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
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.
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