Ingredients
- 4 cups Quinoa, cooked and warmed
- 2 large beets, diced
- 1 large sweet potato, diced
- 4 kale leafs
- 1/4 cup olive oil
- 1/2 cup crumbled goat cheese
- 1/2 cup raisins
- 4 green onions diced
- 1 lime, quartered
- 1 cup canned or frozen corn, warmed
- 2 cups cooked diced chicken
Directions
- Begin by preheating the oven to 450 degrees F. Toss the diced beets and sweet potatoes separately with olive oil and place on a baking sheet. Roast for 30 minutes or until tender. Keep warm. Meanwhile, remove the ribbing from the kale leafs and tear into small pieces. Coat with olive oil and place on a baking sheet. Bake 5-7 minutes or until crispy.
- To assemble the bowl: In eight bowls place 1/2 cup quinoa, 1/8th of the beet sweet potato mixture, 1 Tbsp goat cheese, 1 Tbsp raisins, 1/8th of the diced green onion, 1/8th of a lime, 2 Tbsp corn, 1/4 cup diced chicken, and top with1/8th of the kale.
Yields 8, 1 1/2-cup servings
Serve with Creamy Chipotle Dressing or Cilantro Lime Dressing.
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