Rinse 1 cup of quinoa under cold water. In a medium pot, bring 2 cups of water or coconut milk to a boil. Add quinoa, lower heat, and simmer for 15-20 minutes until fluffy. Remove from heat and steam covered for 5 minutes.

Prepare the kale, red pepper, and red cabbage. Shred the carrots and pineapple. Shred or slice the chicken as needed.

Massage kale in a bowl with a drizzle of olive oil and lemon juice for 1-2 minutes until tender.

Assemble bowls with quinoa as the base. Layer with massaged kale, bean sprouts, carrots, pineapple, and red pepper. Top with shredded chicken.

Drizzle sweet chili dressing over the bowls to enhance flavor.

Garnish with toasted sesame seeds, green onions, and cilantro. Serve immediately or store in the fridge.