Quinoa, Sweet Potato, and Chicken Bowl

This hearty bowl is topped with crumbled goat cheese, fresh cilantro, and a spicy red-pepper sauce.

bowl of quinoa sweet potato and chicken

Makes two servings


  • 2 cups cooked quinoa
  • 1 1/2 cups roasted sweet potatoes
  • 1/4 tsp. ground cumin
  • 2 pan-seared chicken breasts, shredded
  • 1/2 cup crumbled chèvre
  • 1/4 cup Chipotle Red-Pepper Drizzle
  • ¼ cup fresh cilantro


  1. See “How to Prep 5 Easy Grain Bowls” to find step-by-step instructions on how to prep these ingredients.
  2. In two wide, low bowls, spread the quinoa.
  3. In a small bowl, sprinkle the sweet potatoes with cumin and toss to coat, then arrange the sweet potatoes on top of the quinoa.
  4. Arrange shredded chicken alongside the sweet potatoes, and sprinkle with crumbled chèvre.
  5. Top each bowl with 2 tablespoons sauce, and sprinkle with cilantro.

is a Minneapolis-based recipe developer and the author of Great Bowls of Food.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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