Category Archives: weekend

Grand Junction

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We left Friday afternoon (after the Forensic pathology lecture, which was very interesting) for GJ.

It was a long drive and we got in late, Jack was wired up and wanted to play, but we eventually got him to sleep.

The girls stayed in Bethany’s dorm (she doesn’t have a roommate.)The next morning we dropped Jack at daycare and James and I had breakfast at a cafe while the girls slept in.

Main street.

We had lunch with the girls and Zack at Texas Roadhouse, then went to walk around the mall. We split up, the girls went back to the dorm and James and I went to Fruita to walk around. We managed to get there when everything on Main street was closed.

We took the scenic route back to the college.

We went to dinner at Pho, then walked around Barnes and Noble. The girls were going to see MacBeth, but it was sold out, so they ended up going to the movies while James and I went for a nightcap.

Sunday morning we had breakfast and walked around the college, said goodbye to Bethany and headed out.

We stopped at Rifle Falls SP because we were close to it.

There were caves, some big enough to walk in, behind the falls.

Stuff – Heart Echo/EKG/MRI/cardiologist appointment, school, Grace work, friend time, ballet, worship dance, TNO, EG Hammertime benefit drinks, Holi @ Fox theater, youth group event, Creativity club, hike, Pop tart party EG, Resurrection day!

Dinners – BBQ pork sandwiches, taco Tuesday, peanut coconut curry chicken (had to move it from last week), quinoa bowl, sweet potato and chorizo lasagna, grilling stuff.

Spring break

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Day 25 – take some time to write down your thoughts somewhere, a journal, a blog, a random piece of paper. What are you doing this week, what did you do last week, what made you happy or sad?

Monday Grace had to work, Hannah had dance and ballet and we made some art at Solid Grounds.

Jack might have had an ice cream cone.

Day 26 – Compliment someone today. We went by Fly’n B to check on the owls and Jack got muddy.

Jack also got to go to the dog park.

Day 27 – Spend some time today listening. If you are outside, close your eyes, what do you hear? If someone is talking to you, give them your full attention. Listen before you respond. We drove up to Ft. Collins today for some pizza, some ice cream and a hike. We are definitely going back to the ponds, the Poudre runs right next to it and there is shade and a beach.

Jack knows ice cream is coming.

Jack was a little tired after that…

Day 28 – it’s Thankful Thursday, what are you thankful for? We went sampling this morning, but our spot was blocked due to construction, so we sampled downstream.

Our snakes were sunning when we got home.

Later we went to the library for Creativity club and 2 other families showed up for a bit.

Day 29 – Laugh out loud today. That’s easy to do when you start off at the Denver Puppet Theater for the Brer Rabbit show.

We had lunch, then went to another co-op that was supposed to be a hike, but it turned into nature center play time and a short walk.

Day 30- find some time to volunteer. It snowed overnight, but not enough to stop us from going to church to help pack meals for Feed My Starving Children. Out table packed 18 boxes, as a church we packed over 100,000 meal kits that will feed over 250 kids for a year.

We put Jack in daycamp and drove to check out the newest Littleman spot – Constellation.

Day 31- be a good friend, (not just today.) After church we took Jack to an Art of Brunch. It’s where you walk around the art galleries looking at art and munching on the offerings of each gallery.

Slow week coming up – school, driving practice, work for Grace, ballet, worship dance, jazz at EG, NIA, making art, youth group, Colorado ballet, CU Boulder terrarium making, Springs walkabout, church, kite fest or fairy fest (depending on weather.)

Dinners – chipotle pork (didn’t make it last week), cheesy chicken and pasta, lasagna, chicken quesadillas, Irish shepherd’s pie, grilling stuff, Front Range BBQ?

Irish Shepherd’s Pie

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground beef
1/3 cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
1/8 teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 1/2 cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 1/2 pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
1/4 cup cream cheese
1/4 pound Irish cheese (such as Dubliner), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Preheat the oven to 375 degrees F.
Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground beef; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove beef mixture from heat and stir in peas and carrots until combined.
Spread beef mixture into the bottom of a 9×13-inch baking dish and set aside.
Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
Top the beef mixture in the baking dish with the mashed potatoes and spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

St. Patty’s weekend

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Day 16 – post a favorite Bible verse – Psalm 46:1-3 God is a safe place to hide, ready to help when we need him. We stand fearless at the cliff-edge of doom, courageous in seastorm and earthquake, Before the rush and roar of oceans, the tremors that shift mountains. Jacob-wrestling God fights for us, God-of-Angel-Armies protects us. Saturday James worked and I could have taken Jack to his first (and longest) St. Patrick’s day parade, but I didn’t. I just lazed at home. This is Jack playing hide and seek.

Day 17 – wear some green, eat some green, just don’t be green with envy.

