Ingredients

• 3 cups chicken broth
• 1.5 cups quinoa
• 1 large sweet potato , diced
• 1 large red onion , diced
• 0.25 cups olive oil , divided
• kosher salt to taste
• freshly ground black pepper to taste
• 3 cloves garlic , minced, divided
• 1 tablespoon minced fresh ginger root
• 1 pound skinless , boneless chicken breast halves
• 0.25 cups lime juice
• 2 tablespoons smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cups baby spinach
• 1 avocado - peeled , pitted, and thinly sliced
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon toasted sesame seeds

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
4. 4 Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
5. 5 Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
6. 6 Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
7. 7 Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top, and drizzle dressing over each bowl.

Nutrition per serving