Ingredients
Scale
- 1 cup quinoa or brown rice
- 2 sweet potatoes, cubed
- 1 cup chopped Brussels sprouts
- 1 lb chicken breast or plant-based protein
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cook quinoa or rice according to package instructions.
- Toss sweet potatoes and Brussels sprouts with 1 tablespoon olive oil, cinnamon, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25-30 minutes.
- Meanwhile, season chicken with salt and pepper, then grill or pan-sear until cooked through.
- Assemble bowls with grains, roasted vegetables, and sliced chicken. Garnish with fresh herbs.
Notes
- Feel free to swap chicken for tofu or chickpeas for a vegetarian option.
- Adjust spices to your preference for more warmth or sweetness.
- Can be prepared ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, grilling, assembling
- Cuisine: American
- Diet: Healthy, gluten-free, low-carb
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 12 g
- Protein: 30 g
- Cholesterol: 60 mg