After church we drove up to Ft. Collins to get some ice cream. LM’s was partying, there was a band, lots of dogs, the new flower shop opened, people were eating outside enjoying the sunshine, it was nice.

Birthday week – NIA, school, work, Bethany’s Spring break, hanging at SG, ballet, dance, poe-tea, DaVinci field trip, puppy day care, Spring break for the girls, procuring positively puckering pickled things at the Pike’s Peak Pickle shack, driving practice, hike, Kindness Krewe (making pet shelter blankets), birthday brunch and tunes with LAPOMPE at my house, birthday dinner, church.

Dinners this week – BBQ stuffed potato bar, Moroccan chicken thighs, pork and pineapple stir fry, turkey/chorizo meatballs over angel hair, shrimp and sausage gumbo, birthday dinner – I’m leaning towards Ethiopian, but I’ll take suggestions (just kidding, I won’t take any suggestions.)

Moroccan Chicken Thighs

8 bone-in chicken thighs
kosher salt and ground black pepper to taste
1 1/2 cups chicken broth
3 tablespoons paprika
3 tablespoons ground cumin
3 teaspoons minced fresh ginger root
3 teaspoons ground turmeric
2 teaspoons ground cinnamon
1 lemon, zested and juiced
olive oil, or to taste
1 tablespoon canola oil, or to taste
1/2 white onion, chopped
1 cup pimento-stuffed green olives
2 tablespoons chopped fresh parsley

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
Add olives to the skillet. Pour lemon juice over the thighs and garnish the whole dish with parsley.

Weekend

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Pay no attention to that face, he loved the ride to go get coffee while Grace was taking the SAT.

He was happier later.

Day 9 – go on a date with your spouse. James and I took Jack to Petsmart (so the girls wouldn’t have to watch him again) and we went to Englewood Grand to support them on their 3rd anniversary party. I can’t believe they’ve been around for 3 years now, it’s crazy.

Sunday we went to church –  Jesus is not safe, He’s not base, you don’t get to come to Him and say “It’s all good now, I’m free from worry, hardship and rough paths.” Why? Because when there are storms, your faith deepens. We don’t question when God shows up quickly, no one ever complains about a miracle. But, when we see God as slow, when we pray the same prayer, when we don’t feel like He’s there fast enough with an answer – we wonder, is God good, does He care? Having Jesus in the boat doesn’t mean the storm won’t rage, but it does mean that He will be there with you and in His time the storms in life will abate because He is greater. He is the anchor to hold because Jesus > any storm.

Image may contain: drawing

Day 10 – listen to some good music, like LAPOMPE. 

James grilled for lunch and I started on the mole sauce for dinner. The girls went to the mall, we took a nap, before we knew it it was time to watch Buddy vs. Duff.

Dinners – turkey/chorizo patties with sweet potato masala, pan fried chicken with basil couscous and artichoke salad, pork roast with stuffed potatoes, chicken mole tacos, TNO (TV dinners), Italian sausage with black bean quinoa, leftovers.

Peanut Butter and Pumpkin Dog Treats

2 1/2 cups whole wheat flour
2 eggs
1/2 cup canned pumpkin
2 tablespoons peanut butter
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).
Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
Bake in preheated oven until hard, about 40 minutes.

The week -school, Dior exhibit, night driving practice, Jack’s b-day party, DMNS DaVinci field trip, youth group, Pi day, swimming, HS skate, TNO, Bethany home on break, church.

 

I had big plans

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for the weekend. But, the weatherman predicted snow. And it was snowing – in the mountains. I ditched Ski-joring in Leadville and actually it’s probably a good thing we did (in hindsight) because somewhere on I-70 between Frisco and Copper Mt. there was a natural avalanche that covered drivers on I-70. No one was hurt, but the videos from dash cams are pretty scary. We did eventually get some snow, Jack was happy.

We went to the pet store and tried to go to a new ice cream place, but they were closed (due to the – at that point – nonexistent snow.) We went to Sonic instead. Jack heard the word ‘ice cream’ and ran out the door and jumped into the car, so we had to get him a scoop. My birthday month thing to do on Saturday was take a nap. I’m tired every day about 2pm, but I hardly ever get to take a nap during that time. So, that was nice. You can see Jack zooming through the amazingly little amount of snow here.

Sunday we all went to church, a feat, usually someone is home watching Jack.

Mark 2:13-14 Then Jesus went again to walk alongside the lake. Again a crowd came to him, and he taught them. Strolling along, he saw Levi, son of Alphaeus, at his work collecting taxes. Jesus said, “Come along with me.” He came.15-16 Later Jesus and his disciples were at home having supper with a collection of disreputable guests. Unlikely as it seems, more than a few of them had become followers. The religion scholars and Pharisees saw him keeping this kind of company and lit into his disciples: “What kind of example is this, acting cozy with the riffraff?” 17 Jesus, overhearing, shot back, “Who needs a doctor: the healthy or the sick? I’m here inviting the sin-sick, not the spiritually-fit.”

