Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low
cover
and simmer until quinoa is tender and broth is absorbed
15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
Bake in the preheated oven until sweet potatoes are tender
20 to 25 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant
about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear
about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
Whisk 1 garlic clove
lime juice
peanut butter
soy sauce
and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
Divide quinoa among bowls; top with chicken
sweet potato mixture
spinach
and avocado. Sprinkle cilantro and sesame seeds over the top
