Nourishing Grain Bowl Recipe

Introduction

This Nourishing Grain Bowl is a vibrant and wholesome meal packed with roasted sweet potatoes, tender shredded chicken, and nutrient-rich kale. It’s perfect for a satisfying lunch or dinner that’s both flavorful and easy to prepare.

Ingredients

• 1 medium sweet potato (cut in ¼-inch rounds)
• 2 tablespoons olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¾ teaspoon kosher salt (divided)
• 1 cup rotisserie chicken (shredded)
• 2 cups kale (finely chopped)
• 1 cup quinoa (cooked)
• ¼ small red onion (thinly sliced)
• 1 cup red cabbage (shredded)
• 1 medium avocado (sliced)
• ½ cup creamy chipotle sauce (see recipe)
• 2 tablespoons cilantro (torn)

Instructions

1. Step 1: Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Step 2: Place the sweet potato rounds on the baking sheet, toss with olive oil and ½ teaspoon kosher salt. Bake for 18-20 minutes, flipping halfway through, until tender and cooked through.
3. Step 3: Prepare the creamy chipotle sauce according to your preferred recipe or the linked instructions.
4. Step 4: Cook the quinoa following the Instant Pot quinoa recipe or your preferred method. Let it cool before assembling the bowl.
5. Step 5: In a large bowl, add the chopped kale and ¼ teaspoon kosher salt, then massage the kale until softened.
6. Step 6: Add the cooked quinoa, shredded chicken, shredded cabbage, and sliced red onion to the kale. Toss gently to combine.
7. Step 7: Top the mixture with roasted sweet potatoes, avocado slices, and drizzle with creamy chipotle sauce. Sprinkle torn cilantro leaves on top and serve.

Tips & Variations

• For extra flavor, sprinkle the sweet potatoes with the garlic, onion, smoked paprika, and chili powders along with the salt before roasting.
• Substitute rotisserie chicken with cooked chickpeas or tofu for a vegetarian version.
• Add a squeeze of fresh lime juice over the bowl before serving for a bright, tangy finish.
• If you don’t have chipotle sauce, a simple mix of mayonnaise and adobo sauce can work as a quick alternative.

Storage

Store leftover grain bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the quinoa and sweet potatoes before serving, and add the avocado fresh to maintain its texture. The sauce can be stored alongside and drizzled when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this grain bowl vegan?

Yes, replace the shredded chicken with chickpeas, tofu, or another plant-based protein and use a vegan chipotle sauce or a simple avocado dressing.

How do I prevent the kale from tasting bitter?

Massaging the chopped kale with salt breaks down its fibers and reduces bitterness, making it tender and more pleasant to eat raw.

Nourishing Grain Bowl Recipe

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★★★★★

4.8 from 100 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This Nourishing Grain Bowl combines roasted sweet potatoes, shredded rotisserie chicken, quinoa, and fresh vegetables like kale, red cabbage, and red onion to create a hearty, nutrient-packed meal. Topped with creamy chipotle sauce and avocado, this bowl provides a perfect balance of flavors and textures, ideal for a wholesome lunch or dinner.

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Ingredients

Scale 1x2x3x

Roasted Sweet Potatoes

• 1 medium sweet potato, cut into ¼-inch rounds
• 2 tablespoons olive oil
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili powder

Main Bowl Components

• 1 cup rotisserie chicken, shredded
• 2 cups kale, finely chopped
• 1 cup cooked quinoa
• ¼ small red onion, thinly sliced
• 1 cup red cabbage, shredded
• 1 medium avocado, sliced

Sauce and Garnish

• ½ cup creamy chipotle sauce (see linked recipe)
• 2 tablespoons cilantro, torn

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
2. Roast Sweet Potatoes: Arrange the cut sweet potato rounds on the baking sheet, then toss them with the olive oil, ½ teaspoon kosher salt, garlic powder, onion powder, smoked paprika, and chili powder. Bake for 18-20 minutes, flipping the slices halfway through for even cooking, until tender and slightly crisp.
3. Prepare Creamy Chipotle Sauce: Make the creamy chipotle sauce following the provided recipe link or your favorite chipotle sauce recipe.
4. Cook Quinoa: Cook 1 cup of quinoa according to your preferred method or the Instant Pot quinoa recipe linked. Once cooked, allow it to cool before assembly.
5. Massage Kale: Place the chopped kale in a large bowl, sprinkle with ½ teaspoon kosher salt, and massage it gently with your hands until it softens and reduces in volume, about 2-3 minutes.
6. Assemble Grain Bowl: Add the cooked quinoa, shredded rotisserie chicken, shredded red cabbage, and thinly sliced red onion to the massaged kale. Toss all ingredients together until well combined.
7. Add Toppings and Sauce: Place the roasted sweet potatoes and sliced avocado on top of the mixed bowl ingredients. Drizzle the creamy chipotle sauce generously over the bowl, then sprinkle torn cilantro leaves for garnish.
8. Serve and Enjoy: Serve the grain bowl immediately for the best texture and flavor combination.

Notes

• You can substitute rotisserie chicken with grilled tofu or chickpeas for a vegetarian option.
• Use leftover quinoa or pre-cooked grains to save time.
• The creamy chipotle sauce can be made ahead and refrigerated for up to 3 days.
• Massage kale to improve texture and reduce bitterness.
• Adjust spices on sweet potatoes according to your preferred heat level.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: grain bowl, sweet potato bowl, quinoa bowl, healthy lunch, roasted sweet potatoes, creamy chipotle sauce, rotisserie chicken, kale salad