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- 2 boneless, skinless chicken breasts - 2 medium sweet potatoes, peeled and diced - 1 cup cooked quinoa - 1 cup fresh baby spinach - 1 ripe avocado, sliced - 1 red bell pepper, chopped - 1 tablespoon olive oil (divided) - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 2 tablespoons tahini - 1 tablespoon fresh lemon juice - 1 tablespoon honey or maple syrup - Sesame seeds for garnish The main ingredients in this power bowl are simple yet full of flavor. The grilled chicken adds lean protein, while sweet potatoes give you natural sweetness and nutrients. Quinoa serves as a hearty base that packs a punch of protein and fiber. For freshness and crunch, I choose spinach and avocado. The red bell pepper adds a pop of color and vitamins. Seasoning is key, so I use smoked paprika and garlic powder for depth. The tahini dressing brings creamy richness, balanced with lemon juice and a touch of sweetness from honey or maple syrup. Finally, sesame seeds sprinkle on top, adding texture and a nutty flavor. This mix of ingredients makes a delicious and nourishing meal. {{ingredient_image_2}} Marinating Chicken Rub the chicken with olive oil. Add salt and black pepper. This will help bring out the flavor. Let it marinate while you prepare the sweet potatoes. Roasting Sweet Potatoes Peel and dice the sweet potatoes into small cubes. Mix them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until they are well coated. Spread the sweet potatoes on a baking sheet. Roast at 400°F (200°C) for about 20-25 minutes. Stir them halfway through cooking for even roasting. Grilling Chicken Preheat your grill to medium-high heat. Place the marinated chicken on the grill. Cook for about 6-7 minutes on each side. Check the internal temperature. It must reach 165°F (75°C). When done, take the chicken off the grill and let it rest for a few minutes before slicing. Making Tahini Dressing In a small bowl, whisk together tahini, fresh lemon juice, and honey. Add a bit of water for a smoother texture. Taste it and adjust with salt or lemon as needed. Layering Ingredients Start with cooked quinoa as the base. Add roasted sweet potatoes on top. Follow with fresh spinach, sliced grilled chicken, chopped red bell pepper, and fresh avocado. Presentation Tips Drizzle tahini dressing over the top. Finish with a sprinkle of sesame seeds for some crunch. Arrange the colors nicely to make it look appealing. Ensuring Juicy Chicken To keep your chicken juicy, start by marinating it. Use olive oil, salt, and pepper. Let it sit for at least 15 minutes. Grill the chicken on medium-high heat. Cook for 6-7 minutes on each side. Always check the internal temperature. It should reach 165°F (75°C). Let it rest before slicing. This step locks in the juices. Perfectly Roasted Sweet Potatoes Cut sweet potatoes into 1-inch cubes. This size helps them cook evenly. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes. Stir halfway to prevent sticking. They should be fork-tender and caramelized. Bowl Combinations Start your power bowl with a base of quinoa. Add roasted sweet potatoes, baby spinach, and sliced grilled chicken. For color, include chopped red bell pepper and avocado slices. This mix makes a tasty and colorful dish. Flavor Enhancements Drizzle tahini dressing over the bowl. This adds creaminess and a nutty taste. Sprinkle sesame seeds on top for crunch. You can also add lemon zest for a fresh kick or a dash of hot sauce for heat. Making It Vegan To make this power bowl vegan, swap chicken for tofu or chickpeas. Use maple syrup instead of honey in the dressing. This way, you still get a hearty meal without animal products. Gluten-Free Options This recipe is already gluten-free if you use quinoa. Always check labels on packaged foods. Some dressings may contain gluten. Alternatively, substitute quinoa with brown rice or millet for a different base. Pro Tips Marinate for Extra Flavor: For a more flavorful chicken, consider marinating the chicken breasts in olive oil, lemon juice, and spices for at least 30 minutes before grilling. Perfectly Roasted Sweet Potatoes: To achieve maximum caramelization, ensure the sweet potatoes are spread out in a single layer on the baking sheet, avoiding overcrowding. Customize Your Bowl: Feel free to add other vegetables like roasted broccoli or cherry tomatoes, or switch out quinoa for brown rice or farro for added texture. Adjust Tahini Dressing: If the tahini dressing is too thick, add more water gradually until you reach your desired consistency. A little extra lemon juice can also enhance the flavor. {{image_4}} You can switch out chicken for tofu or tempeh. Both options give you a tasty vegan meal. Simply cube the tofu or tempeh and marinate it with olive oil and spices. Grill or sauté until golden. Beans or lentils are also great choices. They add protein and fiber. You can use black beans, chickpeas, or any beans you love. Just heat them up and mix them in with the other ingredients. Try using seasonal veggies to mix things up. Zucchini, carrots, or squash can add new flavors. Just roast or grill them the same way as sweet potatoes for a tasty twist. If you want leafy greens, go for kale or arugula. They add a nice crunch and flavor. Just remember to massage kale with a bit of olive oil to make it tender. You can change the tahini dressing for other dressings. A lemon vinaigrette or yogurt-based dressing works well. They bring a fresh taste to the power bowl. For a spicy kick, add hot sauce or chili flakes. This adds heat and depth to the dish. Adjust the amount based on your spice level! - Storing Leftovers: Once you finish your meal, let the power bowl cool. Place leftovers in an airtight container. This helps keep the food fresh. You can store it in the fridge for up to three days. - Best Containers: Use glass or BPA-free plastic containers. These are great for keeping flavors and nutrients intact. They also stack well, saving space in your fridge. - How to Freeze Components: For freezing, separate the ingredients. Freeze the grilled chicken and sweet potatoes in single layers. Keep the quinoa and veggies in separate bags. This way, they won't clump together. - Thawing Instructions: To thaw, move the items to the fridge a day before use. For faster thawing, you can use the microwave on low heat. Make sure to check every few minutes to prevent cooking. - Best Methods: The best way to reheat is in the oven or on the stove. This helps maintain the texture of the chicken and sweet potatoes. Microwaving is quick but can make them soggy. - Tips for Maintaining Texture: When reheating, add a splash of water or broth. Cover with a lid or foil to keep moisture in. This will help keep everything juicy and delicious. Yes, you can use sweet potato fries. They add a nice crunch. However, keep in mind that fries may cook differently. You may need to adjust the cooking time. - Healthier Alternatives: - Look for baked sweet potato fries for a lighter option. - You can also air-fry them for less oil and crispiness. This power bowl stays fresh for about three to four days in the fridge. Make sure to store it in an airtight container. - Storage Duration: - If you separate the components, they might last longer. - Cooked chicken and roasted sweet potatoes freeze well too. Absolutely! Meal prepping this power bowl saves time. You can cook the chicken and sweet potatoes in advance. - Tips for Prepping Ahead: - Store each ingredient separately to keep them fresh. - Assemble the bowls just before serving for the best taste. This blog post covered how to create a tasty power bowl with grilled chicken, sweet potatoes, and quinoa. You learned to prepare and cook each ingredient, layer them for great presentation, and use tips for juicy chicken and roasted sweet potatoes. We explored variations with protein and veggies, plus storage and reheating advice. This power bowl is not just healthy; it's also customizable and fun to make. Enjoy creating your own unique meals that fit your taste and diet. Happy cooking!

