Looking for a fresh, healthy and seriously satisfying dinner? These Quinoa Chicken Bowls tick all the boxes – they’re packed with protein, colourful veggies, creamy avocado, crunchy almonds and finished with the most delicious honey mustard dressing.
Quick enough for a busy weeknight but fancy enough to serve when friends pop over! If you love nourishing, build-your-own dinners like my Crispy Rice Salad or Chicken Bacon Ranch Pasta Salad, you’re going to adore this one.
These bowls have become a staple in our house, and it’s easy to see why. Quinoa is one of my go-to grains when I need something wholesome yet filling – and it’s naturally gluten free too. Check out my Quinoa Sweet Potato Bites and Vegetable Quinoa Bake for more healthy dishes featuring quinoa as a base.
Topped with tender chicken, roasted sweet potatoes, juicy cherry tomatoes, cucumber, and creamy avocado, with a drizzle of my favourite dressing, it’s a dinner that feels good and tastes even better. You can even prep everything ahead of time to be super organised for meals ahead!
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Why You're Going To Love This Recipe
✔️ So much flavour, so much goodness — every bite has a balance of savoury, sweet, creamy and crunchy.
✔️ Perfect for meal prep — make ahead and enjoy all week for lunches or dinners.
✔️ Customisable to suit everyone — swap veggies, change up the dressing, use different proteins.
✔️ Naturally gluten-free and full of protein — quinoa is a fabulous alternative to rice or pasta.
✔️ Kid-friendly and adult-approved — even the fussiest eaters love building their own bowls.
Quinoa Bowl Ingredients
Most of the ingredients are fridge and pantry staples, but here are a few little notes to make sure yours turns out just right.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cooked chicken – this recipe is perfect for using up leftover BBQ chicken or store-bought cooked chicken breast, chicken thighs or tenderloins. You can also quickly cook your own.
- Edamame – I recommend using frozen, already-shelled edamame for ease. Alternatively, you can cook the whole edamame pods and shell them after cooking.
- Sweet potato – season generously with cumin, paprika and garlic powder for maximum flavour.
Variations
- Gluten-free - this recipe is naturally gluten-free; however, just check your mustard is certified GF.
- Mix things up - substitute the honey mustard dressing with a good dollop of creamy hummus or a simple dressing made with Greek yogurt and a squeeze of lemon juice or lime juice.
- Vegetarian - leave out the chicken and add roasted chickpeas, grilled haloumi or extra avocado.
- Add some fresh herbs - add chopped herbs such as fresh parsley, dill or coriander/cilantro.
- Swap the protein - try shredded roast lamb, beef strips, hard-boiled eggs or pan-fried tofu for a different spin.
- Change up the vegetables - roasted pumpkin, kalamata olives, zucchini ribbons, capsicum are all delicious. Or try diced red onion, black beans, red peppers, feta cheese, green beans or even sweet corn!
How To Make Quinoa Chicken Bowls
This quinoa bowl recipe take just 10 minutes to prepare! Or, prepare the ingredients ahead of time and store them in the fridge until needed for the quickest weeknight dinner!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Cook the quinoa: Rinse well, then cook on the stove (2 cups quinoa to 4 cups water) until fluffy. Set aside.
- Step 2: Roast the sweet potato: Toss sweet potato cubes with olive oil and spices, spread on a tray and roast at 200°C fan-forced for 20 minutes or until tender.
- Step 3: Toast the almonds: In a dry frypan over medium low heat, toast almonds until just golden. Note: Keep an eye on them to prevent burning.
- Step 4: Prepare the edamame: Cook according to the packet instructions, shelling them if needed.
- Step 5: Make the dressing: Shake together olive oil, apple cider vinegar, wholegrain mustard, honey, salt and pepper in a jar until creamy and combined.
- Step 6: Assemble the bowls: Start with quinoa, then add sweet potato, chicken, edamame, avocado, cucumber, cherry tomatoes and almonds. Drizzle with dressing and serve immediately.
Recipe Tips
- Always rinse your quinoa to remove the bitter coating before cooking.
- You can cook the quinoa, roast the sweet potato, toast the almonds and cook the edamame all while the oven is on — saves time!
- Quinoa can be made ahead and kept in the fridge for up to 4 days.
- Adjust the dressing to your taste — a little extra honey if you like it sweeter, or more mustard for extra tang.
- For the best flavour, serve quinoa chicken bowls at room temperature.
- Serve with lime wedges or a sprinkle of fresh herbs for added freshness.
- Leftovers can be stored (undressed) in an airtight container in the fridge for up to 3 days.
- This recipe is not suitable for freezing once assembled, but cooked quinoa freezes perfectly well for up to 3 months.
Quinoa Chicken Bowls FAQs
Yes! Prep all the ingredients ahead of time and store separately in the fridge. Assemble and then add the dressing just before serving.
Of course, brown rice, farro or even couscous work well in these bowls.
Use chopped or shredded BBQ chicken for ease and convenience, or quickly pan-fry chicken breasts or thighs and dice.
Yes, perfect for meal prepping lunches for the week or feeding a bigger crowd.
More Healthy Salad Recipes
Looking for more fresh, healthy and nutritious salad recipes? These popular recipes are all packed with flavour and texture and super easy to make!
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Quinoa Chicken Bowls
Ingredients
For The Quinoa
- 2 cups uncooked quinoa
- 4 cups water
For The Fillings
- 1 sweet potato large, peeled and cubed (or 2 small)
- 2 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- salt and pepper
- 50 g slivered almonds or flaked almonds
- 2 cups cooked edamame shelled, see notes
- 350 g cooked chicken cubed, see notes
- 250 g cherry tomatoes halved
- 2 avocados diced
- 1 cucumber diced
For The Honey Mustard Dressing
- ¼ cup olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon wholegrain mustard
- 2 teaspoon honey
- salt and pepper to season
Instructions
Prepare The Quinoa
- Rinse the quinoa and then place it into a saucepan with the water. Bring to a boil and then reduce to a simmer. Stir then cover with a lid and cook for 15 minutes.
- Remove from the heat and fluff up with a fork. Set aside.
Bake The Sweet Potato
- Preheat the oven to 200 degrees celsius (fan-forced).
- Place the cubes of sweet potato onto a flat baking tray.
- Drizzle with the olive oil and season with cumin, paprika, garlic powder, salt and pepper. Toss to coat.
- Bake for 20 minutes or until tender.
Toast The Almonds
- Place the almonds into a frying pan over medium low heat.Stir until just lightly golden. Set aside.
Make The Honey Mustard Dressing
- Place all of the dressing ingredients into a jar.Shake until creamy and combined.
Assemble The Bowls
- Place 1 cup of cooked quinoa into each bowl.
- Top with sweet potato, cooked chicken, edamame, avocado, cherry tomatoes, cucumber and almonds.
- Drizzle the honey mustard dressing over the top.
- Serve immediately.
Notes
- Always rinse your quinoa to remove the bitter coating before cooking.
- You can cook the quinoa, roast the sweet potato, toast the almonds and cook the edamame all while the oven is on — saves time!
- Quinoa can be made ahead and kept in the fridge for up to 4 days.
- Adjust the dressing to your taste — a little extra honey if you like it sweeter, or more mustard for extra tang.
- For the best flavour, serve chicken quinoa bowls at room temperature.
- Serve with lime wedges or a sprinkle of fresh herbs for added freshness (optional).
- Leftovers can be stored (undressed) in an airtight container in the fridge for up to 3 days.
- This recipe is not suitable for freezing once assembled, but cooked quinoa freezes perfectly well for up to 3 months.
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