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Roasted Sweet Potato Chicken & Quinoa Bowl

A wholesome harvest bowl featuring seasoned grilled chicken, caramelized sweet potatoes, and fluffy quinoa, finished with a creamy maple tahini dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: American, Healthy
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Base & Veggies
  • 1 cup tricolor quinoa rinsed
  • 2 cups vegetable broth
  • 2 large sweet potatoes cubed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
Chicken
  • 2 chicken breasts boneless skinless
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp avocado oil for searing
Dressing
  • 0.33 cup tahini paste
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2-4 tbsp water ice cold

Equipment

  • Baking sheet
  • Saucepan
  • Skillet or Frying Pan
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with olive oil, paprika, salt, and pepper. Roast for 25-30 minutes until tender.
  3. Combine quinoa and broth in a saucepan. Boil, then simmer covered for 15 minutes. Let sit for 5 minutes then fluff.
  4. Season chicken breasts with garlic powder, onion powder, salt, and pepper.
  5. Sear chicken in a hot skillet with oil for 5-7 minutes per side until fully cooked (165°F). Rest before slicing.
  6. Whisk tahini, maple syrup, lemon juice, and garlic. Add cold water slowly until creamy.
  7. Assemble bowls with quinoa, roasted potatoes, and sliced chicken. Drizzle with dressing and garnish with thyme.

Notes

Store dressing separately if meal prepping. Keeps well in the fridge for 4 days.