PREV
The ultimate cozy yet fresh bowl with all those tastes and textures you want in the fall. I look forward to making this every fall. You can use rotisserie chicken or even chickpeas for a vegetarian option. If you want to make the chicken at home instead of using rotisserie, I love using this All Purpose marinade for this recipe. It’s the best chicken for bowls, salads, you name it!
How It’s Made
Blend together all ingredients for the salad dressing. You can also finely mince the sage and garlic then shake it up in a mason jar or small container with a lid.
Assemble the salad as shown. For the sweet potatoes, I baked them at 400 for about 20 minutes. Just coated in avocado oil and seasoned with salt and pepper!
I like to add dressing to the greens and then over top the salad once it’s done. Enjoy!
Photography by Angelica Oles.
We are obsessed with this recipe. I have made it so many times! I do diced roasted sweet potatoes instead of quinoa. Has anyone mastered how to create this dressing ahead of time and save it without it congealing in the fridge because it is also so delicious and I’d love to have it on hand for other recipes?!