Description

A vibrant and nutrient-dense meal featuring roasted sweet potatoes, crispy chickpeas, massaged kale, and protein-packed quinoa, topped with a creamy herb dressing.

Ingredients

Scale

2 medium sweet potatoes, cubed
1 small red onion, wedges
1 can (15-ounce) reduced sodium chickpeas
2 tablespoons olive oil
2 teaspoons ground chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon kosher salt
2 bunches lacinato kale, massaged
2 cups cooked quinoa
2 cups shredded chicken
1 1/4 cups sliced cabbage
4 mini cucumbers, sliced
1 pint cherry tomatoes, halved
1/2 cup crumbled feta
Green Goddess Dressing to taste
Sriracha to taste

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Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Toss sweet potatoes, red onion, and chickpeas with oil and spices in a large bowl.
Spread the mixture on the baking sheet and bake for 40-50 minutes, turning halfway.
Thinly slice the kale and massage it in the mixing bowl until dark and tender.
Prepare the dressing and other fresh toppings while vegetables roast.
Layer quinoa, kale, roasted vegetables, chicken, cabbage, cucumbers, and tomatoes in bowls.
Drizzle with dressing, hot sauce, and garnish with feta.

Notes

For a vegan version, omit the chicken and feta.
Ensure chickpeas are very dry before roasting for better crunch.

Nutrition

Serving Size: 1 bowl
Calories: 720 kcal
Sugar: 15 g
Sodium: 850 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 81 g
Fiber: 16 g
Protein: 40 g
Cholesterol: 75 mg