Chipotle Quinoa Bowls

Makes 4 servings; 40 minutes total time

Ingredients

• 1 tbsp olive oil

• 1 sweet potato, diced

• 1 lb chicken breasts, diced

• 1 tbsp chili powder

• 1 cup dry quinoa

• 2 cups water

• 1/2 cup frozen corn

• 1/2 each red and green pepper,

• diced

• 1/2 cup fresh salsa

• 1 bunch kale, chopped

• 1/3 cup chopped cilantro

  DRESSING

• 1 tbsp chipotle peppers, minced

• 3/4 cup sour cream

• 2 tbsp water

• 1 tsp lemon juice

• 1/2 tsp salt

Instruction:

1) In a large pan, heat olive oil over med- high heat. Add sweet potato, sauteeing for 8-10 min until browned and softened. Add chicken, chili powder and salt and cook for 8 min until cooked through.

2) Meanwhile, cook 1 cup quinoa in 2 cups of water on the stove or in a rice cooker, and make chipotle sauce by mixing all ingredients together under the chipotle dressing heading.

3) Add corn and bell peppers to skillet, sauteeing for a couple min. Add quinoa and fresh salsa. Stir in kale and remove from heat. Serve immediately or pack into reusable containers. Serve with chipotle sauce on the side and cilantro on top.

Storing:

Leftovers can be refrigerated for up to 5 days.

NUTRITIONAL INFO: Calories: 517kcal | Carbohydrates: 54g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 775mg | Potassium: 1295mg | Fiber: 8g | Sugar: 7g | Vitamin A: 12787IU | Vitamin C: 64mg | Calcium: