Name: Sweet Potato Quinoa Bowl with Almond Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup Sweet potato; 0.5 cup Cooked quinoa; 1 cup Kale; 1 tbsp Almond butter; 1 tsp Lime juice; 1 tsp Tamari; 0.25 tsp Garlic powder; 0.25 tsp Ground ginger; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

512 calories

Protein: 38g; 29% of calories
Carbs: 54g; 41% of calories
Fat: 18g; 31% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the cubed sweet potato and chicken breast on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.
Roast for 20 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and caramelized.
While the chicken and potatoes roast, whisk together the almond butter, lime juice, tamari, and ground ginger in a small bowl.
Add one teaspoon of warm water at a time to the almond mixture until it reaches a smooth, drizzling consistency.
Place the chopped kale in a large serving bowl and lightly massage it with a pinch of sea salt for 1 minute until the leaves soften.
Slice the roasted chicken into strips and arrange it over the kale along with the cooked quinoa and roasted sweet potatoes.
Drizzle the creamy almond sauce over the entire bowl and serve immediately while warm.

Nutrition

Ingredients

Instructions

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