Chicken & Sweet Potato Quinoa Bowl
Description
This Chicken & Sweet Potato Quinoa Bowl is a wholesome, balanced meal packed with lean protein, fiber-rich grains, and roasted vegetables. Juicy seasoned chicken pairs perfectly with caramelized sweet potatoes, fluffy quinoa, and fresh toppings—all finished with a delicious dressing. It’s ideal for meal prep, healthy lunches, or satisfying dinners.
Time Required
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Bowl:
2 boneless, skinless chicken breasts
2 medium sweet potatoes (peeled and cubed)
1 cup quinoa (uncooked)
2 cups water or chicken broth
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cumin
Salt and black pepper to taste
Optional Toppings:
Avocado slices
Cherry tomatoes (halved)
Cucumber slices
Baby spinach or arugula
Feta cheese or goat cheese
Fresh parsley or cilantro
For the Dressing (Lemon Garlic Sauce):
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey
1 clove garlic (minced)
Salt and pepper to taste
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
In a saucepan, combine quinoa and water/broth.
Bring to a boil, then reduce heat and simmer for 12–15 minutes.
Fluff with a fork and set aside.
2. Roast the Sweet Potatoes
Preheat oven to 200°C (400°F).
Toss sweet potato cubes with olive oil, salt, pepper, and a pinch of paprika.
Spread on a baking sheet.
Roast for 20–25 minutes until tender and slightly crispy.
3. Cook the Chicken
Season chicken with paprika, garlic powder, cumin, salt, and pepper.
Heat a pan over medium heat with a little oil.
Cook chicken for 6–7 minutes per side until fully cooked.
Let rest, then slice into strips.
4. Prepare the Dressing
In a small bowl, whisk olive oil, lemon juice, honey, garlic, salt, and pepper.
Adjust seasoning to taste.
5. Assemble the Bowl
Add quinoa as the base.
Top with sliced chicken and roasted sweet potatoes.
Add your favorite toppings (avocado, greens, etc.).
Drizzle with dressing and garnish with herbs.
Tips for Best Results
Marinate chicken for 30 minutes for extra flavor.
Add chickpeas or black beans for extra protein.
Use leftover grilled chicken for quicker prep.
Try a spicy yogurt or tahini dressing for variation.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store components separately in the fridge for up to 4 days and assemble when ready.
Can I make it vegetarian?
Absolutely—replace chicken with roasted chickpeas, tofu, or grilled halloumi.
Is quinoa necessary?
You can substitute with brown rice, couscous, or even cauliflower rice for a low-carb option.
Nutritional Information (Per Serving – Approx.)
Calories: 450–550 kcal
Protein: 30–35g
Carbohydrates: 45–55g
Fat: 15–20g
Fiber: 6–8g