Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.

Cut the sweet potatoes into bite-sized cubes. Toss them with 1 tablespoon of olive oil, a pinch of salt, and a little paprika. Spread on the sheet pan and roast for 20–25 minutes, until just tender.

While the potatoes roast, season the chicken with salt, pepper, paprika, cumin, and chili powder. Heat a skillet over medium-high heat with 1 tablespoon of olive oil. Sear the chicken for 2–3 minutes per side, then finish in the oven for 8–10 minutes until cooked through. Let rest, then slice.

Chop the red onion and bell pepper. In the same skillet, sauté them with the remaining olive oil for 3–4 minutes until they’re soft and slightly caramelized. Add minced garlic and cook for another 30 seconds.

Rinse the quinoa under cold water. In a small saucepan, combine quinoa and water (or broth) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, until the grains are fluffy and the liquid is absorbed.

Assemble the bowls by dividing quinoa among four containers. Top with sliced chicken, roasted sweet potatoes, and sautéed veggies. If you like a little brightness, squeeze a wedge of lime over each bowl.

Store in the refrigerator for up to 4 days. For serving, reheat in the microwave or on the stovetop until warmed through.