Dinner

Nourishing Grain Bowl Recipe

Name: Nourishing Grain Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 medium sweet potato (cut into ¼-inch rounds); 2 tablespoons olive oil; ¾ teaspoon kosher salt (divided); ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon smoked paprika; ¼ teaspoon chili powder; 1 cup quinoa (cooked); 2 cups kale (finely chopped); 1 cup rotisserie chicken (shredded); ¼ small red onion (thinly sliced); 1 cup red cabbage (shredded); 1 medium avocado (sliced); ½ cup creamy chipotle sauce (see linked recipe); 2 tablespoons cilantro (torn)

ByHailey Reed October 23, 2025October 23, 2025

Jump to Recipe

Introduction

This nourishing grain bowl is a flavorful and balanced meal packed with wholesome ingredients like sweet potatoes, kale, quinoa, and shredded chicken. Topped with a creamy chipotle sauce, it’s perfect for a healthy lunch or dinner that satisfies both your taste buds and your body.

A white bowl filled with a colorful salad sits on a white marbled texture. The salad has a base layer of dark leafy greens mixed with thin purple cabbage slices. On top of the greens, there are round, bright orange roasted sweet potato slices evenly placed around the bowl. Next, creamy light green avocado slices are arranged in a fan shape around the edges. Small piles of light beige quinoa are scattered throughout the salad, adding a grainy texture. Fresh green cilantro leaves are sprinkled on top, and the entire dish is drizzled with a creamy orange dressing. Two silver forks rest on one side of the bowl, ready to dig in. In the background, a jar of the orange dressing and fresh cilantro leaves are visible, along with a soft pink cloth on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium sweet potato (cut in ¼-inch rounds)
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon chili powder
¾ teaspoon kosher salt (divided)
1 cup rotisserie chicken (shredded)
2 cups kale (finely chopped)
1 cup quinoa (cooked)
¼ small red onion (thinly sliced)
1 cup red cabbage (shredded)
1 medium avocado (sliced)
½ cup creamy chipotle sauce (see link for recipe)
2 tablespoons cilantro (torn)

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: Place the sweet potato rounds on the baking sheet and toss with olive oil and ½ teaspoon of kosher salt. Bake for 18 to 20 minutes, flipping halfway through, until tender and cooked through.
Step 3: Prepare the creamy chipotle sauce following your preferred recipe or use a pre-made version.
Step 4: Cook the quinoa according to package instructions or use an Instant Pot method. Let it cool slightly before assembling the bowl.
Step 5: In a large bowl, combine the chopped kale with the remaining ¼ teaspoon kosher salt and massage it gently until softened.
Step 6: Add the cooked quinoa, shredded chicken, shredded cabbage, and thinly sliced red onion to the kale. Toss to combine well.
Step 7: Top the mixture with the roasted sweet potato rounds and avocado slices. Drizzle the creamy chipotle sauce over the bowl and sprinkle with torn cilantro leaves before serving.

Tips & Variations

Massage the kale well to soften it and reduce bitterness for a more enjoyable texture.
Swap shredded rotisserie chicken with chickpeas or black beans for a vegetarian option.
Use sweet potato fries instead of rounds if you prefer a different shape and texture.
Add a squeeze of fresh lime juice for a bright, zesty flavor boost.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the creamy chipotle sauce separate if possible to prevent the ingredients from becoming soggy. Reheat gently in the microwave or enjoy cold as a refreshing grain bowl.

How to Serve

A large white bowl holds a multi-layered salad starting with a base of dark green leafy kale and thin strips of purple cabbage. On top, there are round slices of bright orange roasted sweet potatoes and creamy light green avocado wedges placed evenly around the bowl. A layer of fluffy, light beige quinoa is scattered over the vegetables. Fresh green cilantro leaves are sprinkled throughout, adding a touch of brightness. The whole dish is drizzled with a smooth, thick, light orange dressing. Two silver forks rest inside the bowl on the right side. The bowl sits on a white marbled surface with sprigs of cilantro and a pink cloth napkin nearby, and a small jar of the orange dressing is positioned in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bowl vegan?

Yes, replace the shredded rotisserie chicken with your favorite plant-based protein such as roasted chickpeas, black beans, or tofu, and use a vegan chipotle sauce.

How do I cook quinoa perfectly every time?

Rinse the quinoa thoroughly before cooking to remove bitterness. Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered for 15 minutes until water is absorbed. Let it rest off heat for 5 minutes before fluffing with a fork.