Green Goddess Bowls
These green goddess bowls are loaded with the good stuff—and lots of protein! A creamy dressing, roasted veggies, chicken, quinoa and more.
Foto: Well PlatedIngredients
- 2 medium sweet potatoes (scrubbed and cut into ¾-inch cubes (about 1 ¼ pounds))
- 1 small red onion (cut into 1-inch wedges)
- 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
- 2 tablespoons olive oil
- 2 teaspoons ground chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 medium bunches lacinato kale (stemmed (about 8 ounces), or 1 large bunch curly kale)
- 2 cups cooked quinoa (or brown rice or farro)
- 2 cups shredded chicken (or use rotisserie chicken, optional)
- 1 ¼ cups finely sliced purple or green cabbage
- 4 mini cucumbers (sliced or diced)
- 1 pint cherry tomatoes (halved)
- Green Goddess Dressing
- Sriracha or hot sauce of choice
- ½ cup crumbled feta
Steps
Place a rack in the center of your oven and preheat to 425°F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
In a large bowl, place the sweet potatoes, red onion., and chickpeas. Drizzle with the oil, then sprinkle with the chili powder, paprika, garlic powder, and salt. Toss to evenly coat, then spread into an even layer on the prepared baking sheet. Keep the bowl handy (no need to wipe it out).
Bake for 40 to 50 minutes, turning halfway through, until the sweet potatoes are tender and the chickpeas are golden. Set aside.
Thinly slice kale leaves into fine ribbons. Transfer to the bowl you used for the sweet potatoes. Grab it by large handfuls, squeezing and massaging until the kale turns darker green and is lightly fragrant.
While the veggies and chickpeas finish up, prepare the dressing and any remaining toppings.
Assemble the bowl: For each bowl, add a portion of the quinoa, kale, roasted vegetables and chickpeas, shredded chicken, cabbage, cucumbers, and tomatoes. Finish with the dressing, hot sauce, and sprinkle of feta.
Loading comments...