Sweet Potato Quinoa Bowl with Honey Sriracha Sauce

Leave a Comment / Lunch & Dinner, Recipes / By / August 14, 2026
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This sweet potato quinoa bowl with the most delicious sweet and spicy sauce is so good I had a hard time not going in for seconds. It’s really quite simple with just a few ingredients but the combination of sweet potatoes, chicken, quinoa, chopped walnuts and the sweet and spicy honey sriracha sauce makes for the perfect bite! {Gluten-Free, Dairy-Free}

A large bowl with roasted sweet potatoes, chopped walnuts, quinoa, and chicken drizzled with honey sriracha sauce on a counter.

If you’re feeling adventurous, and are looking for a new healthy recipe – give this one a try! It has that combination of cozy and nutritious that I love in the fall and winter!

If quinoa is not your thing, it can be substituted with farro, bulgur, rice or even pasta. The sauce adds so much flavor and only takes 5 minutes to make it.

A spoon drizzling the honey sriracha sauce onto a fully assembled sweet potato chicken and quinoa bowl.

Why I Love This Recipe:

  • It’s balanced and filling. This bowl has a little bit of everything: protein from the chicken and quinoa, fiber-rich carbs from the sweet potatoes and quinoa, and healthy fats from the walnuts. It’s also a good source of nutrients like iron and potassium, making it a satisfying, well-rounded meal.
  • The sweet and spicy combination. The honey sriracha sauce is the best part. It’s sweet, a little spicy, and pairs so well with the roasted sweet potatoes. The walnuts add a nice crunch and texture, too.
  • Great for meal prep. These bowls hold up really well in the fridge, so they’re an easy option for make-ahead lunches or dinners. The whole recipe comes together in about 35 minutes and can easily be prepped for several meals at once.

INGREDIENTS

The ingredients for the sweet potato bowl on a counter.
  • 2 medium-sized sweet potatoes, peeled and cubed. For convenience, you can also sub with frozen sweet potatoes!
  • 1 cup of uncooked quinoa or two cups cooked.
  • 1-1.5 pounds of boneless, skinless chicken breasts. If using raw chicken, make sure they are butterflied or thinned out because they are cooked with the sweet potatoes. Or, sub with 2-3 cups of cooked chicken
  • 1/4 cup chopped walnuts or pecans.
  • Olive oil, salt, pepper, and garlic powder for seasoning.

For the Honey Sriracha Sauce:

  • ¼ cup honey
  • 2 tablespoons butter
  • 1½ tablespoons sriracha — or 2 Tbsp if you like it spicy
  • 1½ teaspoons rice vinegar
  • Garlic powder or 1 minced garlic clove
Two meal prep containers fully prepped next to a sweet potato bowl on a counter.

Step-By-Step Instructions

This recipe is just 6 simple steps! The only reason this recipe takes over 30 minutes is because the chicken and sweet potatoes take awhile to cook. For more convenience or busy weeknights, pre-cooked chicken and frozen sweet potatoes would work just as well. For less dishes, batch cook some quinoa or rice earlier in the week!

  • Cubed sweet potatoes on a baking sheet lined with parchment next raw chicken breasts.
  • A baking sheet lined with parchment paper with roasted sweet potatoes on it.
  • A pan with the honey sriracha sauce cooking on the stove.
  • A bowl of the honey sriracha sauce with a spoonful above it.
  • A birds-eye view of a bowl with quinoa and diced chicken on it.
  • A close-up of a fully assembled chicken sweet potato bowl.
  1. Preheat the oven to 375 degrees F. Season the chicken and sweet potato cubes with a little olive oil, salt, pepper and garlic powder. 
  2. For increased convenience, place both chicken breast and sweet potato cubes on a baking sheet lined with parchment paper.  Spread out the sweet potato cubes and fit the chicken breasts in on the sides.  Bake for about 30 minutes.
  3. Cook quinoa according to package directions. When cooked, keep on simmer until ready to serve.
  4. When there is about 5 minutes left on the chicken/sweet potato, start making the honey sriracha sauce.
    Melt butter in a small saucepan over medium-low heat. Whisk in honey, sriracha, rice vinegar and garlic. Bring to a gentle simmer and cook for about 4-6 minutes, stirring frequently, until the sauce is smooth and slightly thickened. It will thicken a little more as it cools.
  5. Take the chicken breast out of the oven when it reaches an internal temperature of 165 degrees F and the sweet potatoes are soft but not mushy. You may need to continue to roast the sweet potatoes after removing chicken.
  6. Dice the chicken into bite-sized pieces.
  7. Assemble the bowls: 1/2 cup quinoa on the bottom, top with sweet potatoes, diced chicken, chopped nuts and drizzle with honey sriracha sauce. Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Enjoy!
A sweet potato quinoa bowl mixed together in a bowl with a fork on it.

