Sweet Potato Broccoli Quinoa Bowls with Chicken
These Sweet Potato Broccoli Quinoa Bowls layer caramelized roasted sweet potatoes, crisp-tender broccoli, and tender chicken over fluffy quinoa, all pulled together with a sesame ginger dressing. The veggies share one sheet pan (the broccoli joins for the last 15 minutes), so dinner lands in 50 minutes and tastes just as good cold out of the fridge tomorrow.
Servings: 4 servings
Equipment
- Rice Cooker
Ingredients
Roasted Vegetables:
- 3 cups sweet potato cubes cut into ½-¾ inch cubes
- 3 tablespoons olive oil divided
- ¾ teaspoon salt divided
- ½ teaspoon pepper divided
- 1 head broccoli cut into florets
Quinoa in Rice Cooker:
- ¾ cup quinoa rinsed and drained
- 1 ½ cups water or chicken broth
- ¼ teaspoon salt
Quinoa Bowls:
- 1 cup cherry tomatoes cut in half
- 1 pound cooked chicken cut into cubes
- 4 cups kale coarsely chopped
- 6 ounces sesame ginger salad dressing
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Add quinoa, water or broth, and salt to a rice cooker and cook until fluffy.
- Add sweet potato cubes to the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with ½ teaspoon salt and ½ teaspoon pepper, and toss to coat. Spread out into a single layer.
- Bake in preheated oven for 25-30 minutes, flipping halfway through.
- When the sweet potatoes have about 15 minutes left, toss the broccoli florets with the remaining 1 tablespoon olive oil and ¼ teaspoon salt. Scatter onto the same pan and return to the oven.
- To serve: fill four bowls with equal amounts of the quinoa, tomatoes, chicken, kale, and roasted vegetables.
- Divide the sesame ginger dressing between the bowls, about 1 ½ ounces each.
Notes
- Storage: Keep the bowls in airtight containers in the fridge for 3 to 4 days, with the dressing stored separately.
- Serving: These taste great warm or cold. If serving warm, keep the tomatoes and kale out until everything else is heated through.
- Make ahead: Roast the vegetables and cook the quinoa up to 3 days in advance, then assemble the bowls the morning you want them.
- Freezing: Not recommended. The kale and tomatoes turn mushy after thawing and the roasted sweet potatoes lose their caramelized edges.
- Substitutions: Butternut squash or regular potatoes work in place of the sweet potatoes, and brussels sprouts stand in for the broccoli.
Nutrition
Calories: 525kcal | Carbohydrates: 35g | Protein: 40g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 96mg | Sodium: 1166mg | Potassium: 888mg | Fiber: 5g | Sugar: 10g | Vitamin A: 16491IU | Vitamin C: 33mg | Calcium: 121mg | Iron: 3mg
