Directions
- 1Preheat oven to 400F. Toss sweet potatoes with oil and seasonings. Place on a baking sheet and bake 35-40 minutes until crispy, giving them a toss at the halfway mark.
- 2Add chicken pieces to a bowl and toss with oil and seasonings.
- 3Cook chicken in a large skillet over medium heat until blackened and cooked through.
- 4Cook quinoa—add quinoa and broth to a small pot. Bring to a gentle boil, then cover and turn heat to low for 15 min. Remove cover and fluff.
- 5Make dressing by whisking together all of the ingredients.
- 6Make the slaw—add shredded cabbage and carrots to a bowl.
- 7Toss with remaining dressing ingredients.
- 8Build your bowls. Pour hot honey dressing on top and enjoy!
Ingredients
- 2 lbs chicken thighs
- 2 tb olive oil
- 3 tb balsamic vinegar
- 2 tsp chili powder
- 1 tsp black pepper
- 2 tsp cumin
- 1 tsp coriander
- 2 tsp kosher salt
- 1.5 cup quinoa
- 3 cups broth (or water)
- 1 lb sweet potatoes
- 1 tb olive oil
- 1 tsp onion powder
- 1 tsp chili powder
- 2 tb nutritional yeast
- 0.5 cup olive oil
- 3 tb honey
- 1 tb dijon mustard
- 2 tb apple cider vinegar
- 1 tsp red pepper flakes
- 0.5 tsp kosher salt
- 3 cups purple cabbage
- 1 cup shredded carrots
- 0.5 cup greek yogurt
- 1 tb dijon mustard
- 1 tb honey
- 1 tb apple cider vinegar
- 1 lime lime
- 0.25 cup fresh parsley
- 0.5 tsp kosher salt
Equipment
baking sheetlarge skilletsmall pot
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