More Healthy Bowl Ideas

Recipe Tips & Variations

  • Make sure the chicken breast is not too thick, so it can cook along with the sweet potatoes.
  • To make this recipe easier, use 2-3 cups of diced rotisserie chicken, frozen sweet potato cubes (see above picture) and/or already cooked quinoa.
  • Cooked, chopped bacon would be a delicious addition to this recipe to really amp up the salty/sweet combo. 
  • Use hot honey for even more spice and top with red pepper flakes.
  • For a low carb option, serve over cauliflower rice.
  • Want more veggies? Carrots and cauliflower would be great additions if you’re looking to increase the variety of vegetables in this dish. This bowl would be amazing with butternut squash as substitute for the sweet potato, as well!
A fully assembled sweet potato bowl drizzled with honey sriracha on a counter.

Frequently Asked Questions

How Long Does the Sweet Potato Quinoa Bowl Store in the Fridge?

For maximum flavor and freshness (and for food safety reasons), this bowl can be kept fresh for up to 4 days. Freeze for up to 3 months. 

Is This Recipe Allergy Friendly?

This recipe is naturally gluten-free, as most rice wine vinegars are gluten-free – however, make sure to read food labels just to be sure. To make this recipe dairy-free, substitute with a plant-based butter. 

How Do I Prevent the Quinoa From Being Too Mushy?

Rinse the quinoa thoroughly before cooking to remove excess starch. Make sure to use the correct water-to-quinoa ratio. 

Can I Substitute the Honey For a Different Sweetener?

You could use maple syrup, agave nectar, or another sweetener of your choice. Adjust the sweetness based on your preference.

A large bowl with roasted sweet potatoes, chopped walnuts, quinoa, and chicken drizzled with honey sriracha sauce on a counter.

Sweet Potato Quinoa Bowl with Honey Sriracha Sauce

Author: Alex Evink, MS, RD
526kcal
5 from 1 vote
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Prep 5 minutes
Cook 30 minutes
Total 35 minutes
A delicious, cozy and nutritious sweet potato quinoa bowl with a spicy, sweet honey sriracha sauce – topped with crunch walnuts for the perfect bite. It's really quite simple yet that sauce adds so much flavor! Easy meal prep for the fall and winter. {Gluten-Free}
Servings 4 servings
Course Main Course
Cuisine American

Ingredients

  • 2-3 medium sweet potatoes, peeled and cubed (or about 2 cups frozen cubes)
  • 1 cup uncooked quinoa (or about 2-3 cups, cooked)
  • 1/2 cup chopped walnuts or pecans
  • 1-1.5 pounds boneless, skinless chicken breasts
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt, pepper, garlic powder
Honey Sriracha Sauce
  • 1/4 cup honey or hot honey for more spice
  • 2 tablespoons unsalted butter
  • 1½ teaspoons rice vinegar
  • 1½-2 tablespoons sriracha, or to taste
  • 1 teaspoon garlic powder or 1 minced garlic clove

Method

  1. Preheat the oven to 375 degrees F.
  2. Season the chicken and sweet potato cubes with a little olive oil, salt, pepper and garlic powder. For increased convenience, place both chicken breast and sweet potato cubes on a baking sheet lined with parchment paper. Spread out the sweet potato cubes and fit the chicken breasts in on the sides. 
  3. Bake for about 30 minutes.
  4. Cook quinoa according to package directions. When cooked, keep on simmer until ready to serve.
  5. When there is about 5 minutes left on the chicken/sweet potato, start making the honey sriracha sauce. Melt butter in a small saucepan over medium-low heat. Whisk in honey, sriracha, rice vinegar and garlic. Bring to a gentle simmer and cook for about 4-6 minutes, stirring frequently, until the sauce is smooth and slightly thickened. It will thicken a little more as it cools.
  6. Take the chicken breast out of the oven when it reaches an internal temperature of 165 degrees F and the sweet potatoes are soft but not mushy. Dice the chicken into bite-sized pieces.
  7. Assemble the bowls: 1/2 cup quinoa on the bottom, top with sweet potatoes, diced chicken, chopped nuts and drizzle with honey sriracha sauce. Enjoy!

Nutrition

Calories526kcalCarbohydrates54gProtein27gFat24gSodium150mgFiber6gSugar29g

Notes

  • Make sure the chicken is not too thick if being cooked with the sweet potatoes.
  • Use frozen sweet potatoes, microwaveable rice or quinoa packets, and/or pre-cooked chicken for added convenience.
Nutritional information is only an estimation, and individual ingredients and preparation may cause discrepancies. Nutrition facts calculated for 4 servings, however, this recipe could potentially feed 5 people. 

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