Ingredients
1 cup quinoa (or brown rice), cooked
2 cups baby spinach or arugula
Protein
2 boneless skinless chicken breasts (or chickpeas for plant-based)
1 tbsp olive oil
1½ tsp curry powder
½ tsp turmeric
½ tsp garlic powder
Sea salt & black pepper
Toppings
½ cup pomegranate arils
1 cup roasted sweet potato cubes
½ avocado, sliced
¼ cup cucumber, diced
2 tbsp toasted almonds or pumpkin seeds
Yogurt drizzle
½ cup plain Greek yogurt
1 tbsp lemon juice
1 tsp honey
Pinch salt
Instructions
Toss chicken with olive oil, curry powder, turmeric, garlic powder, salt, and pepper. Sear in a skillet over medium heat for 5–6 minutes per side until cooked through. Rest, then slice. (If using chickpeas, sauté with spices for 5–7 minutes until lightly crisp.)
Assemble the Bowl
Divide quinoa into bowls: layer greens, sweet potatoes, avocado, cucumber, and protein. Whisk the yogurt drizzle ingredients, then spoon over the top: scatter pomegranate arils and almonds for crunch.
Yankie Hamilton | Contributing Writer
