Copycat Sweetgreen Strikes Again with Tahini Chicken Quinoa Bowls

I love me some Sweetgreen. What I love even more is when I find how to hack Sweetgreen’s dressings and create something just as good at home. I give you Creamy Sesame Tahini Quinoa Bowls. They’re sweet and spicy, while also filling and oh-so-hearty thanks to the quinoa and chicken. The Creamy Sesame Dressing is a blend of tahini and sesame oil adding a savory, umami kick to tie things together.

Ingredients (serves 4).

For the Bowl:

1 sweet potato, thinly sliced
1 avocado, sliced
1/2 c shredded carrots
4 T dried unsweetened cranberries
4 c spinach
2 c cooked chicken breast, chopped
1 c quinoa, cooked
1 avocado, sliced
Red pepper flakes (optional)

For the Creamy Sesame Dressing (makes 6-8 T):

1/8 c nonfat plain Greek yogurt
1 T tahini
1 t agave
1 t toasted sesame oil
1 T reduced sodium soy sauce
Dash of cayenne
2-4 T warm water

Directions.

Warm the quinoa and chicken, assuming you prepped ahead of time. If not,
- Cook quinoa according to package directions.
- Lightly season chicken with salt and pepper and bake at 350º F until internal temp is 165º F and juices run clear.
Place sweet potato in a microwavable container. Microwave for 1.5-2 min to steam and cook potatoes. Carefully remove from heat, watching for the steam.
- Alternatively, you can roast these in the oven, but I went for the fastest, most convenient cooking method.
For the dressing, combine all ingredients and mix well. Add warm water as needed to help thin the dressing.
Measure out 1 c spinach, 1/4 c warmed quinoa, 3 oz cooked chicken (about 1/2 c of chopped chicken), 1/8 c shredded carrots, 1/4 avocado, 1/4 of cooked sweet potato and 1 T of cranberries. Drizzle with 2 T of dressing and red pepper flakes (optional).
Enjoy!