Main Dishes
Green Goddess Bowls
Description
For a lunch that fills you up and makes you feel like you’re glowing from within, make these Green Goddess Bowls! With roasted veggies, kale, quinoa, and chicken, plus crisp veggies and a creamy green goddess dressing, these bowls are packed with protein, freshness, and deliciousness!
Ingredients
- 2 medium sweet potatoes scrubbed and cut into ¾-inch cubes (about 1 ¼ pounds)
- 1 small red onion cut into 1-inch wedges
- 1 (15-ounce) can reduced sodium chickpeas rinsed and drained
- 2 tablespoons olive oil
- 2 teaspoons ground chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 medium bunches lacinato kale stemmed (about 8 ounces), or 1 large bunch curly kale
- 2 cups cooked quinoa or brown rice or farro
- 2 cups shredded chicken or use rotisserie chicken, optional
- 1 ¼ cups finely sliced purple or green cabbage
- 4 mini cucumbers sliced or diced
- 1 pint cherry tomatoes halved
- Green Goddess Dressing
- Sriracha or hot sauce of choice
- ½ cup crumbled feta
Directions
- Place a rack in the center of your oven and preheat to 425°F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
- In a large bowl, place the sweet potatoes, red onion., and chickpeas. Drizzle with the oil, then sprinkle with the chili powder, paprika, garlic powder, and salt. Toss to evenly coat, then spread into an even layer on the prepared baking sheet. Keep the bowl handy (no need to wipe it out).
- Bake for 40 to 50 minutes, turning halfway through, until the sweet potatoes are tender and the chickpeas are golden. Set aside.
- Thinly slice kale leaves into fine ribbons. Transfer to the bowl you used for the sweet potatoes. Grab it by large handfuls, squeezing and massaging until the kale turns darker green and is lightly fragrant.
- While the veggies and chickpeas finish up, prepare the dressing and any remaining toppings.
- Assemble the bowl: For each bowl, add a portion of the quinoa, kale, roasted vegetables and chickpeas, shredded chicken, cabbage, cucumbers, and tomatoes. Finish with the dressing, hot sauce, and sprinkle of feta.
