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Ingredients
- 1 cup quinoa , rinsed
- 2 chicken breasts
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- pinch of sea salt
- 1 tbsp olive oil
- 2 cups spinach
- 2 cups grape or cherry tomatoes , halved
- 1/3 cup salsa
- 1/2 cup canned black beans , drained and rinsed
- 1 avocado , sliced
- 2 green onions (spring onions , sliced
- 1/4 cup cilantro (coriander) , chopped
- 1/4 cup pumpkin seeds (pepitas)
- 1 lime , quartered
Ingredients
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Instructions
- Preheat the oven to 375°F/190°C. Line a tray with baking paper or foil.
- Meanwhile, combine quinoa and 2 cups of water in a pot. Bring to a boil, cover, and reduce to simmer for 15 minutes. Then set aside.
- Place the chicken breasts on the tray, sprinkle with chili powder, paprika, cumin, garlic, coriander, and sea salt. Drizzle with olive oil.
- Bake chicken for 15-20 minutes, or until fully cooked. Remove from oven and slice.
- To assemble burrito bowls, add quinoa to each bowl. Top with sliced chicken, spinach, salsa, beans, green onion, cilantro, and pumpkin seeds.
- Squeeze lime juice over top to serve.
What is a good gluten free dairy free organic chili seasoning that you recommned?
Here’s a homemade one from TBL that’s delicious! https://thebalancedlifeonline.com/5-healthy-homemade-seasonings/
I have just realized the serving sizes for recipes can be decreased/increased, as needed! Excellent!!! Thank you, Robin! 🙂
Yay, Linda! So happy to hear you enjoy that function. 🙂