Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 large sweet potatoes (approx. 600g), cubed into 1/2 inch pieces
  • 1.5 tbsp avocado oil
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • 2 cups cooked quinoa
  • 4 cups chopped kale or baby spinach
  • 1 large avocado, sliced
  • 3 tbsp tahini
  • Juice of 1 lemon
  • 1 tsp maple syrup
  • 2 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with avocado oil, cumin, and chili powder in a large bowl.
  2. Spread sweet potatoes in a single layer on a large rimmed baking sheet. Roast for 25 minutes, flipping halfway, until edges are dark amber and crisp.
  3. While potatoes roast, pat chicken breast strips dry with paper towels. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
  4. Heat grill or cast-iron grill pan to medium-high. Sear chicken for 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  5. Whisk tahini, lemon juice, maple syrup, and warm water together in a small bowl until smooth.
  6. Assemble bowls by layering cooked quinoa, greens, roasted sweet potatoes, and grilled chicken. Top with avocado slices and a generous drizzle of lemon-tahini dressing.