Tex Mex Quinoa

Instructions

1. Set up your kitchen for cooking. Wash and chop all vegetables. Preheat oven to 375°F.
2. Spread cubed sweet potatoes on a sheet pan. Drizzle with 1 tsp olive oil and sprinkle with ¼ tsp salt, ¼ tsp black pepper, and ¼ tsp garlic powder.
3. Bake for 25–30 minutes, or until potatoes are soft and lightly browned. Remove from oven and set aside.
4. Rinse quinoa in a strainer with fine mesh under cold water. Heat a large pan over medium-high heat. Add 2 Tbsp. olive oil and heat for about 1 minute.
5. Add chopped onion and peppers. Cook until soft, about 5–7 minutes.
6. Add minced garlic and cook 1–2 minutes.
7. Add 1 can of diced tomatoes with green chilies and cook until slightly bubbling and stir in the quinoa.
8. Add 1 cup chicken stock and ¾ cup water and bring to a boil.
9. Cover, reduce heat to low, and simmer for 15 minutes or until quinoa is soft.
10. Remove from heat and fluff quinoa with a fork. Cut limes into wedges for serving.
11. Cut chicken into small cubes. Heat a medium sauté pan over medium-high heat and add 1 Tbsp. olive oil.
12. Season chicken with 1 tsp paprika, ½ tsp cumin, ¼ tsp turmeric, and ¼ tsp black pepper.
13. Cook chicken 7–10 minutes, stirring occasionally, until fully cooked.
14. In a small bowl, combine Greek yogurt, 1 tsp lime juice, ¼ tsp cumin, a pinch of salt, and 1 Tbsp water. Mix well until smooth.
15. Assemble bowls with quinoa, chicken, and sweet potatoes. Serve with lime wedges and drizzle with dressing.