Hearty Autumn Sweet Potato, Chicken and Quinoa Bowl

I don't know about you, but Fall is one of my favorite times of the year! Okay...I'm pretty sure I speak for most of us when I say those words! The changing colors of the leaves, hint of fireplace smoke in the air, and crisp cool breezes make my heart smile! It means that Christmas is coming soon! Ooops...that's a different blog post!

I digress! What I also love about Fall is the opportunity to cook more than just barbecue! It finally is cool enough to turn on the oven, although here on the Central Coast of California we are still experiencing a few days of warmer weather. But I'm willing to undergo some hot flashes if it means making all of the yummy food! Food is one of my love languages, especially when it comes to cooking for my loved ones. My hubby is recovering from his second shoulder replacement surgery and I wanted to make him a yummy meal that was hearty and tasty! This Hearty Autumn Sweet Potatoe, Chicken and Quinoa Bowl hit the spot!

I added bacon to this bowl, but I would also add chorizo or Italian sausage! And I think you could do both quinoa and rice if you wanted to bulk it up even more! Does kale make you want to gag?! Don't use it! Try arugula or spinach instead! I would also substitute butternut squash for the sweet potatoes...although I'd still tell my hubby that it was sweet potatoes! (IYKYK). And while I don't understand any one who doesn't like cheese, I'm also not going to judge you for that sad choice. Simply leave it out! And be sad!

It's so easy...here's the recipe!

Ingredients

1 small sweet potato, cubed

2-3 C kale mix

2 C shredded rotisserie chicken

1 C shredded white cheddar or Gouda

1 C red onion, diced

4-5 slices bacon, chopped and cooked

3/4 C glazed walnuts or pecans

2 C cooked quinoa, or wild rice, or both!

Cumin...measure with your heart

Cinnamon...again...the heart knows best

Chili powder...do I need to say it again?!

Salt and pepper

For the Dressing

1 C olive oil

Minced garlic...seriously, people...the heart wants what the heart wants!

1 Tbs Cumin

1 Tsp Cinnamon

1/2 C maple syrup

Fresh thyme, chopped

Fresh rosemary, chopped

Salt and pepper

1. Preheat oven to 425

2. Line baking tray with parchment paper, toss potatoes with olive oil, cumin, chili powder, cinnamon and salt and pepper.

3. Bake for 25 minutes

4. Make dressing while potatoes cook

5. Add oil, syrup, garlic, herbs and spices to blender and emulsify

Arrange all ingredients in a pretty bowl, drizzle with dressing and enjoy!

I so hope you enjoy this yummy bowl! It's a great way to sneak in some beautiful fall veggies! I highly recommend eating this in front of the fireplace while watching your favorite fall movie or listening to one of your favorite fall play lists on Spotify!

HUGS!

Tracy