Ingredients:

  • 1 cup (170g) uncooked quinoa or farro
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 2 cups (60g) packed baby kale or shredded spinach
  • 1/2 tsp (3g) sea salt
  • 1 lb (450g) boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 cups (300g) sweet potato, peeled and diced small
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (35g) crumbled feta cheese
  • 1 ripe avocado, sliced
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 3 tbsp (45ml) warm water

Instructions:

  1. Preheat oven to 400°F (200°C). On a large sheet pan, toss cubed chicken and diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread in a single layer and roast for 15-18 minutes until chicken is cooked through and potatoes are tender.
  2. While roasting, combine grains, water or broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer. For quinoa, simmer for 15 minutes; for farro, follow package directions. Once cooked, remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually stir in warm water until the dressing reaches a smooth, pourable consistency.
  4. Assemble the bowls by dividing the baby kale and cooked grains among four bowls. Top with the roasted chicken and sweet potatoes, diced cucumber, halved cherry tomatoes, crumbled feta, and sliced avocado. Drizzle with the tahini dressing.