Quinoa Power Bowl
Fluffy quinoa cooked in broth, topped with roasted vegetables, grilled chicken, and a creamy lemon-tahini dressing. This nutrient-dense bowl delivers complete plant protein plus lean protein for a truly balanced, energizing meal.
By YumYum Editorial · Healthy & Wellness
Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 4
Ingredients
- 1 cup quinoa, rinsed well
- 2 cups low-sodium vegetable or chicken broth
- 1 medium sweet potato, cubed
- 1 cup broccoli florets
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 lb boneless skinless chicken breast
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 3-4 tablespoons warm water, to thin
- 1/4 cup crumbled feta or pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the quinoa and broth in a saucepan, bring to a boil, cover, reduce heat, and simmer 15 minutes until the liquid is absorbed; fluff with a fork.
- Toss the sweet potato and broccoli with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper; roast on a sheet pan for 20-22 minutes until tender and browned.
- Season the chicken breast with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, then sear in the remaining tablespoon of olive oil over medium-high heat for 6-7 minutes per side until cooked through (165°F/74°C internal).
- Rest the chicken for 5 minutes, then slice.
- Whisk together the tahini, lemon juice, garlic, and enough warm water to make a pourable dressing.
- Divide the quinoa among bowls and top with roasted sweet potato, broccoli, sliced chicken, and feta or pumpkin seeds.
- Drizzle generously with the lemon-tahini dressing and serve warm.