I love to kick off my week with a healthy and hearty meal. It makes me feel like I somewhat have my life together and also makes me feel less guilty for indulging in some treats later on in the week. (I’m not sure if that makes sense. 😉 ) Anyways, I whipped this delicious quinoa bowl up last night and just had to share the simple recipe with you all!
My lovely friend Emily made a quinoa salad recently, and I loved it. I had never made quinoa myself and wanted to try something new. It turns out that quinoa is incredibly simple to make. (YAY!) I’ve also seen several recipes for buddha bowls on Pinterest and was very intrigued. I guess those two things combined were my inspiration for this dish. 🙂 This recipe consists of whatever I had on hand, so feel free to do the same!
- 2 chicken breasts
- 1 cup quinoa
Fruits and Veggies:
- 1 large sweet potato
- handful of spinach
- spring onion
Toppings and seasonings
- açaí honey
- feta cheese
- olive oil
- red wine vinegar
- cayenne pepper
Start by preheating your oven to 375 degrees F or 190 C. Rinse and peel the sweet potato. Chop into small cubes. Place on a baking tray and drizzle with olive oil and honey. Sprinkle cinnamon, salt, and pepper on top and toss to evenly coat. Place in the oven to roast for 25 – 30 minutes until tender. If you’re into something a bit spicier, try this recipe from Maria Makes.
Prepare your chicken by placing it in a roasting pan and drizzling it with olive oil. Sprinkle with salt, pepper, cayenne pepper, and thyme. Place in oven and bake for 20 – 30 minutes (at 375 F) until the center of the chicken breast is no longer pink.
*Cooking the sweet potato and chicken at the same time may result in a longer bake time, but it worked just fine for me. This recipe is even easier if you have leftover chicken from a previous day. 🙂
While the sweet potato and chicken roast, make the quinoa. I suggest just following the directions on the box. 🙂 For two people, I used roughly one cup of quinoa and 2 cups of water. Be sure to rinse your quinoa first then transfer it to a pot with the water. Bring it to a boil and then simmer until all the liquid is absorbed.
Now comes the easy part – chopping the fruits and veggies! Rinse some spinach, the cucumber, spring onions, and strawberries in cool water. Chop into bitesize pieces and set aside.
Once the sweet potato, chicken (chopped after cooking), and quinoa are ready, start assembling the bowl. Place quinoa in the bottom, creating a nice base. Add the chopped chicken, fruits, and veggies. Drizzle with a bit of red wine vinegar and olive oil. Sprinkle with feta cheese, and you’re done! It was so fun making the bowl look pretty and piling on all of my favorite toppings. 🙂
This meal is great because it can be personalized based on preference. Nicolas put a TON of chicken on his along with greens, and I loaded my bowl up with sweet potato. There was also leftover sweet potato and chicken that I can use later on in the week. It was the perfect Sunday evening dinner – definitely hyggeligt.
What would you top your quinoa bowl with? Let me know in the comments below! Have a lovely week!