High-Carb: Chicken & Sweet Potato Bowl
Hearty roasted sweet potato cubes paired with juicy seasoned chicken breast, all served over a bed of fluffy quinoa. A colorful, nourishing bowl that delivers clean energy and satisfying protein, perfect for post-workout recovery or a busy weeknight dinner.
For 4 servings
- prep · ~10 min
Preheat oven and prepare ingredients.
1.Preheat oven to 400°F (200°C).2.Wash and peel sweet potatoes. Cut into 1-inch cubes.3.Cut chicken breast into bite-sized cubes.4.Rinse quinoa under cold water and drain. - mix · ~5 min
Season the sweet potatoes.
1.In a large bowl, toss sweet potato cubes with 1.5 tbsp olive oil, half the minced garlic, 0.5 tsp smoked paprika, 0.5 tsp cumin, half the salt, and a pinch of black pepper.2.Spread in a single layer on a baking sheet.TIPLeave space between cubes so they roast instead of steam. - roast · ~30 min
Roast the sweet potatoes.
Roast sweet potatoes for 25-30 minutes, flipping halfway through, until fork-tender and edges are caramelized.
- boil · ~20 min
Cook the quinoa.
1.Bring 2 cups of water to a boil in a saucepan.2.Add rinsed quinoa and a pinch of salt.3.Reduce heat to low, cover, and simmer 15 minutes until water is absorbed.4.Remove from heat and let rest covered for 5 minutes. Fluff with a fork.TIPDon't lift the lid while simmering — it releases essential steam. - mix · ~5 min
Season the chicken.
In the second bowl, toss chicken cubes with remaining 1.5 tbsp olive oil, remaining garlic, 0.5 tsp smoked paprika, 0.5 tsp cumin, a pinch of red chili powder, remaining salt, and black pepper. Let marinate while sweet potatoes roast.
- bake · ~15 min
Bake the chicken.
Spread seasoned chicken on a separate baking sheet or clear a side of the existing sheet. Bake for 12-15 minutes at 400°F until internal temperature reaches 165°F and chicken is cooked through.
TIPUse an instant-read thermometer to avoid overcooking. - assemble · ~3 min
Assemble the bowls.
1.Divide quinoa evenly among 4 bowls.2.Top with roasted sweet potatoes and baked chicken.3.Drizzle fresh lemon juice over the top.4.Garnish with chopped cilantro. - serve
Serve immediately while warm.
TIPAdd a dollop of plain yogurt for extra creaminess if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut sweet potatoes into uniform 1-inch cubes to ensure even roasting.
- 2Flip sweet potatoes halfway through roasting for even caramelization.
- 3Let quinoa rest covered for 5 minutes after cooking, then fluff with a fork.
- 4Use an instant-read thermometer to check chicken reaches 165°F (74°C).
- 5Marinate chicken while sweet potatoes roast to save time and deepen flavor.
- 6For meal prep, store components separately and assemble just before eating.
Adapt it for your goals.
Vegetarian
Replace chicken with roasted chickpeas or firm tofu, seasoned with the same spice blend, for a plant-based protein option.
low carbLow-carb
Swap quinoa for riced cauliflower or a bed of mixed greens to reduce carbohydrates while keeping the bowl hearty.
spicySpicy
Double the red chili powder or add a diced jalapeño to the chicken marinade for an extra kick of heat.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
High-Quality Lean Protein
Chicken breast provides a low-fat source of complete protein, essential for muscle repair and satiety.
Good Source of Fiber
Quinoa and sweet potatoes both contribute dietary fiber, supporting digestive health and steady energy levels.
Frequently asked questions
Yes, cook and store the chicken, sweet potatoes, and quinoa separately in airtight containers. Reheat and assemble just before serving to keep textures fresh.
