The JJ Virgin Nourish Me Bowl
May 19, 2022
A Paleo-based bowl should focus on a blend of lean protein, healthy fats, non-starchy veggies, and slow low carbs. This Nourish Me Bowl covers all those bases deliciously, with my favorite healthy ingredients.
- Yields: 2 Servings
Directions
1Preheat the oven to 400 degrees.
2Line a large sheet pan with foil.
3Cut chicken breast into cubes and season with salt and crushed red pepper.
4Soak a wooden skewer stick (if using a skewer). Skewer chicken onto sticks and grill for 5 to 10 minutes on each side. You can also just sauté the chicken in 1-2 tablespoons of olive oil for 10 to 15 minutes. Take chicken off to rest until you assemble.
5Prepare quinoa as directed per package instructions. You will only be using 1/2 cup cooked per serving. (Save the rest in a container to use during the week.)
6Wash all vegetables. Peel skin off sweet potato. Cut into cubes. Place on sheet pan.
7Do the same for the red onion. Cut into quarters and place on a sheet pan.
8For the Roma tomato, cut off the tops at the stem area. Then, cut the tomato the long way in half. Place on sheet pan facing cut side up next to other vegetables.
9Steam or place broccoli on sheet pan with the rest of the vegetables to roast in oven.
10Rub olive oil over vegetables and sprinkle salt.
11Place in the oven for 25 to 30 minutes until sweet potatoes are completely cooked and browned. The red onions may cook a little faster, so you may need to take them out at around 20 minutes or so. The onions will char. (That’s a good thing!)
12Slice the cucumbers and radish. Set aside.
13Cut the avocado and peel the skin off. Set aside.
14Drain the chickpeas if canned or cook according to instruction then drain. Set aside.
15Next, you'll assemble the bowl.
16Place 1/2 cup of quinoa in the middle. Add in all other ingredients around it. There is no wrong way of doing it, but aim to make it look tasty!
17ENJOY!
