Chicken and Quinoa Bliss Bowl with Avocado Dressing

This bowl is loaded with textures. The avocado lime dressing adds a gorgeous citrus flavor.

Serves: 2Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2


  • 1 medium sweet potato
  • 1 Tbsp. avocado oil
  • 1⁄2 tsp. freshly ground black pepper
  • 1 tsp. kosher salt, divided
  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 large avocado
  • 2 Tbsp. lime juice
  • 1⁄4 cup roughly chopped radicchio
  • 1 cup diced rotisserie chicken
  • 1 cup arugula
  • 1⁄4 small red onion, peeled and thinly sliced


  • Preheat oven to 400°F. Peel the sweet potato and cut into 1⁄2-inch cubes. On a large baking sheet, toss with avocado oil and season with pepper and 1⁄2 teaspoon salt. Bake for 20 minutes, flipping halfway through. Remove from oven and set aside.
  • Wash quinoa in a fine mesh strainer. Place in a medium saucepan with chicken broth. Bring to a simmer over medium heat, and cover. Reduce heat to medium-low, and simmer for 15 minutes. Turn the heat off, and let steam for 15 minutes. Fluff with a fork. Reserve.
  • Halve the avocado, and remove the seed. Spoon the avocado flesh into a mini-food processor or blender, and process with lime juice and remaining salt. If it’s too thick, add water to get desired consistency.
  • Place roasted potatoes, quinoa, radicchio, rotisserie chicken, arugula, and onion in a bowl. Drizzle avocado dressing over the ingredients.