Monday Munchies: Chicken, Quinoa, & Sweet Potato Bake

For a quick Fall meal with a lot of flavour…

What you’ll need:

-baked sweet potato (turn oven to 350F, wash and poke a few holes in the potato; bake in over until fork easily stabs through.)

-cooked quinoa (1cup quinoa to 2cups water; add to pot, bring to boil; reduce to simmer, cover and cook for 15min; let stand, covered for another 5 and fluff)

-chopped veggies (I used broccoli, onion, carrot, pepper, celery, cucumber)

-Shredded, cooked chicken

-Spices

-Honey

-Tin foil

***

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1. Heat your over to 350F. Cut the flesh of a cooked sweet potato into chunks and evenly distribute on the bottom of an oven-bake pan.

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2.Cover the chunks of sweet potato with a layer of cooked quinoa.

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3.Add a layer of uncooked, cut-up vegetables of your choice (I used broccoli, carrot, red onion, celery, yellow pepper, and cucumber) The thinner cut, the quicker they’ll become soft. I prefer a slight crunch, so I chop them at a thickness as pictured above.

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4.Add a layer of shredded, cooked chicken (If you’re veggie – just skip this step.)

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5.Spice! I like a good flavour to my meals; I added pepper, cayenne pepper, cumin, coriander, dash of paprika and curry. Drizzle honey (the more drizzle, the sweeter.)

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6.Cover in tin foil and bake. The moisture from the veggies will keep the dish from drying out – the longer you bake, the mushier the veg. gets. You’ll want to check to make sure your veg. is heating while your quinoa isn’t burning after 20minutes; depending on your oven it takes about 30-40minutes to properly heat up.

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7. Mix together & serve!

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