Green Goddess Bowls

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  Sweet Potato, Baked, Flesh Only(567g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Yellow Onion
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  Beans, Chickpeas, Canned, Drained
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chili powder(10g)
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  Paprika, Smoked(5g)
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  Garlic powder(5g)
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  ½ teaspoon kosher salt
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  Kale(227g)
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  Quinoa, Dry(480g)
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  Chicken Breast, Grilled(480g)
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  Cabbage, Green(300g)
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  Cucumber
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  Tomato, Cherry
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  Green Goddess Dressing, Prepared
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  Sriracha sauce
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  Cheese, Feta, Crumbled(120g)

Instructions

1. 1Cook the quinoa according to package directions on the stovetop over medium heat until the liquid is absorbed and the grains are tender (typically 15–20 minutes). Fluff with a fork and set aside.
2. 2Dice the onion into small pieces. Drain and rinse the chickpeas. In a large bowl, combine the diced onion, chickpeas, and diced sweet potato flesh. Drizzle with olive oil and sprinkle with chili powder, smoked paprika, and garlic powder. Toss until evenly coated.
3. 3Heat a large skillet over medium-high heat. Add the chickpea and sweet potato mixture in a single layer. Cook 8–12 minutes, stirring occasionally, until the sweet potatoes are fork-tender and the chickpeas are golden brown with crispy edges.
4. 4While the roasted mixture cooks, thinly slice the kale into fine ribbons. Place in a large bowl and massage the kale by hand for 1–2 minutes until it darkens in color and becomes tender and fragrant.
5. 5Slice the cucumber, halve the cherry tomatoes, and shred or chop the green cabbage. Slice the cooked chicken breast into bite-sized pieces.
6. 6Divide the cooked quinoa evenly into 4 airtight containers. Layer each with a portion of the massaged kale, roasted sweet potato and chickpea mixture, shredded chicken, cabbage, cucumber, and cherry tomatoes while the roasted vegetables are still warm.
7. 7Top each bowl with a drizzle of Green Goddess Dressing, a splash of sriracha sauce, and a sprinkle of crumbled feta cheese.
8. 8Seal the containers and refrigerate. These bowls will keep for 3–4 days.