Ingredients
- Chicken breast: 1 pound, cubed
- Sweet potato: 2 medium, peeled and cubed
- Olive oil: 2 tablespoons
- Baby spinach: 5 ounces
- Quinoa: 1 cup, uncooked
- Garlic cloves: 3, minced
- Greek yogurt: 1/2 cup, plain
- Lemon juice: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- Step 2: Cook quinoa according to package directions.
- Step 3: While sweet potatoes are roasting and quinoa is cooking, heat remaining tablespoon of olive oil in a skillet over medium heat. Add cubed chicken and cook until fully cooked through and browned, about 6-8 minutes. Season with salt and pepper to taste.
- Step 4: Prepare the creamy garlic sauce by combining Greek yogurt, minced garlic, and lemon juice in a small bowl. Mix well. Add a pinch of salt and pepper to taste.
- Step 5: To assemble the bowls, divide cooked quinoa, roasted sweet potatoes, and cooked chicken evenly among bowls. Top with baby spinach and drizzle with creamy garlic sauce.
Notes
- Store leftover components separately to prevent the spinach from wilting and maintain the ideal texture of each element.
- When reheating, add a splash of water to the chicken and sweet potatoes to prevent them from drying out.
- For an extra boost of flavor, consider topping your power bowl with a sprinkle of toasted pumpkin seeds or a dollop of avocado.
- Roasting the sweet potatoes until slightly caramelized enhances their natural sweetness, creating a more balanced flavor profile in the bowl.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American