This recipe is perfect for a nutritious weeknight dinner or for meal prepping lunches. Each component is seasoned to be delicious on its own, and they come together to create a truly satisfying meal

Yields: 4 servings Prep time: 15 minutes Cook time: 30-35 minutes

Ingredients:

For the Bowl:

• 1 cup uncooked quinoa, rinsed
• 1 large sweet potato (about 1 lb), peeled and cut into 3/4-inch cubes
• 2 medium zucchinis, cut into 3/4-inch half-moons
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika, divided
• 1 teaspoon garlic powder, divided
• Kosher salt and freshly ground black pepper, to taste

For the Lemon-Herb Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup (optional, for balance)
• 1/4 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
• Salt and pepper, to taste

Optional Toppings:

• Crumbled feta cheese
• Toasted pumpkin seeds or slivered almonds
• Fresh parsley or cilantro, chopped

Instructions:

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potato with 1 tablespoon of olive oil, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, salt, and pepper. Spread into an even layer and roast for 15 minutes.
2. Cook the Quinoa: While the potatoes are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3. Add the Zucchini: After the sweet potatoes have roasted for 15 minutes, remove the pan from the oven. Add the zucchini to the baking sheet, drizzle with a little more olive oil, and toss with the potatoes. Return the pan to the oven and roast for another 15-20 minutes, until both sweet potato and zucchini are tender and slightly caramelized.
4. Cook the Chicken: While the vegetables finish roasting, cook the chicken. Pat the chicken cubes dry with a paper towel. Season them with the remaining 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, salt, and pepper. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
5. Make the Vinaigrette: In a small bowl or a jar with a lid, combine all the vinaigrette ingredients (olive oil, lemon juice, Dijon mustard, honey/maple syrup, oregano, salt, and pepper). Whisk or shake vigorously until well combined and emulsified.
6. Assemble the Bowls: To build your bowls, start with a base of cooked quinoa. Top with a generous portion of the roasted sweet potatoes and zucchini, and the cooked chicken. Drizzle everything with the lemon-herb vinaigrette and add any optional toppings you desire.

Meal Prep & Storage Tips

This bowl is perfect for meal prep! For the best results, store the quinoa, chicken, and roasted vegetables in separate airtight containers in the refrigerator for up to 4 days. Store the dressing separately. When ready to eat, you can enjoy it cold or gently reheat the components before assembling and adding the dressing.