Berry Buddha Bowl

Ingredients:

• 2 sweet potatoes, diced

• 1 T olive oil

• 1 T curry powder

• 1 tsp kosher salt

• ⅓ cup toasted and salted pumpkin seeds

• 1 cup red quinoa

• 1 ½ cup water or chicken broth

• ⅓ cup chopped parsley

• 2 T lemon juice

• 1 cup canned chickpeas, drained and rinsed

• ½ T kosher salt

• 2 each avocado, cut in half, peel, and slice (drizzle with olive oil and salt and pepper)

• 1 cup California Giant blueberries

• 2 chicken breasts

• Salt & Pepper

Directions:

• Preheat oven to 425 degrees

• Rinse quinoa and add to a small pot with 1 ½ cups of water or chicken broth

• Bring the quinoa to a boil, cover, reduce the heat to medium low and simmer for 16-18 minutes or until all of the water is absorbed and the quinoa is fluffy

• Meanwhile, toss sweet potatoes with olive oil, curry powder, and salt

• Roast in the oven for 15 minutes, stir, and then for 10 minutes more or until tender

• Season both chicken breasts generously with salt and pepper

• Grill chicken breast on both sides for 2-3 min each

• Add the chicken to a sheet tray and finish in the oven for 10 minutes or until slightly firm

• Let rest for 5 minutes before slicing

• Once the quinoa is finished, toss with parsley, lemon juice, chickpeas, and salt

• Divide the quinoa among the bowls and top with sliced avocado, sliced chicken, pumpkin seeds, sweet potato and blueberries.