I might be a little biased, but this sweet potato quinoa bowl with a honey sriracha sauce was so delicious – I had a hard time not going in for seconds. If you’ve been following me for awhile, you know that Moderately Messy RD is not a recipe blog. However, occasionally I will come up with a well-balanced meal that is both nourishing and flavorful – and I attempt to take good pictures (but I don’t always succeed).
You’ve got the nutty quinoa with the sweetness of the sweet potatoes that works well with the sweet and spicy sauce, and the crunchy walnuts add some texture. If you’re feeling adventurous, and are looking for a new healthy recipe – give this one a try! If quinoa is not your thing, it can be substituted with rice or even pasta.
Why You’ll Want to Make This Sweet Potato Quinoa Bowl
- It’s healthy and nutritious: This bowl not only tastes amazing, but it’s a powerhouse of essential nutrients – specifically iron, vitamin D, and potassium. The chicken also makes this meal higher in protein, which aids in feelings of fullness and satisfaction. Add in the healthy fats from the chopped walnuts and it’s a high protein, high fiber, well-balanced meal.
- You love sweet and spicy: That honey sriracha sauce adds a sweet and spicy combo that pairs really well with the sweet potatoes. It’s then topped with crunchy walnuts which add the perfect bite and texture.
- Meal prep friendly: For those who swear by the convenience of meal prep, this bowl can be made in larger batches and stored in the fridge for quick, grab-and-go lunches. It’s relatively simple to make and takes about 35 minutes total.
- 2 Medium Sweet Potatoes, Peeled and Cubed, or two cups of frozen sweet potato cubes.
- 1 cup of quinoa, raw, or about two cups cooked.
- 2 raw boneless, skinless chicken breasts.
- 1/2 cup chopped walnuts or almonds.
- Olive oil, salt, pepper and garlic powder for seasoning.
For the honey sriracha sauce:
- 1/4 cup of unsalted butter.
- 1/4 cup of honey.
- 3 tablespoons of sriracha, or more per your preference.
- 1 tablespoon rice wine vinegar (or any vinegar).
- 1-2 cloves of garlic, minced – or garlic powder, to taste.
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Sweet Potato Quinoa Bowl Instructions
7 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.
- Preheat the oven to 375 degrees F. 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. 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. Measure out a 1/4 cup of butter and add to a small saucepan on low heat. Coat 1/2 cup measuring cup with cooking spray and add honey so it pours easily. Add to pan, along with 1 tablespoon of vinegar and garlic powder to taste. Cook for 5 minutes, stirring occasionally.
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.
6. Dice the chicken into bite-size 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!
Recipe Tips and Variations:
- Make sure the chicken breast is not too thick, so it can cook along with the sweet potatoes.
- More convenience: Use pre-cooked chicken, frozen sweet potato cubes, and/or microwaveable rice or quinoa packets.
- Don’t like chicken? Pork, fish, tofu, garbanzo beans or even fried eggs are high protein substitutes. Top with hemp hearts for additional protein and omega-3’s.
- Make it salty: cooked, chopped bacon would be a delicious addition to this recipe to really amp up the salty/sweet combo.
- Add more honey for a sweeter, thicker sauce.
- Try hot honey for an even spicier flavor.
- Prefer low carb? 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!
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.
Sweet Potato Quinoa Bowl with Honey Sriracha Sauce
- 2 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 almonds
- 2 boneless, skinless chicken breasts
- 1 teaspoon olive oil
- 1/2 teaspoon salt, pepper, garlic powder
Honey Sriracha Sauce
- 1/2 cup honey
- 1/4 cup unsalted butter
- 1 tablespoon rice vinegar
- 3 tablespoons sriracha, or to taste
- Preheat the oven to 375 degrees F.
- Season the chicken and sweet potato cubes with a little olive oil, salt, pepper and garlic powder. Keep it easy and 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.quinoa according to package directions. When cooked, keep on simmer until ready to serve.
- When there is about 5 minutes left on the chicken/sweet potato, start making the honey sriracha sauce. Measure out a 1/4 cup of butter and add to a small saucepan on low heat. Coat 1/2 cup measuring cup with cooking spray and add honey so it pours easily. Add to pan, along with 1 tablespoon of vinegar and garlic powder to taste. Cook for 5 minutes, stirring occasionally.
- 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-size pieces.
- 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!
- 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.
|Amount per serving
|% Daily Value*
|Total Fat 16.4g
|Saturated Fat 4g
|Total Carbohydrate 53g
|Dietary Fiber 5.9g
|Total Sugars 10.9g
|Vitamin D 4mcg
A Good Source of Vitamin D!
I hope you enjoy this nourishing recipe full of bold, yet comforting flavors and packed with nutrients often lacking in most diets.
Getting an adequate amount of vitamin D is difficult in the winter months, if you live in colder climates – and this recipe contains 18% of our daily value! This bowl is versatile – feel free to customize it however you like with what’s available in your kitchen.