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.

Ingredients

Scale

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

Instructions

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.
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.
Prepare Creamy Chipotle Sauce: Make the creamy chipotle sauce following the provided recipe link or your favorite chipotle sauce recipe.
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.
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.
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.
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.
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