Ingredients
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3 cups chicken broth
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1 ½ cups quinoa
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1 large sweet potato, diced
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1 large red onion, diced
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¼ cup olive oil, divided
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kosher salt to taste
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freshly ground black pepper to taste
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3 cloves garlic, minced, divided
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1 tablespoon minced fresh ginger root
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1 pound skinless, boneless chicken breast halves
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¼ cup lime juice
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2 tablespoons smooth peanut butter
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1 tablespoon soy sauce
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1 tablespoon honey
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1 tablespoon sesame oil
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2 cups baby spinach
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1 avocado - peeled, pitted, and thinly sliced
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1 tablespoon chopped fresh cilantro
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1 teaspoon toasted sesame seeds
Directions
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Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
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Preheat oven to 425 degrees F (220 degrees C).
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Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
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Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
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Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
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Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
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Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top, and drizzle dressing over each bowl.
