Grilled Chicken and Roasted Veggie Quinoa Power Bowls with Chipotle Green Goddess Dressing

Chicken and roasted veggie quinoa power bowls with chipotle green goddess dressing


This power bowl is packed with about 50 grams of protein, loads of vitamins and minerals, and great fiber. Not only is it packed with nutrients, but it is packed with flavor too. Topped with a chipotle green goddess dressing, it is a tasty and filling meal.


The chipotle green goddess dressing is a must for this power bowl, it ties all the flavors together well. You will need a variety of spices, herbs, and a few other ingredients.



For the touch of spice you will need Tabasco jalapeno hot sauce, or a jalapeno with the seeds removed. You will also need chipotle hot sauce of your choice, plus chipotle chili powder. Other seasonings you need are salt, pepper, and smoked paprika. I like to use hemp hearts as my base but you are welcome to use any nut or seed you would like! There are a few other additional ingredients for the dressing, see the recipe below.



Add all of your dressing ingredients to a high powered blender and blend until smooth. You may need to add a touch of water if there is not enough liquid to blend.



Add the sauce to a container that you can seal with a lid.



The rest of the ingredients you will need are grilled chicken, quinoa and chicken bone broth, cauliflower, beans of your choice, sweet potatoes, and sweet baby pepper. You will also need oil, salt, and a seasoning mix of your choice to season the chicken and cauliflower.



I like to cook my sweet peppers on the stove with a little avocado oil until they are starting to brown.



Roast the sweet potatoes and cauliflower with some oil and your seasoning to taste. I like to just use salt for my sweet potatoes, but you can use the seasoning mix on these as well if you would like. Drain and rinse the beans then heat them in the microwave when everything else is ready.



Assemble your bowls and drizzle on your dressing.



Top with your grilled chicken and enjoy!



 

Ingredients

[Serves about 6]

Quinoa

1 cup quinoa

2 cups chicken bone broth


Sweet Potato

2 medium sweet potatoes peeled and diced

Sea salt to taste

1/2 Tbsp EVOO or avocado oil


Cauliflower

1 head of cauliflower cut into small florets

1/2 Tbsp EVOO or avocado oil

Your favorite seasoning mix (I use Penzy's 4S or Lawry's) or just salt and pepper to taste


Peppers

2 bell peppers or about 8 small sweet peppers diced

1/2 Tbsp EVOO or avocado oil


Other

1 can of black beans or chickpeas drained and rinsed


Chicken

6 grilled chicken breasts

Same seasoning used on the cauliflower to taste or just use salt and pepper to taste


Chipotle Green Goddess Dressing

1/3 cup hemp hearts

2 Tbsp garlic infused oil*

2 Tbsp shallot infused oil*

Juice of 2 limes or 1/4 cup concentrate

2 Tbsp rice vinegar

1 Tbsp real maple syrup

1/4 cup chipotle hot sauce (I used Siete brand)

1 Tbsp Tabasco jalapeno hot sauce or one jalapeno pepper seeds removed

2 large handfuls of spinach

1/4 cup fresh cilantro stems and all

2 Tbsp nutritional yeast

2 tsp freeze dried chives or chopped fresh

1/2 tsp salt

1/8 tsp pepper

1/8 tsp smoked paprika

1/4 tsp chipotle chili powder


*For low FODMAP option use the infused oil, otherwise you can replace these with 1/4 cup avocado oil or EVOO and 2 cloves of garlic and 1/2 a shallot.


Directions

  1. Start by cutting up your cauliflower into small florets and peel and dice your sweet potatoes into small chunks. Keep these separate.

  2. In separate bowls add about 1/2 tablespoon of oil to each, then season your sweet potatoes with sea salt and your cauliflower with your seasoning mix to taste. Mix well in your bowl to coat it all evenly.

  3. Cover two baking sheets with parchment paper and add your cauliflower to one and potatoes to the other in an even layer.

  4. Preheat your oven to 400°. When it is heated add your cauliflower and sweet potatoes. Bake for 50 minutes to one hour. You want both starting to brown. I found that the potatoes took slightly longer.

  5. While those bake, prep your chicken by patting it dry and adding your seasoning mix to both sides. Grill until the internal temperature reaches 165°.

  6. Now using an instant pot or other brand pressure cooker, add your quinoa and bone broth, then stir. Close the valve and set the pot to high pressure (I use the steam setting for my Crockpot brand) for 5 minutes. Then let it sit for 10 additional minutes on keep warm. When finished, open the valve to release any additional pressure.

  7. Next dice up your sweet peppers and add them to a pan with oil. Cook on medium heat until they are soft and browning. Set aside covered to keep warm.

  8. Drain and rinse your beans of choice and add them to a microwave safe bowl. Microwave about 1-2 minutes or until warmed. Set aside covered to keep warm.

  9. Last thing you will need to make is the sauce. Add all your sauce ingredients to a high powered blender and blend until smooth. I like to add it to a sauce bottle or you can just add it with a spoon.

  10. Once everything is finished it is time to assemble your bowls. First add quinoa to your bowl, then all your veggies, beans, potatoes, and chicken, then drizzle the top with your sauce. Enjoy!



#powerbowl #greengoddessdressing #chipotle #roastedveggies #grilledchicken

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