Grilled Chicken, Sweet Potato, & Chick Pea Bowls With Beet Hummus

Check out one of my favorite salad variations inspired by a visit to Pret a Manger in Manhattan.


1 lb. Shredded chicken breast

2 Medium sweet potatoes, diced

1 14oz can of chick peas, drained, rinsed, and patted dry

1 Cup dry quinoa, rinsed and drained

1 Extra Large bunch of Spinach, chopped

1 Avocado

2 1/2 TBSP Olive oil

1 1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp turmeric

1/2 tsp cinnamon

Sea salt and pepper

Beet Hummus Ingredients:

2 Medium size beet

2 14oz can of chick peas

6 whole cloves of garlic

1 whole lemon- juice from

1 tsp of rosemary

Salt and Pepper

Extra Virgin Olive Oil


Preheat oven to 400 degrees

Line cookie sheet with foil and mist with extra virgin olive oil

Spread sweet potatoes and one can of chick peas on foil lined pan. Mist again with EVOO spray. Sprinkle cumin, smoked paprika, turmeric, and cinnamon. Salt and Pepper.

Roast in oven for 25 minutes or until potatoes are tender. I usually toss it about twice during the cooking process.

Cook quinoa according to package directions and divide spinach into 4 bowls

Top with quinoa, shredded chicken, avocado, sweet potato and chick pea mixture.

Top with a green goddess dressing for absolute deliciousness! (I highly recommend Annie’s)

Red Beet Hummus


Preheat oven to 375

Line cookie sheet with foil and mist with extra virgin olive oil

Peel and chop beets into SMALL pieces

Roast whole cloves and beets for about 45 minutes or until beets are soft

Allow garlic to cool and then add to food processor to mince

Add your beets, cans of drained and rinsed chick peas, lemon juice, salt, pepper, and rosemary to food processor. Process on high until your hummus reaches the consistency you would like it to be.

Super yummy topped with chopped nuts and seeds such as: sunflower seeds, pepitas, slivered almonds, chopped walnuts. Enjoy!

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