Healthy Chicken & Sweet Potato Quinoa Bowl with Tahini Dressing
A protein-packed, gluten-free quinoa bowl with roasted chicken, sweet potatoes, fresh veggies, and creamy tahini dressing.
Equipment
- Mixing bowls
- Baking sheet
- Medium pot
- Whisk
Ingredients
Chicken & Sweet Potatoes
- 2 medium chicken breasts diced
- 2 medium sweet potatoes peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- to taste salt and pepper
Quinoa
- 1 cup quinoa rinsed
- 2 cups water or low-sodium chicken broth
- pinch salt
Veggies & Garnish
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 0.5 small red onion thinly sliced
- to taste fresh parsley or cilantro chopped
- to taste sesame seeds for garnish
Tahini Dressing
- 0.25 cup tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp maple syrup or honey
- 1 clove garlic minced
- 2-3 tbsp water to thin
- to taste salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast 25–30 minutes.
- Toss diced chicken with olive oil, salt, pepper, and paprika. Roast 20–25 minutes until golden and cooked through.
- Cook quinoa in water or broth with a pinch of salt. Simmer covered 15 minutes, then fluff.
- Whisk tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Add water until pourable.
- Divide quinoa into bowls. Top with chicken, sweet potatoes, cherry tomatoes, avocado, and red onion.
- Drizzle with tahini dressing. Garnish with parsley and sesame seeds. Serve warm.
Notes
Perfect for meal prep and can be stored separately in airtight containers for up to 4 days.