Chipotle Sweet Potato & Quinoa Lunch Bowls
These Chipotle Sweet Potato & Quinoa Lunch Bowls are the ultimate make-ahead lunch, filled with tons of veggies and chicken, then drizzled with a spicy chipotle sauce!
Servings: 4 servings
- 1 tbsp olive oil
- 1 sweet potato, diced
- 3 chicken breasts
- 1 tbsp chili powder
- 3 cups cooked quinoa
- 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
- 1 tbsp chipotle peppers, minced
- 1 cup sour cream
- 1/2 tsp salt
- 1 tsp lemon juice
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 10 min until browned.
Meanwhile, cook quinoa according to package directions and make chipotle sauce by mixing all ingredients together.
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.
Calories: 515kcal | Carbohydrates: 59g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 63mg | Sodium: 605mg | Potassium: 1052mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7100IU | Vitamin C: 266.5mg | Calcium: 140mg | Iron: 5.8mg