Sweet Potato Quinoa Bowl with Honey Sriracha Sauce

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

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}

Course Main Course

Cuisine American

Keyword healthy grain bowl, sweet potato recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 526kcal

Author Alex Evink, MS, RD

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

Instructions

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.
Cook 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. 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.
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.
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!

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.

Nutrition