Indulge in a vibrant power bowl brimming with options. Whether it's lean proteins like chicken breast, or even tofu, with a medley of roasted veggies and crisp salad greens, drizzled with a luscious hummus dressing, this versatile dish can be a great way to breathe new life into leftovers. Transform last night's vegetables or a rotisserie chicken into a delightfully healthy bowl.
HEARTY QUINOA SALAD WITH ROASTED VEGETABLES
1 Serving
Ingredients:
- 1 chicken breast half
- 1 sweet potato, cut into wedges
- 1 beet, peeled and cut into wedges
- 1 tbsp avocado oil, or as needed
- salt and pepper to taste
- 2 cups salad greens, packed
- 1/2 cup cooked quinoa
- 1/2 ripe avocado, diced
- 4 cherry tomatoes, halved
- 1/4 cup Struesli Original
Creamy Hummus Dressing:
- 2 tbsp plain hummus
- 1 tsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- 1 tsp water
- salt and pepper to taste
- 1 pinch ground cumin
Instructions:
1. Preheat oven to 400F. Line a rimmed baking sheet with parchment paper for easy clean up.
2. Lightly coat chicken breast, sweet potato and beets with avocado oil and season with salt and pepper. Transfer to the prepared baking sheet in a single layer and roast in preheated over until vegetables are easily pierced with a fork and chicken breast is cooked through and internal temperature reaches 165F, 20 to 30 minutes.
3. Allow chicken to rest 10 minutes before slicing.
4. Meanwhile, combine hummus dressing ingredients in a small bowl. Toss salad greens with a small amount of dressing a large dinner bowl, then layer with sliced chicken, quinoa, roasted vegetables, avocado and tomatoes. Top with Struesli Original granola, plus more hummus dressing to taste.
More tempting bowl recipes:
- Pickled Beets and Cottage Cheese
- Avocado and Cucumber Yogurt Bowl with Tomatoes
- Vegetable and Farro Grain Bowl with Kimchi
