Chipotle Chicken, Sweet Potato & Quinoa Bowls
These Chipotle Chicken, Sweet Potato & Quinoa Bowls are the perfect lunch recipe packed with healthy veggies and drizzled in chipotle sauce.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Grain Bowl
Cuisine: Healthy
Servings: 4 servings
Calories: 517kcal
- 1 tbsp olive oil
- 1 sweet potato, diced
- 1 lb chicken breasts, diced
- 1 tbsp chili powder
- 1 cup dry quinoa
- 2 cups water
- 1/2 cup frozen corn
- 1/2 each red and green pepper, diced
- 1/2 cup fresh salsa
- 1 bunch kale, chopped
- 1/3 cup chopped cilantro
Chipotle dressing
- 1 tbsp chipotle peppers, minced
- 3/4 cup sour cream
- 2 tbsp water
- 1 tsp lemon juice
- 1/2 tsp salt
In a large pan, heat olive oil over med-high heat. Add sweet potato, sauteeing for 8-10 min until browned and softened. Add chicken, chili powder and salt and cook for 8 min until cooked through.
Meanwhile, cook 1 cup quinoa in 2 cups of water on the stove or in a rice cooker, and make chipotle sauce by mixing all ingredients together under the chipotle dressing heading.
Add corn and bell peppers to skillet, sauteeing for a couple min. Add quinoa and fresh salsa. Stir in kale and remove from heat. Serve immediately or pack into reusable containers. Serve with chipotle sauce on the side and cilantro on top.
Swap out the chicken breasts for turkey or tofu.
Add in any more veggies you might have kicking around the fridge like riced broccoli or carrots.
Store these bowls in the fridge for up to 5 days. Make sure to keep the dressing separately so it doesn’t get soggy.
Freeze the chicken, quinoa and sweet potato separately for up to 3 months. Defrost in the fridge overnight then assemble your fresh bowls.
Calories: 517kcal | Carbohydrates: 54g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 775mg | Potassium: 1295mg | Fiber: 8g | Sugar: 7g | Vitamin A: 12787IU | Vitamin C: 64mg | Calcium: 161mg | Iron: 4mg