Description
Discover how to create vibrant Rainbow Power Salad Bowls bursting with color and nutrients. These healthy and delicious bowls are perfect for a nutritious meal any time of day.
Ingredients
- – 1 small sweet potato (150g)
- – 2 tbsp. (30ml) vegetable oil
- – salt & pepper to taste
- – 1 chicken breast
- – 1 tsp (5 ml). salt
- – 1/4 cup (45g) quinoa – cooked
- – 1/4 cup (25g) green olives – sliced
- – 1/2 cup (75g) cucumbers – sliced
- – 1/2 cup (75g) cherry tomatoes – sliced
- – 1 cup (30g) kale
- – 1 tbsp. (15ml) dried cranberries
- – walnuts – a small handful
Instructions
- Start by preparing the sweet potato. Heat your oven to 400°F. Cut the sweet potato into small cubes. Mix them with 2 tablespoons of vegetable oil in a medium bowl, and add salt and pepper to your taste. Spread them on a baking sheet lined with foil and bake for 20-25 minutes. Once done, set them aside.
- As the sweet potato cooks, prepare the chicken. Place the chicken breast in a pot, add 1 teaspoon of salt, and cover it with water about half an inch above. Let it simmer gently for 18-20 minutes, or until it reaches an internal temperature of 160°F. Take it out and shred the chicken using two forks. Feel free to add any spices you prefer. Set it aside.
- Simultaneously, cook the quinoa while the chicken and sweet potato are cooking. Combine ¼ cup of quinoa with ½ cup of water. Bring it to a boil, then let it simmer for 15 minutes or follow the specific instructions on your quinoa package if they differ. Once cooked, set it aside.
- Once the sweet potato, chicken, and quinoa are ready, slice the cucumbers, cherry tomatoes, and olives. Mix them together with the cooked ingredients, dried cranberries, and a handful of walnuts to create a vibrant salad.
Notes
- Add herbs or spices like paprika or garlic powder to sweet potato cubes before baking for extra flavor.
- Season chicken breast with salt while cooking to enhance its taste in the salad.
- Swap kale for spinach or arugula to vary the taste and texture.
