Ingredients:

  • 4 cups Lacinato kale, stemmed and finely ribboned
  • 1 cup cooked quinoa
  • 1 tsp extra virgin olive oil
  • 1/4 tsp pink Himalayan sea salt
  • 1 large sweet potato, cubed (1/2 inch)
  • 1 cup broccoli florets
  • 0.5 lb chicken breast, sliced into thin strips
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup pickled red onions
  • 0.5 avocado, sliced
  • 2 tbsp dried cranberries
  • 3 tbsp hulled tahini
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1 clove garlic, grated
  • 3 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C). Check that the rack is in the center position for even browning.
  2. Toss the cubed sweet potato and broccoli florets with 1 tablespoon of avocado oil and a pinch of salt on the baking sheet.
  3. Roast for 25 minutes until the potato edges are golden and the broccoli is slightly charred.
  4. Place the ribboned kale in a large mixing bowl. Drizzle with 1 teaspoon of olive oil and pink salt. Use your hands to massage the kale for 2-3 minutes until it turns dark green and the texture becomes silky.
  5. In a small glass jar or bowl, whisk together the tahini, lemon juice, maple syrup, and grated garlic. Gradually add warm water one tablespoon at a time until the dressing reaches a velvety, pourable consistency.
  6. Heat the remaining tablespoon of avocado oil in a skillet over medium high heat.
  7. Season the chicken strips with smoked paprika. Sear for 4-5 minutes per side until the exterior is browned and the centers are opaque. Note: Don't move the chicken for the first 2 minutes to let the crust form.
  8. Assemble the bowls by splitting the massaged kale and cooked quinoa between two large bowls. Top with the roasted vegetables and seared chicken.
  9. Finish the bowls by adding the sliced avocado, pickled red onions, toasted pumpkin seeds, and dried cranberries. Drizzle generously with the tahini dressing before serving.