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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Baking sheet
  • Medium pot
  • Whisk

Method
 

  1. 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.
  2. Toss diced chicken with olive oil, salt, pepper, and paprika. Roast 20–25 minutes until golden and cooked through.
  3. Cook quinoa in water or broth with a pinch of salt. Simmer covered 15 minutes, then fluff.
  4. Whisk tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Add water until pourable.
  5. Divide quinoa into bowls. Top with chicken, sweet potatoes, cherry tomatoes, avocado, and red onion.
  6. 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.