This power bowl can be serve as a hearty vegan/vegetarian meal or add the chicken and you can please the entire crowd. I like to double the Almond butter dressing, so I can use for the rest of my salads in the week.
1 Store bought rotisserie chicken
1 cup uncooked quinoa* (approx. 3 cups cooked)
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/2 cup diced green onions
1/2 cup fresh cilantro, chopped
1 shredded carrot
3/4 cup chopped almonds
2 medium-size sweet potatoes, diced
1 tablespoon, olive, or coconut oil
fine sea salt
Almond Butter Dressing
1/3 cup almond butter
2 tbsp Bragg Amino
3 cloves garlic
1-2 tbsp fresh ginger
1 tbsp maple syrup, honey, or agave
juice of 3 limes (approx. 1/3 cup)
filtered water to thin as needed
Start by preheating the oven to 450°F and then line a baking sheet with parchment paper. Toss the sweet potato pieces in one tablespoon of oil until they are very lightly coatedand then spread them onto the baking dish so that they aren’t touching. Sprinkle them withsalt and then place the baking sheet on the top rack and cook for 20 minutes, until crispy. Prepare the dressing by adding the ingredients to a food processor and blending until smooth. Add water as needed to thin until desired consistency is reached. **Make a double batch! Next transfer quinoa to a large bowl. I usually use a few paper towels to remove any excess water. Then add the cabbage to the bowl along with the dressing and toss together until coated. Once the sweet potato is done, set aside to cool for at least 15 minutes. Then add it to the bowl along with the cilantro, chopped almonds, and green onion and gently toss together. Shred the store bought rotisserie chicken and add to bowl.
Tip$ - If you want the chicken to last longer, buy 6-8 chicken breasts, roast them and use a couple for this recipe and the rest for other meals during the week.
Making Time for Health