Meal Prep: Chicken & Roasted Sweet Potato Quinoa Bowls

This bowl is nutrient-dense, balanced and supports blood sugar stability, muscle recovery and gut health! Quinoa and black beans provide a complete source of plant-based protein and fiber, while chicken adds additional lean protein to keep you full and energized. Sweet potatoes off a slow-digesting carb, beta-carotene and antioxidants to support immune function. The olive oil and splice supply healthy fats and anti-inflammatory compounds making this meal a perfect option for hormone balance, steady energy and overall wellness.

Ingredients: Makes 4 Servings: 539 Calories, 43g Protein, 38g carbs, 23g fiber

1 rotisserie chicken, shredded or diced

1 red bell pepper

1 can low sodium black beans rinsed and drained

1/4 C cilantro, diced

1 clove garlic, minced

1 small red onion, diced

4 sweet potatoes, cubed and roasted

3 tbsp lime juice

2 tbsp purse maple syrup (optional)

2 C cooked quinoa

1 tsp chili powder

1 tsp salt

1 tsp smoked paprika

5 tbsp extra virgin olive oil

Directions:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wash and cube the sweet potatoes. Spread them out on the baking sheet and add 2 tbsp of olive oil. Season with salt and pepper. Mix so everything is coated and roast for 25-30 minutes until soft and lightly golden
3. While the potatoes are cooking prepare your chicken and veggies. Chop the chicken into bite size pieces. Dice the vegetables
4. In a large bowl add the chicken, potatoes, onion, bell pepper, black beans, cilantro, garlic, onion, lime juice, maple syrup, quinoa, chili powder, salt, smoke paprika and 5 tbsp olive oil. Mix well until combined.
5. Split into 4 containers for meal prep