Chicken and Vegetable Quinoa Bowl With Tangy Tahini Dressing
From Lizzie Fuhr, POPSUGAR Fitness
Notes
Feel free to double or triple this recipe for lunch or dinner the following day. The leftovers are just as delicious and easily portable.
Ingredients
- For the bowl:
1/2 large sweet potato, peeled and diced
1 head broccoli, cut into florets
1 tablespoon extra-virgin olive oil, divided
Salt and pepper
2 ounces precooked grilled chicken breast, sliced thin
1/4 cup quinoa, cooked
- For the dressing:
2 tablespoons lemon juice
1/2 tablespoon tahini
1/2 garlic clove, minced
1 teaspoon red pepper flakes (or more for garnish)
Directions
- Preheat your oven to 400°F. Place your cubed sweet potatoes on a baking sheet, and toss with 1/2 tablespoon of extra-virgin olive oil plus salt and pepper. Roast for 20 minutes.
- After 20 minutes, add your broccoli florets to the same baking sheet, and toss them in the additional 1/2 tablespoon of extra-virgin olive oil. Season again with salt and pepper, and roast for an additional 20 minutes.
- While your vegetables are cooking, whisk together all your dressing ingredients. Set aside.
- In a serving bowl, add the precooked quinoa and roasted vegetables, then top with your precooked chicken. Drizzle with your tangy tahini dressing, sprinkle the extra red pepper flakes (if you wish), and enjoy.
Source: Calorie Count [1]
[2]Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 1 serving
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 409