Grilled Chicken & Sweet Potato Power Bowl

A nutritious and vibrant power bowl featuring grilled chicken, roasted sweet potatoes, quinoa, and fresh vegetables, drizzled with a creamy tahini dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 cup cooked quinoa (preferably chilled)
  • 1 cup fresh baby spinach
  • 1 ripe avocado, sliced
  • 1 piece red bell pepper, chopped into small pieces
  • 1 tablespoon olive oil (divided)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground black pepper
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey or maple syrup (for a vegan alternative)
  • for garnish sesame seeds

Instructions
 

  • Begin by preheating your grill to medium-high heat, ensuring it is hot and ready for cooking.
  • In a mixing bowl, combine the diced sweet potatoes with half of the olive oil (1/2 tablespoon), smoked paprika, garlic powder, a pinch of salt, and freshly ground black pepper. Toss until well-coated.
  • Spread the seasoned sweet potatoes evenly on a baking sheet and roast in the oven at 400°F (200°C) for about 20-25 minutes, or until they are fork-tender and slightly caramelized at the edges. Stir halfway through for even roasting.
  • While the sweet potatoes are roasting, prepare the chicken breasts. Rub the remaining olive oil (1/2 tablespoon) over each chicken breast, and season generously with salt and pepper.
  • Place the chicken on the preheated grill and cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
  • In a small bowl, whisk together the tahini, fresh lemon juice, honey (or maple syrup), and a few tablespoons of water if needed to reach your desired consistency. Taste and adjust seasoning as necessary, adding more salt, lemon, or sweetener to suit your preference.
  • To assemble the power bowls, start with a generous scoop of cooked quinoa as the base. Top with a layer of the roasted sweet potatoes, a handful of baby spinach, sliced grilled chicken, chopped red bell pepper, and fresh avocado.
  • Drizzle the tahini dressing over the assembled bowls and finish with a sprinkle of sesame seeds for added texture and flavor.
  • Serve these vibrant power bowls immediately and savor the delightful blend of flavors and nutrients in every bite!

Notes

For a vegan alternative, substitute honey with maple syrup.
Keyword grilled chicken, healthy recipe, power bowl, quinoa, sweet potatoes