Ingredients:

  • 5 lbs (680 g) Boneless, skinless chicken breasts or thighs (or Extra-Firm Tofu, pressed)
  • 2 Tbsp (30 ml) Olive Oil, divided
  • 3 Tbsp (45 g) Harissa Paste (medium heat)
  • 1 tsp (5 ml) Smoked Paprika
  • Sea Salt (approx. 1 tsp total)
  • Black Pepper (approx. 1/2 tsp total)
  • 1 cup (200 g) Uncooked White Quinoa
  • 1¾ cups (415 ml) Vegetable or Chicken Stock (or water)
  • 1 medium Sweet Potato (about 350g), peeled and diced into 1-inch cubes
  • 1 head Broccoli (about 300g), cut into small florets
  • ¼ cup (60 ml) Tahini (well-stirred)
  • 3 Tbsp (45 ml) Fresh Lemon Juice
  • 2 Tbsp (30 ml) Water (or more, to thin)
  • 1 clove Garlic, minced or grated
  • 1 tsp (5 ml) Maple Syrup or Honey (optional)
  • 4 cups (120 g) Power Greens Mix (e.g., spinach, kale, chard)
  • 1 cup (180 g) Cherry Tomatoes, halved
  • ½ cup (75 g) Roasted Pumpkin Seeds (pepitas)
  • Fresh Parsley or Coriander, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Marinate the Protein: In a bowl, toss the diced chicken (or tofu) with 1 Tbsp olive oil, Harissa paste, smoked paprika, ½ tsp sea salt, and ¼ tsp black pepper. Set aside.
  3. Prep the Vegetables: Toss the diced sweet potato and broccoli florets with the remaining 1 Tbsp olive oil, ½ tsp sea salt, and a pinch of black pepper.
  4. Rinse the quinoa thoroughly under cold water.
  5. Cook Quinoa: Combine the rinsed quinoa, stock/water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 5–10 minutes. Fluff with a fork.
  6. Roast Components: Spread the marinated protein pieces evenly on one half of the prepared baking sheet. Place the seasoned vegetables on the other half. Ensure components are not overlapping.
  7. Bake for 20–25 minutes, or until the sweet potato is tender and the chicken reaches an internal temperature of 165°F (74°C).
  8. Make the Dressing: Whisk together the tahini, lemon juice, grated garlic, maple syrup (if using), and salt in a small bowl. Slowly stream in the water, whisking constantly until the dressing is smooth and pourable (like single cream). Adjust seasoning to taste.
  9. Assembly: Divide the power greens and fluffed quinoa evenly among four serving bowls. Top the quinoa base with the roasted protein, roasted vegetables, and halved cherry tomatoes.
  10. Finish: Drizzle generously with the Lemon-Tahini Dressing. Garnish with roasted pumpkin seeds and chopped fresh herbs. Serve immediately, or cool for meal preparation.