Are you following a stereotype of Jesus or the real deal? Though it’s your choice, your decision, Jesus doesn’t just sit around waiting on you; He stands ready. Jesus is for: those that feel unworthy of God’s love, for those that don’t believe they need God’s help and for those who want to follow Him.

Today’s birthday month thing – read a book.

Jack scanned the yard for squirrels while I read.

Then he fell asleep.

Later we put Jack in daycare and roamed the mall for a bit, the girls shopped for birthday presents for me (and I assume Jack), James and I went out for drinks and small bites and we went grocery shopping.

We have a really fun week planned, Grace is taking the SAT on Saturday, so that’s part of the reason why.

‘Sup – NIA, school, hanging at Solid Grounds, ballet, dance, driving practice, doc for Hannah, blood draw for me, Cafe 180, MOA Natura Obscura, Fat Tuesday jazz, food and drinks at Englewood Grand, butterfly pavilion, youth group, Zoe Ma Ma’s, Media lab, suncatchers, botanical drawing at CU, hike, Lumber Baron dinner, SAT for Grace, FDGD in Ned, put clocks forward, church.

Dinners this week – (today) leftovers, Greek chicken pitas with garbanzo beans, TV dinners (Mardi Gras date night), beef hominy skillet, Tamale Thursday at Adelitas, Pizza (Lumber Baron date night), Korean BBQ with Asian slaw, beef mole over rice.

Hominy Skillet (I’m cutting this in half except for the hominy)

2 pounds lean ground beef
2 green bell peppers, chopped
1 (29 ounce) can hominy, drained
2 (14.5 ounce) cans chopped tomatoes, undrained
2 cups medium salsa
2 teaspoons salt, or to taste
1 teaspoon ground cumin
1/4 teaspoon ground black pepper

Cook and stir beef and green bell peppers in a large skillet over medium heat until beef is well browned and reduced to small pieces, about 10 minutes. Drain excess grease.
Stir hominy, tomatoes, salsa, salt, cumin, and pepper into the skillet. Reduce heat to medium-low and simmer hominy mixture until flavors combine, 10 to 15 minutes.

Mole Sauce

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
1/2 head garlic, peeled and sliced
1/3 cup chopped peanuts (I’m using cashews)
1/4 cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt
1 tsp sesame seeds

Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
Toast tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
Allow the chiles and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
Serve over meat, sprinkle with sesame seeds.

Week in review

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Last week –

Monday Hannah and I went to NIA, we did school, Grace worked and I took Hannah to dance. Grace and I sat at Solid Grounds and made some art. Joel was busy making a gun, painting it, filing it, going to get parts, going to the gun range, etc. That took up a lot of his leave time.

Tuesday was Poe-tea and we actually had 2 other kids show up. When they heard March was sushi and Japanese themed food, they were like – I’m there! Yes, we bribe with food and it works.

The poet was e. e. cummings and we found out some interesting things about him. Cummings was a pacifist who (before being drafted) worked in France on an ambulance line – he and a friend used to send letters home trying to outwit the French censors. He wrote a poem a day from age 8-22, a feat for sure. He favored dynamic use of language over grammar and punctuation and saw poems as visual objects on a page, not just words. We listened to this poem, read by the author, which was interesting. It was slower than I would have thought and (the parentheses) make it hard to figure out where to pause or stop or start. I wondered if he was hiding things like he did in his letters back home during the war, take out the parenthese and find his deepest secret, but read only the parenthese and it’s like an echo. Our poetry to write was shape poems.

[i carry your heart with me(i carry it in]
By e. e. cummings

i carry your heart with me(i carry it in
my heart)i am never without it(anywhere
i go you go,my dear;and whatever is done
by only me is your doing,my darling)
i fear
no fate(for you are my fate,my sweet)i want
no world(for beautiful you are my world,my true)
and it’s you are whatever a moon has always meant
and whatever a sun will always sing is you

here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than soul can hope or mind can hide)
and this is the wonder that’s keeping the stars apart

i carry your heart(i carry it in my heart)

Our poem to make for the day was shape poems, I didn’t get a picture of the other kids stuff, but it was good.

Wednesday was park day, no one showed up, so we walked Jack around and let him play with some other dogs for a bit.

Jack was tired.

Thursday was my wood art co-op. It was just using sharpies to draw on some wood pieces from Home Depot, they turned out really well. I added magnets to some of them so they could hang on the fridge.

Friday we went to the Parker library for Creativity club. Joel joined us and drew for a bit before heading to the post office and to hang with a friend.

