Chipotle Sweet Potato & Quinoa Lunch Bowls

These jalapeno pepper Sweet Potato & Quinoa Lunch Bowls square measure the final word make-ahead lunch, stuffed with heaps of veggies and chicken, then drizzled with a spicy jalapeno pepper sauce!

Chipotle Sweet Potato & Quinoa Lunch Bowls

These jalapeno pepper Sweet Potato & Quinoa Lunch Bowls have virtually been obtaining me through the past fortnight straight. They are really easy to form in bulk, they have all the macromolecule you may probably need to stay you full for the remainder of the day, and they've even got jalapeno pepper sauce drizzled lie.

I know it's going to sound a touch over the highest however lunch could be a extremely massive deal to me. It's that one meal which will create or break your day. Currently that I've gotten extremely into health and fitness, I actually have started obtaining wont to the signals my body offers me.

Chipotle Sweet Potato & Quinoa Lunch Bowls

I've learned with time that maintaining optimum energy levels throughout the day isn't simply all concerning what quantity sleep you get at the hours of darkness or what quantity low you have had. It's additional concerning what you are uptake, and when, so as to regulate your blood glucose levels.

Honestly, if I ever go over 3 or four hours while not uptake, particularly earlier on within the day, I not solely get hangry however I conjointly notice that once I eat, I'm fully comatose. To combat this, I actually have virtually regular once I eat all my meals. If I awaken at 7:30am, I am uptake breakfast by 9:00am then I am having lunch by 2:30pm with a mid-morning snack in between. Then I buy in another snack pre- or post-workout around 6:30pm, and dinner is at 9pm.

Chipotle Sweet Potato & Quinoa Lunch Bowls

  • 1 tbsp olive oil
  • 1 sweet potato, diced
  • 3 chicken breasts
  • 1 tbsp chili powder
  • 1/2 cup fresh salsa
  • 1 bunch kale, chopped
  • 1/3 cup chopped cilantro
  • 3 cups cooked quinoa
  • 1/2 cup frozen corn
  • 1/2 each red and green pepper, diced

Chipotle dressing :
  • 1 tbsp chipotle peppers, minced
  • 1 cup sour cream
  • 1/2 tsp salt
  • 1 tsp lemon juice

  1. In a large pan, heat olive oil over med-high heat. Add sweet potato, sauteeing for 8-10 min until browned and softened. Add chicken, chili powder and salt and cook for 10 min until browned.
  2. Meanwhile, cook quinoa according to package directions and make chipotle sauce by mixing all ingredients together.
  3. Add corn and bell peppers to skillet, sauteeing for a couple min. Add quinoa and fresh salsa. Stir in kale and remove from heat. Serve immediately or pack into reusable containers. Serve with chipotle sauce on the side and cilantro on top.

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