Chicken Sweet Potato Quinoa Bowl Recipe

This easy Quinoa Bowl features sweet potatoes, arugula, diced apple, feta, roasted pecans then topped with honey dijon vinaigrette for an amazing, healthy meal.

At first glance, this may sound like a strange combination. But please trust me when I tell you that this quinoa bowl is a culinary explosion of flavors in your mouth!

For extra protein, I added diced chicken too. You can swap that out for chickpeas to keep it a vegan option.  This Garlic Shrimp and Quinoa is another amazing, healthy bowl to try.

Another bonus is that you can have all these ingredients prepped and ready to go in advance. I pretty much always have chicken (or turkey) and sweet potatoes (or butternut squash) in the refrigerator daily. I make a big batch of quinoa that lasts several days. So just having the other ingredients handy and mixing up the dressing is all you have to do.

There are many substitutions you can do in these quinoa bowls. Goat cheese for the feta, almonds for the pecans, spinach for the arugula, butternut squash for the sweet potatoes.

Quinoa Bowl Ingredients

Arugula (or Baby Spinach)
Red Quinoa
Sweet Potato Chunks (or butternut squash)
Shredded Carrots
Chicken (or chickpeas), optional
Apple slices (or diced)
Feta Cheese
Pecan Pieces

For the vinaigrette
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard
2 Tablespoons Honey
4 Tablespoons Olive oil
4 Tablespoons water

How to Make This Quinoa Bowl Recipe

Prepare quinoa per package directions. (I usually cook 1 cup of dry quinoa and use for several meals.

Bake sweet potatoes or butternut squash for 60 minutes on 425 degrees F.  For quicker option, dice into 1 inch pieces and bake on greased baking sheet for 15-20 minutes.

Assemble power bowl with all other ingredients.

Top with vinaigrette.

ENJOY!!

Try these other healthy quinoa recipes as well:

Southwest Quinoa-Salad

Spinach Mushroom Quinoa

Quinoa Tabouli Salad

Healthy Quinoa Cakes

Curried Quinoa

Quinoa Bowl Recipe

This Quinoa Bowl is made sweet potatoes, tasty arugula, diced apple, red quinoa, feta, roasted pecans topped with honey dijon vinaigrette.

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 1

Calories: 510kcal

Author: Sherri Hagymas

Ingredients

• ▢ Arugula or Baby Spinach
• ▢ Red Quinoa
• ▢ Sweet Potato Chunks or butternut squash
• ▢ Shredded Carrots
• ▢ Chicken or chickpeas, optional
• ▢ Apple slices or diced
• ▢ Feta Cheese
• ▢ Pecan Pieces

Honey Dijon vinaigrette

• ▢ 4 Tablespoons Apple Cider Vinegar
• ▢ 2 Tablespoons Dijon Mustard
• ▢ 2 Tablespoons Honey
• ▢ 4 Tablespoons Olive oil
• ▢ 4 Tablespoons water

Instructions

• Prepare quinoa per package directions. (I usually cook 1 cup of dry quinoa and use for several meals.
• Bake sweet potatoes or butternut squash for 60 minutes on 425 degrees F. For quicker option, dice into 1 inch pieces and bake on greased baking sheet for 15-20 minutes.
• Assemble power bowl with all ingredients
• Top with vinaigrette.
• ENJOY!!

Nutrition

Calories: 510kcal | Carbohydrates: 13g | Protein: 17g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 505mg | Potassium: 189mg | Fiber: 1g | Sugar: 10g | Vitamin A: 225IU | Vitamin C: 0.9mg | Calcium: 182mg | Iron: 1.2mg

Nutritional Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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