Harvest Sweet Potato and Quinoa Bowls with Chicken

Looking for the perfect protein-packed bowl of goodness to keep you powered through the day? This harvest grain bowl will do just that!

In fact, it's loaded with quinoa, chicken, sweet potatoes, beans, greens, feta, and Refrigerator Pickled Onions and then topped off with an easy cilantro-lime vinaigrette. Pro Tip: My 5-ingredient basil vinaigrette is also so yummy. It's guaranteed to satisfy whatever craving you have at the moment.

I love to prep the ingredients for this healthy chicken grain bowl ahead of time, especially for busy weekdays. And, the best thing about this recipe is that it is customizable. Add or take away whatever you'd like to make it your own.

Keep a jar of my red onion pickles in the fridge to have on hand to add to this dish as well to top sandwiches or tacos (like my Beef Barbacoa Tacos). In fact, go ahead and make a double-batch of the cilantro-lime vinaigrette as well. It's awesome to have on-hand.

Finally, if you're a fan of bowl recipes, then you'll love my Mediterranean Bowls recipe. And, my friend from culinary school, Nicki Sizemore, has an awesome book called Build-A-Bowl. It's chockfull of all-in-one dinners, and I highly recommend snagging a copy.

Ingredients

First, gather all of your ingredients to make this recipe. Don't be intimidated by the lengthy ingredients list. When I made this sweet potato bowl recipe, I was cleaning out the fridge and using what I had in the pantry.

• sweet potatoes
• quinoa
• mixed greens
• dark red kidney beans
• ground cumin
• ground coriander
• olive oil
• cooked chicken breast
• crumbled feta cheese
• Refrigerator Pickled Onions
• fresh cilantro
• garlic cloves
• honey
• lime zest
• fresh lime juice
• extra-virgin olive oil
• kosher salt and freshly ground pepper

(See recipe card for quantities.)

Instructions

Here's how to make this harvest grain bowl, step by step:

First, season and bake the sweet potatoes.

Then, toast, cook, and fluff the quinoa.

Next, season and cook the beans.

Finally, make the vinaigrette and assemble the grain bowls.

Substitutions

Here are some easy ingredient substitutions for this harvest grain bowl to fit within any diet:

• Greens - Instead of spring mix, you can use baby spinach, chopped romaine, baby kale, or arugula.
• Quinoa - I love quinoa because it's a plant-based protein and is an easy way to add even more nutrition to a healthy lunch. For this recipe I used tricolor quinoa because it's what I had in my pantry. Feel free to use red quinoa or white quinoa instead. Or, use any whole grains that you love. Brown rice and farro are delicious. Want a grain-free version? Cauliflower rice works too!
• Cheese - Use crumbled goat cheese or queso fresca instead of the feta. Or, for a dairy-free version, use a nut-based cheese.
• Beans - Out of kidney beans? Black beans, white beans, or a can of chickpeas (garbanzo beans) are a great substitutes!
• Cilantro - Not a fan of cilantro? Feel free to use other fresh herbs instead. Basil, oregano, and parsley will be delicious!
• Honey - Maple syrup and agave nectar are good swaps for the honey.
• Lime - Oops! Don't have a lime? Lemon juice and lemon zest will work in the vinaigrette too.

Variations

The options are endless for this quinoa bowl recipe. Try these twists to change it up.

• Spicy - Add a pinch of red pepper flakes or chipotle chile powder to the vinaigrette to add a kick of heat.
• Vegetarian - Turn these into meatless meal buddha bowls. Omit the chicken and add toasted pumpkin seeds or seared tofu.
• Leftover Magic - Add any leftover roasted vegetables (Brussels sprouts are great), grilled shrimp, or steak in place of the chicken.
• Crunch-tastic - Sprinkle with toasted pecans, sunflower seeds, or almonds to add a little crunch.

Equipment

Here's what you'll need to make these sweet potato power bowls:

• vegetable peeler
• strainer
• rimmed baking sheet
• small saucepans
• chef's knife
• measuring spoons
• microplane zester
• small bowl
• whisk

Storage

Store leftovers in an airtight container for up to 3 days. For the best results, store the dressing ingredients and the rest of the grain bowl ingredients separately.

This recipes doesn't freeze well.

Meal Prepping Tip: This is one of my favorite recipes to meal prep for busy weeknights or quick lunches. Use a large Mason jar or glass storage container. Pour some of the vinaigrette in the bottom of the jar. Layer the remaining ingredients over the vinaigrette, ending with the mixed greens. Seal or cover the container. When you're ready to eat, give the jar or container a shake.

Frequently asked questions

If you've never made a grain bowl before, you may have some of the same of these frequently asked questions:

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Don't forget to keep these food safety tips in mind when making this harvest grain bowl recipe:

• If cooking the chicken from scratch, cook to a minimum temperature of 165°F
• Do not use the same utensils on cooked food, that previously touched raw meat
• Don't forget to wash your hands after touching raw meat
• Cover and refrigerate any leftovers--don't let them hang out at room temperature for too long
• Keep an eye on the sweet potatoes as they bake; every oven is different
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.