It started snowing in the evening and it really stacked up. We had about 7 inches or so, enough to make Jack able to walk around and lick the snow without having to put his head down. We ended the night with Joel cleaning his guns and packing up and watching an old Sherlock Holmes.

Saturday we got out early to the airport to drop Joel, the roads were very clear for having some much snow the previous night. There were 68 car crashes on Friday evening, we saw a few left over cars this morning, but when it snows if you can wait for the plows – it makes a big difference.

Once the girls woke up and were ready we headed downtown to the Ice climbing fest. Jack loved the slingshot balls, every time someone missed and a ball bounced back he was running like crazy to get it. We also did an ice maze, tree throwing, arm wrestling and looked in the tiny house and at the climbers. They weren’t climbing the ice while we were there, just the plywood and cubes, trying to get a fast time. It would have been interesting to see the vertical ice climb, but my toes were frozen – so we didn’t stay any longer.

Sunday we went to church, went to see Ralph Breaks the Internet (cute movie), put together Grace’s vanity and went to Olive Garden for dinner.

My week – NIA, school, hanging at Solid Grounds, ballet/dance, jazz guitar date night, TDO (Fika in Parker), river samples, youth group, Teen science cafe (botanist), board game co-op, TDO (calligraphy at Smiley library), missions banquet at church, weekend….Leadville ski-joring? Dairy block Mardi Gras parade? so many good options…

Dinners this week -Olive Garden, make your own pizza, ravioli with goat cheese/beet salad, crockpot chicken and dumplings, braciole over egg noodles, church missions banquet, BBQ pulled pork sandwiches with corn on cob, grilling stuff. For some reason we have a very Italian menu this week….

Beef Braciole

(Note you can stuff it with whatever you want, so I’m ditching the prosciutto and adding spinach, pine nuts and golden raisins)
6 thin slices boneless top round (about 2 pounds)
12 cloves garlic
1/2 cup finely chopped Italian (flat-leaf) parsley, plus more for garnish
1 cup shredded Parmesan or Romano cheese, plus more for serving if desired
2 tablespoons seasoned dry breadcrumbs
salt and freshly ground black pepper, to taste
12 thin slices prosciutto
2 tablespoons olive oil
2 cups dry red wine
2 cup beef broth
1 can (28-ounce) crushed tomatoes
1 tablespoon dried Italian seasoning
2 heaping tablespoons all-purpose flour

Cut top round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.

Mince 4 cloves of garlic; slice the remaining 8 cloves.
Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the filling then sprinkle filling evenly over all beef slices.

Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.

Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.

Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.

Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high.

To thicken (if needed) place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.

 

Owls, TNO, Weekend

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The owls are back at the park. Can’t wait to see the babies.

I went to TNO on Friday (Pho) and had one friend meet me there who is neither a homeschooler nor a Mom, but we had fun. Hannah made me some friends to take with me, just in case no one showed up, sad, but there it is.

Jack got some pics at Red rocks.

Saturday we drove to the Springs to check out Pub Dog, an indoor and outdoor restaurant where you can have your dog with you. They served their food in dog bowls which I thought was cute.

Then we went by the Ice Cream Lab, I had a French toast taco, probably should have shared it.

Jack was out on the way home.

And playful at home.

Sunday we had brunch at Pappadeux and then took Jack by the dog park.

He wanted to go to Zoey’s, but they were closed.

I cleaned up some more, kind of Marie Kondo style, purging and finding homes for things that aren’t used all of the time or just don’t spark joy. I listened to a podcast of 2 women who read a self-help book and then live it for 2 weeks, they were not a fan of week 2 living the Kondo life. I agree, it’s stupid to put everything away, I use pots and pans 2-3 times a day, I don’t want to have to drag them out every single time I use them. But, things like blenders and espresso machines that don’t get used every day – those can reside in a cabinet.

What I’m up to this week – NIA, school, driving practice, Grace at work, Hannah at dance/ballet, hanging at Solid Grounds, teen poe-tea, LAPOMPE at Union station, park day, youth group, wood art co-op, creativity club (Parker), Arvada Winterfest (maybe), church

Dinners this week – baked potato bar, tacos, pot roast, chicken and eggplant parmesan, chicken and sweet potato buddha bowl, grilled cheese and soup.

Buddha Bowl

3 cups chicken broth
1 1/2 cups quinoa
1 large sweet potato, diced
1 large red onion, diced
1/4 cup olive oil, divided
kosher salt to taste
freshly ground black pepper to taste
3 cloves garlic, minced, divided
1 tablespoon minced fresh ginger root
1 pound skinless, boneless chicken breast halves
1/4 cup lime juice
2 tablespoons smooth almond butter
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
2 cups baby spinach
1 avocado – peeled, pitted, and thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon toasted sesame seeds

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
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. Cut chicken into 1-inch pieces.
Whisk 1 garlic clove, lime juice, almond 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 and drizzle dressing over each bowl.