Prep Time::10 mins
Cook Time::50 mins
Total Time:: 1 hr
Servings::4
Ingredients
3 cups chicken broth
1 ½ cups quinoa
1 large sweet potato, diced
1 large red onion, diced
¼ cup olive oil, divided
kosher salt to taste
freshly ground black pepper to taste
3 cloves garlic, minced, divided
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast halves
¼ cup lime juice
2 tablespoons smooth peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cups baby spinach
1 avocado – peeled, pitted, and thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon toasted sesame seeds
Directions
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top, and drizzle dressing over each bowl.