Chicken & Black Bean Quinoa Bowls with Avocado Jalapeño Sauce
These colorful quinoa bowls are proof that healthy eating doesn’t have to be complicated.
Packed with lean protein, fiber, healthy fats, and vibrant vegetables, this meal is perfect for meal prep, easy lunches, or a satisfying weeknight dinner.
While there are several components, each one is simple to prepare, and many can cook simultaneously. Make everything ahead of time and assemble fresh bowls throughout the week.
Why We Love This Recipe
- Over 30 grams of protein per serving
- Rich in fiber to help keep you full
- Great for meal prep and make-ahead lunches
- Naturally gluten-free
- Loaded with colorful vegetables and healthy fats
Quick Pickled Onions
Ingredients
- 1/2 medium red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon salt
Directions
Whisk together vinegar, coconut sugar, and salt. Add sliced onions and let sit for at least 30 minutes while preparing the remaining ingredients.
Cumin Chicken
Ingredients
- 1 pound boneless chicken thighs, cut into 1-inch pieces
- 2 teaspoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Toss chicken with oil and seasonings. Bake at 375°F for 20–25 minutes, or until cooked through and lightly browned.
Roasted Sweet Potatoes
Ingredients
- 2 medium sweet potatoes, cubed
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt
Directions
Preheat oven to 425°F. Toss potatoes with oil and seasonings. Spread onto a parchment-lined baking sheet and roast for 25 minutes, stirring halfway through.
Seasoned Black Beans
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 small red onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
Directions
Combine all ingredients and spread onto a parchment-lined baking sheet. Roast alongside the sweet potatoes for 15 minutes.
Creamy Avocado Jalapeño Sauce
Ingredients
- 1 cup plain Greek yogurt
- 1 jalapeño, seeded
- 1/2 ripe avocado
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 2 garlic cloves
- 1/4 cup fresh cilantro
- 1/2 teaspoon salt
Directions
Blend all ingredients until smooth and creamy.
Bowl Ingredients
- 3–4 cups cooked quinoa
- 1 cup shredded red cabbage
- 2 radishes, julienned
- 1 avocado, diced
- Fresh cilantro
- Pickled onions
- Cooked chicken
- Seasoned black beans
- Roasted sweet potatoes
- Creamy avocado jalapeño sauce
Assemble the Bowls
Divide 1/2 cup cooked quinoa among serving bowls.
Top with chicken, roasted sweet potatoes, black beans, cabbage, radishes, avocado, and pickled onions.
Finish with a generous drizzle of avocado jalapeño sauce and fresh cilantro.
Cooking Tips
- Meal prep all ingredients separately for easy lunches throughout the week.
- Rotisserie chicken works well if you’re short on time.
- Swap brown rice or cauliflower rice for quinoa if preferred.
- Add pepitas or sliced avocado for additional healthy fats.
