Quinoa Chicken Bowls

A bowl filled with quinoa, chicken, edamame, almonds, sweet potato, cucumber and tomatoes.

Healthy and nutritious Quinoa Chicken Bowls packed with sweet potato, avocado, edamame, toasted flaked almonds and cherry tomatoes drizzled with a sweet honey mustard dressing.

5 from 1 vote

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Course: Dinner, Salads

Cuisine: Healthy

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 765kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Oven
Baking tray
Stove-top
Pot or saucepan
Frying pan

Ingredients

For The Quinoa

2 cups uncooked quinoa
4 cups water

For The Fillings

1 sweet potato large, peeled and cubed (or 2 small)
2 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
salt and pepper
50 g slivered almonds or flaked almonds
2 cups cooked edamame shelled, see notes
350 g cooked chicken cubed, see notes
250 g cherry tomatoes halved
2 avocados diced
1 cucumber diced

For The Honey Mustard Dressing

¼ cup olive oil
2 tablespoon apple cider vinegar
2 teaspoon wholegrain mustard
2 teaspoon honey
salt and pepper to season

Instructions

Prepare The Quinoa

Rinse the quinoa and then place it into a saucepan with the water.
Bring to a boil and then reduce to a simmer.
Stir then cover with a lid and cook for 15 minutes.
Remove from the heat and fluff up with a fork. Set aside.

Bake The Sweet Potato

Preheat the oven to 200 degrees celsius (fan-forced).
Place the cubes of sweet potato onto a flat baking tray.
Drizzle with the olive oil and season with cumin, paprika, garlic powder, salt and pepper.
Toss to coat.
Bake for 20 minutes or until tender.

Toast The Almonds

Place the almonds into a frying pan over medium low heat.
Stir until just lightly golden. Set aside.

Make The Honey Mustard Dressing

Place all of the dressing ingredients into a jar.
Shake until creamy and combined.

Assemble The Bowls

Place 1 cup of cooked quinoa into each bowl.
Top with sweet potato, cooked chicken, edamame, avocado, cherry tomatoes, cucumber and almonds.
Drizzle the honey mustard dressing over the top.
Serve immediately.

Notes

RECIPE NOTES & TIPS

Always rinse your quinoa to remove the bitter coating before cooking.
You can cook the quinoa, roast the sweet potato, toast the almonds and cook the edamame all while the oven is on — saves time!
Quinoa can be made ahead and kept in the fridge for up to 4 days.
Adjust the dressing to your taste — a little extra honey if you like it sweeter, or more mustard for extra tang.
For the best flavour, serve chicken quinoa bowls at room temperature.
Serve with lime wedges or a sprinkle of fresh herbs for added freshness (optional).
Leftovers can be stored (undressed) in an airtight container in the fridge for up to 3 days.
This recipe is not suitable for freezing once assembled, but cooked quinoa freezes perfectly well for up to 3 months.

Nutrition