Roast cubed sweet potatoes at 425°F for 25–30 minutes with olive oil, salt, and pepper.

Season chicken with salt, pepper, paprika, and garlic powder, then pan-sear or air-fry until cooked and slice.

Roast or sauté your veggies with simple seasoning in olive oil.

Greek Yogurt Sauce: Mix Greek yogurt, lemon juice, garlic powder, salt, pepper, and olive oil.

Assemble the bowl with sweet potato, chicken, veggies, and drizzle with the yogurt sauce.

Seasonings: Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Lemon Juice (5 g), Paprika (Ground) (1 tsp), Garlic Powder (1 tsp).

Step 1: Add cooked quinoa to a skillet over medium heat and warm for 1–2 minutes.

Step 2: Add olive oil, cherry tomatoes, and spinach to the same pan and cook 2–3 minutes until tomatoes soften and spinach wilts.

Step 3: Stir in the cooked beef, season with salt, pepper, and optional garlic or oregano, and heat for 1–2 more minutes.

Step 4: Remove from heat, drizzle with lemon juice, and top with parsley if desired.

Step 5: Serve warm and enjoy.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt & Pepper (1 To Taste Serving).

instructions

1) Have Cooked quinoa on hand

2) In a large skillet, over medium heat, cook the protein 8-10 minutes until fully cooked.

3) While protein is cooking, make the sauce. Add garlic, honey, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper to a bowl. Mix together.

4) Once protein is fully cooked add the sauce to the skillet. Cook 3-4 minutes until the sauce thickens/absorbs into the protein.

5) Serve the protein over the quinoa. Garnish with green onions and sesame seeds.