Description

This Nourishing Grain Bowl is a wholesome, flavorful meal featuring roasted sweet potatoes, tender shredded rotisserie chicken, nutrient-packed kale and quinoa, vibrant red cabbage, creamy avocado, and a zesty chipotle sauce. Perfect for a balanced lunch or dinner, it combines a variety of textures and flavors to create a satisfying and healthy bowl.

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

Grain Bowl Components

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
2 tablespoons cilantro, torn

Chipotle Sauce

½ cup creamy chipotle sauce (prepared separately; recipe linked)

Instructions

Preheat and Prepare Sweet Potatoes: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange the sweet potato rounds on the sheet, toss with olive oil and half (½ teaspoon) of the kosher salt, coating evenly.
Roast Sweet Potatoes: Bake the sweet potatoes for 18-20 minutes, flipping halfway through, until they are tender and cooked through.
Prepare the Creamy Chipotle Sauce: Make the creamy chipotle sauce according to the linked recipe or your preferred method while the sweet potatoes are roasting.
Cook Quinoa: Prepare 1 cup of quinoa using your preferred method, such as the Instant Pot quinoa recipe referenced. Allow the quinoa to cool before assembling the bowl.
Massage Kale: In a large bowl, add the finely chopped kale and the remaining ¼ teaspoon kosher salt. Massage the kale gently with your hands until it softens and darkens in color, about 2-3 minutes.
Assemble the Grain Bowl: To the massaged kale, add the cooled quinoa, shredded chicken, shredded red cabbage, and sliced red onion. Toss these ingredients together to combine evenly.
Add Remaining Ingredients and Serve: Layer the roasted sweet potatoes and sliced avocado on top of the mixed ingredients. Drizzle the creamy chipotle sauce over the bowl, then sprinkle with torn cilantro leaves. Enjoy immediately.

Notes

Massaging kale is essential to soften its texture and reduce bitterness.
If you don’t have rotisserie chicken, cooked shredded chicken breast works well.
Quinoa can be cooked ahead and stored refrigerated for convenience.
The creamy chipotle sauce adds a smoky and spicy kick; adjust the amount to taste.
For a vegan version, substitute chicken with chickpeas or tofu and use a vegan chipotle sauce.

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

Keywords: grain bowl, roasted sweet potato, quinoa bowl, healthy lunch, chipotle sauce, kale salad, rotisserie chicken, nutritious meal, easy dinner