Sweet Potato Quinoa Bowl topped with a Tahini Dressing
Welcome to our CrossFit 2024 Nutrition Blog! YAY! We love food and trust that you do too. All the recipes you’ll see here have been personally made, taste tested and approved by our 2024 family members. Some may be first time original recipes while others passed down over the years by loved ones. We think you’ll enjoy them and lets be honest, who doesn’t love a new recipe to try? Enjoy!
Today’s submission was 2024 approved by our own Edward Flores, aka “Julio’s Child”. He’s been meal prepping consistently since signing up for CrossFit 3 years ago and prepares some of the most delicious meals! Feel free to follow his nutrition instagram page @juliochildskitchen ? Bon Appétit!
Sweet Potato Quinoa Bowl topped with a Tahini Dressing
INGREDIENTS
- Sweet Potato
- Red Cabbage
- Baby Spinach & Kale
- Roasted Almonds
- Feta Cheese
- Quinoa
- Chicken Tenders
- Garlic
- Lemons
- Salt
- Pepper
- Dried Oregano
Tahini Dressing
- 1/3 Cup Tahini
- 1 Lemon
- 2 Tbsp Light Agava Nectar
- Garlic
- Water
- Salt
INSTRUCTIONS
- Place chicken tenders in a ziploc bag and add lemon juice, garlic, oregano, and salt. Marinate in refrigerator for 30mins.
2. Preheat the oven to 400 degrees and line baking sheet with parchment paper. Toss sweet potatoes with olive oil, salt, and pepper. Roast until golden brown 25-35 mins.
3. Cook quinoa according to package, and set aside.
4. Heat nonstick skillet over med high heat and spray with olive oil. Remove chicken from marinade. (throw remaining marinade away) Add chicken to skillet and cook until browned on both sides
5. In a mixing bowl add tahini, lemon juice, agave nectar, garlic, and salt. Whisk in water gradually until creamy and pourable.
6. Assembly bowl, top with dressing, and ENJOY. ?
2020 01 26