While the sweet potato is roasting, cook the quinoa: add 1 cup of dry quinoa plus 2.5 cups of water to a saucepan, then bring to a boil. Reduce heat to a simmer, cover with a lid and continue simmering until the water is absorbed and quinoa is cooked.

Next, cook the chicken: In a small bowl, stir the smoked paprika, garlic powder, cumin, chipotle seasoning, and salt together.

Put the chicken on a cutting board and place a piece of plastic wrap or wax paper over top, then pound it so that it’s ½ inch thick (NOTE: if your chicken breasts are especially large, you can also slice them in half to create 2 thinner breasts if that’s easier). Sprinkle the seasoning mix over top and use your hands to rub it in.

Heat 1 tablespoon of olive oil in a skillet, then place the chicken smooth side down and cook it for 4 minutes. Flip it over, place a lid on the skillet and continue cooking for 6-8 minutes. Transfer to a cutting board and let it sit for 10 minutes before slicing.

At this point, the chicken, quinoa and sweet potatoes should be done, so set them all aside.

Next, make the sauce: add all sauce ingredients to a small blender and blend until smooth.

Add kale and carrots to a skillet and sauté until soft, about 3 minutes.

Last, add the olive oil and onion to a skillet and saute until browned but not burnt; the onion will crisp up as it cools.

The final step is to assemble the bowls: divide the quinoa into 4 bowls, then top it with the chicken, sweet potatoes, kale/carrot mix, and onion, then drizzle with some of the dressing. Enjoy!