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A vibrant quinoa bowl with roasted sweet potatoes, Brussels sprouts, sliced chicken, and maple-tahini dressing.

High Protein Autumn Glow Quinoa Bowls

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 2 cups sweet potatoes, peeled and cubed
  • 2 cups Brussels sprouts, halved
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 lb boneless , skinless chicken breasts
  • 4 cups chopped kale, stems removed
  • 1/4 cup tahin i
  • 1 tablespoon maple syrup
  • 2 tablespoons fresh lemon juice
  • 1/4 cup toasted pumpkin seeds
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss sweet potatoes, Brussels sprouts, and chickpeas with olive oil, smoked paprika, salt, and pepper.
  3. Roast vegetables for 25 to 30 minutes, tossing halfway through, until tender and caramelized.
  4. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  5. Season chicken breasts with salt and pepper. Sear in a skillet over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
  6. Allow chicken to rest for 5 minutes before slicing into strips.
  7. In a small bowl, whisk together tahini, maple syrup, lemon juice, and 2-3 tablespoons of warm water until a smooth, pourable consistency is reached.
  8. Place kale in a large bowl and massage with one tablespoon of the dressing to soften the fibers.
  9. Divide cooked quinoa into four bowls. Top with roasted vegetables, sliced chicken, and massaged kale.
  10. Drizzle remaining tahini dressing over the bowls and garnish with pumpkin seeds.