A good mixed bowl does not need a complicated sauce or a long ingredient list. This one pairs roasted sweet potato and apple with chicken, quinoa, crunchy cabbage, and a quick lemon-tahini dressing. It makes two generous servings at an estimated 570 calories each.
Ingredients and calorie estimate
For two servings, use 300 g sweet potato cut into cubes, 250 g raw chicken breast, 80 g dry quinoa, 100 g thinly sliced red cabbage, and 100 g apple in small pieces. You will also need 10 g olive oil, 20 g tahini, the juice of half a lemon, and black pepper.
Based on typical ingredient values, the full recipe is about 1,140 calories: around 258 from sweet potato, 300 from chicken, 294 from quinoa, 31 from cabbage, 52 from apple, 88 from oil, and 119 from tahini. Split into two bowls, that is about 570 calories per serving; the total can vary with the chicken cut and tahini brand.
Roast and build the bowls
Heat the oven to 220°C (425°F). Toss the sweet potato with half the olive oil and black pepper, then roast for about 25 minutes, turning once. Cook the quinoa according to its package directions, and cook the chicken in a skillet with the remaining oil until fully cooked through.
Stir the tahini with lemon juice and a spoonful of water until it loosens into a pourable dressing. Divide the quinoa between two bowls, then add sliced chicken, roasted sweet potato, cabbage, and apple. Finish with the dressing just before eating.
Keep sweet and savory balanced
Cut the apple small so a little sweetness reaches each bite instead of collecting in one corner. If you prefer a more savory bowl, use less apple; if you change its quantity, remember that the calorie estimate changes too.
The cabbage is best added raw, where its crispness offsets the soft quinoa and roasted potato. For meal prep, keep the dressing separate until serving so the vegetables stay fresh and the bowl keeps its contrast.