Sweet Potato Bowl with Honey Sriracha

This sweet potato quinoa bowl with the most delicious sweet and spicy sauce is so good I had a hard time not going in for seconds.

It’s really quite simple with just a few ingredients but the combination of sweet potatoes, chicken, quinoa, chopped walnuts and the honey sriracha sauce makes for the perfect bite! {Gluten-Free, Dairy-Free}

Ingredients:

2 medium-sized sweet potatoes, peeled and cubed. For convenience, you can also sub with frozen sweet potatoes!

1 cup of uncooked quinoa or two cups cooked.

2 boneless, skinless chicken breasts. If using raw chicken, make sure they are thick because they are cooked with the sweet potatoes. Or, sub with 2-3 cups of cooked chicken

1/2 cup chopped walnuts or pecans.

Olive oil, salt, pepper, and garlic powder for seasoning.

For the Honey Sriracha Sauce:

1/4 cup of unsalted butter. You can totally use salted butter if you prefer.

1/4 cup of honey or hot honey if you love spice.

3 tablespoons of sriracha, or to taste.

1 tablespoon rice wine vinegar (or any vinegar).

Garlic powder or 2-3 minced garlic cloves.

This recipe is just 6 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. For less dishes, batch cook some quinoa or rice earlier in the week!

Full recipe at link in bio! Or:

https://moderatelymessyrd.com/sweet-potato-quinoa-bowl/

1. Preheat the oven to 375 degrees F. Season the chicken and sweet potato cubes with a little olive oil, salt, pepper and garlic powder.

2. 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.

When there is about 5 minutes left on the chicken/sweet potato, start making the honey sriracha sauce.

4. 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. Dice the chicken into bite-sized pieces.

6. 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!