Ingredients:

  • 1 cup dry quinoa
  • 2 large sweet potatoes, cubed into 1/2-inch pieces
  • 1 lb chicken breast, sliced into thin strips
  • 2 cups shredded purple cabbage
  • 1 cup shelled edamame, steamed
  • 1 large English cucumber, sliced
  • 1 bunch fresh cilantro
  • 1/2 cup creamy natural peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp red curry paste
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 2 tbsp fresh lime juice
  • 4 tbsp warm water

Instructions:

  1. Toss cubed sweet potatoes with a small amount of oil on a tray. Bake at 400°F for 20 minutes until edges are golden and centers are tender.
  2. Rinse 1 cup dry quinoa under cold water. Combine with 2 cups water in a pot, bring to a boil, then simmer for 15 minutes until the germ separates into a tiny spiral.
  3. Season 1 lb chicken breast strips. Sear in a hot pan for 6-8 minutes until no longer pink and juices run clear. Note: Don't overcrowd the pan or they will steam rather than sear.
  4. In a bowl, combine 1/2 cup peanut butter, 2 tbsp soy sauce, 1 tbsp red curry paste, 1 tbsp grated ginger, and 1 clove minced garlic.
  5. Gradually add 2 tbsp lime juice and 4 tbsp warm water to the peanut mixture. Whisk vigorously until the sauce is velvety and pourable.
  6. Slice 1 English cucumber into rounds and shred 2 cups purple cabbage. Steam 1 cup shelled edamame if frozen.
  7. Divide the cooked quinoa into 4 bowls. This creates the warm foundation for the toppings.
  8. Arrange the chicken, sweet potatoes, cabbage, edamame, and cucumber in sections over the quinoa.
  9. Drizzle the spicy peanut sauce generously over each bowl. Top with 1 bunch fresh cilantro (chopped).
  10. Ensure every bowl has a balance of all colors. Serve immediately while the potatoes and chicken are still warm.