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Autumn Veggie Chicken Bowl

A Buddha type bowl with brussel sprouts, sweet potato, kale, quinoa and chicken with a lemony mustard dressing or a garlic tahini dressing - your choice.

Course Dinner, Dressing, lunch, Main Course
Cuisine American, canadian
Keyword brussel sprouts, buddha bowl, chicken, kale, quinoa, sweet potato, yams

Ingredients

  • 1 small yam (sweet potato) peeled and chopped Yams and brussels should be about equal amounts
  • 2 or 3 cups brussel sprouts quartered
  • 3 chicken breasts sliced thin or cubed
  • 2 cups chopped kale
  • salt and pepper to taste
  • 3 tbsp olive oil
  • 1 cup quinoa
  • 2 cups chicken broth (or two cups water and 2 tsp chicken bouillon)
  • 1 tbsp parsley flakes
  • 1/4 cup dried cranberries or raisins optional

Lemon Mustard Dressing

  • 1/3 cup olive oil
  • 3 tbsp dijon mustard
  • 2 tsp maple syrup
  • 1 tsp fresh thyme
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar or apple cider vinegar

Garlic Tahini Dressing

  • 1 tbsp tahini paste (sesame paste)
  • 2 tbsp fresh squeezed lemon juice
  • 2 tbsp water
  • 1 garlic clove
  • 1/3 cup avocado oil
  • 2 tbsp soya sauce
  • 1 tsp honey

Instructions

  1. Preheat oven to 425F.

  2. Place quinoa and parsley flakes in pot with chicken broth and bring to a boil. Reduce to simmer and put on a lid. Cook for 15 minutes. Stir with a fork when done and set aside and let cool.

  3. Peel and chop sweet potato and chop brussel sprouts in quarters. Sprinkle 2 tbsps of the olive oil on veggies and salt and pepper to taste. Toss to coat veggies. Put on a parchment paper lined pan.

  4. Cut chicken in long thin strips. Sprinkle 1 tbsp of olive oil and salt and pepper on chicken to taste and toss until evenly coated. Place on a parchment paper lined pan. I put both the chicken and veggies on the same pan. The chicken only takes 20 min to cook and the veggies take about 30 minutes to cook. I just remove the chicken after 20 minutes and let the veggies cook for another 10+ minutes, until they are tender crisp or desired doneness.

  5. Wash and chop kale finely while veggies are cooking. Place in a heat proof bowl. When veggies are finished cooking, put hot veggies on top of kale and mix together. This will help soften and tenderize the kale somewhat, which is nice in the bowl. Set aside and let cool.

  6. Once all the cooked ingredients are done and have cooled (you could have this hot too), assemble in bowl and add desired amount of dressing. A little goes a long way. I really like the addition of the dried cranberries, you may too!

Dressing

  1. For both dressings, simply put the dressing ingredients in a jar and shake until well blended for your two unique dressings. The Garlic Tahini Dressing mixes better with a whisk or in a blender/magic bullet. Overall, I prefer the Garlic Tahini Dressing, but give the Lemon Mustard Dressing a try if you like lemon!!