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Kale Burrito Bowl

Kale Burrito Bowl


  • 1 cup red quinoa
  • 2 cups water
  • 3 tablespoons olive oil
  • 1 chicken breast (approximately 6 ounces)
  • Garlic salt
  • Italian seasoning
  • 1/4 cup sliced red onion
  • 4 cloves garlic, diced
  • 6 kale leaves, chopped
  • 1 cup Greek yogurt
  • Sea salt
  • Salsa, for serving (optional)
  • Guacamole, for serving (optional)


  1. Bring quinoa and 2 cups water to a boil. Cover and cook until all water has evaporated, about 15 to 20 minutes.
  2. Meanwhile pour 1 tablespoon olive oil into a pan. Add chicken and saute about 5 minutes until cooked through. Season to taste with garlic salt and Italian seasoning.
  3. Pour 1 tablespoon olive oil into a separate pan over medium heat. Add onion, garlic, and kale. Saute for approximately 5 minutes.
  4. Combine Greek yogurt, remaining 1 tablespoon olive oil, and sea salt to taste in a bowl until well blended.
  5. Place quinoa in a separate bowl. Add vegetable mixture, chicken, garlic yogurt sauce, and salsa and guacamole, if desired.


  • Recipe provided by

Nutrition Information

Per serving: 394 kcal cal., 20 g fat (6.5 g sat. fat), 86 mg sodium, 4 g fiber, 20 g pro., 133 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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