Ingredients
- 1 cup quinoa, rinsed
- 1¾ cups water or chicken broth
- 1½ lbs chicken breast, cut into strips
- 1 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and black pepper, to taste
- 1 large sweet potato, cubed
- 2 cups baby spinach
- 1 avocado, sliced
- Lemon-tahini dressing: ¼ cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 2–4 tbsp warm water
- 2 tbsp pumpkin seeds, for crunch
Instructions
- Cook the quinoa. Bring the water or broth to a boil, add the quinoa, cover, and simmer 15 minutes. Fluff with a fork and rest 5 minutes off the heat.
- Roast the sweet potato. Toss cubes with half the olive oil, salt, and pepper. Roast at 425°F (220°C) for 20 minutes, flipping halfway, until caramelized at the edges.
- Sear the chicken. Season strips with smoked paprika, garlic powder, cumin, salt, and pepper. Sear in the remaining olive oil over medium-high heat, 5–6 minutes, until golden and cooked through (165°F internal).
- Make the dressing. Whisk tahini, lemon juice, maple syrup, and a pinch of salt. Thin with warm water, 1 tablespoon at a time, until pourable and silky.
- Assemble. Divide quinoa among 4 bowls. Top with spinach, chicken, roasted sweet potato, and avocado. Drizzle generously with lemon-tahini dressing and finish with pumpkin seeds.
💡 Meal-prep tips
Store components separately for up to 4 days — keep the dressing in a jar and the avocado sliced fresh. Swap chicken for chickpeas or tofu for a vegetarian version with 25g protein. Double the dressing; you'll want it on everything.
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Meal-prep Sunday?
Pin this bowl to your "Healthy Lunches" board — 42g protein never looked this good.
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