Protein-Packed Sweet Potato & Chicken Bowl
Roasted sweet potato, seasoned chicken, quinoa, and black beans build into a hearty, protein-rich bowl.
This bowl leans on several protein sources at once — a full pound of chicken breast, quinoa, and black beans — layered over roasted sweet potato cubes for a meal that adds up to a substantial amount of food. Cutting the sweet potato and chicken into similar-sized pieces helps everything finish cooking around the same time.
Between the chicken, quinoa, beans, and a spoonful of Greek yogurt on top, this bowl brings a serious amount of protein per serving, which makes it a solid option for anyone working on weight gain and looking for meals that pack in nutrition without needing oversized portions of any single ingredient. Pumpkin seeds and optional avocado add a bit more fat and crunch.
Assemble the components warm and serve right away.
Ingredients
- 2 medium sweet potatoes — peeled and cubed
- 2 tablespoons olive oil — divided
- 1 pound chicken breast — cut into bite-sized pieces
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt — or to taste
- 1 cup cooked quinoa — or brown rice
- 1/2 cup black beans — rinsed and drained
- 1/4 cup Greek yogurt — for topping
- 2 tablespoons pumpkin seeds — for garnish
- 1/4 cup avocado — sliced, optional
Instructions
- 1Preheat oven to 400°F (200°C). Place cubed sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20–25 minutes until tender.
- 2Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken pieces, season with paprika, garlic powder, salt, and pepper, and cook until golden brown and fully cooked, about 8–10 minutes.
- 3Assemble bowls by dividing roasted sweet potatoes, cooked quinoa, black beans, and chicken evenly.
- 4Top each bowl with Greek yogurt, avocado slices (optional), and pumpkin seeds.
- 5Serve warm as a hearty, protein-rich meal.