These Chickpea Sweet Potato Power Bowls stack roasted vegetables, fluffy quinoa, and juicy chicken under a bright lemon-yogurt sauce for a bowl that actually holds up all week. Everything cooks on one sheet pan and one pot, so cleanup stays quick. It is the kind of make-ahead lunch that beats takeout without much effort.
About 45 minutes start to finish, since the sweet potatoes and chicken roast while the quinoa simmers.
Per serving (makes 5): 530 cal · 47.0g protein · 57.9g carbs · 12.6g fat
Ingredients
- 24 oz chicken breast
- 4 cup sweet potato
- 3 cup chickpeas
- 1.5 cup quinoa
- 1 cup greek yogurt
- 4 cup baby spinach
- 2 tbsp olive oil
- 2 tbsp lemon juice
Instructions
- Preheat oven to 425F. Cube sweet potato and toss with chickpeas and olive oil on a sheet pan; roast 25 minutes.
- Cook quinoa according to package directions.
- Season chicken breast, bake alongside sweet potatoes for 20 minutes, then slice.
- Whisk Greek yogurt with lemon juice for a creamy sauce.
- Divide spinach, quinoa, chicken, sweet potato, and chickpeas into 5 containers. Top with yogurt sauce before eating.
Meal prep & storage
Portion everything into 5 airtight containers, keeping the yogurt sauce in a small separate container so the bowls stay fresh. They keep well in the fridge for up to 4 days, or freeze the chicken, quinoa, sweet potato, and chickpeas (without spinach or sauce) for up to 2 months. Reheat in the microwave for 2 to 3 minutes, then add the spinach and yogurt sauce right before eating.
Swaps
Swap the chicken breast for turkey cutlets, shrimp, or extra chickpeas and tofu for a vegetarian version. For a dairy-free sauce, use a thick coconut yogurt or tahini thinned with lemon juice and water. Butternut squash works in place of sweet potato, and farro or brown rice can stand in for quinoa.
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