Ingredients
  • 4 chicken breasts
  • 1 tablespoon olive oil
  • Zest and juice of 1 lime
  • Salt and pepper, to taste
For the quinoa:
  • 1 cup quinoa, rinsed
  • 1/4 cup cilantro, stemmed, and chopped
  • Zest and juice of 1 lime
  • Salt and pepper, to taste
For the sweet potato/black bean mixture:
  • For the sweet potato/black bean mixture: 2 tablespoons olive or coconut oil
  • 2 sweet potatoes, peeled and finely chopped
  • 2 tablespoons taco seasoning
  • 1 small red onion, chopped
  • 1/2 cup chicken stock or water
  • 1 15-ounce can black beans, drained and rinsed
For the salad bowls:
  • For the salad bowls: 1 romaine heart, very finely chopped
  • 1 avocado, diced and dressed with lime juice
  • 1 pint cherry tomatoes, halved
  • 1 cup Greek yogurt or sour cream
  • 4 to 5 scallions, chopped
  • 2 cups tortilla chips, lightly crushed
  • Juice of 2 limes
Preparation

Dress chicken breasts with olive oil, lime zest and juice, salt and pepper. On an outdoor grill or grill pan, cook chicken over medium-high heat until cooked through. Slice on a bias and reserve.

In a shallow pot over medium-high heat, add quinoa and 1 1/2 cups of water. Bring to a bubble, lower heat to a simmer and cover. Cook for 15 minutes. Add cilantro, lime zest and juice, and season with salt and pepper while quinoa is still warm. Keep covered until ready to serve.


While the quinoa is cooking, heat oil in a large skillet over medium-high heat. Add in sweet potatoes and cook for about 3-5 minutes, or until just about brown. Add in taco seasoning, red onion, and chicken stock and cook, stirring or tossing occasionally, until the potatoes are tender, about 8-10 minutes. Add in black beans; stir to combine and warm through, about 2 minutes.

To serve, build taco salad bowls as follows: Quinoa, sweet potato/black bean mixture, grilled chicken, romaine, avocado, tomatoes, Greek yogurt or sour cream, tortilla chips and finally dress each bowl with juice of half a lime.