Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta

Make weeknight dinners easy with these Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta. Roasted sweet potatoes, juicy harissa chicken, fluffy quinoa, spinach, and feta come together in a colorful, flavor-packed meal that starts with a batch of weekend-cooked quinoa.

Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta

Weekend Prep. Weeknight Easy. It's become one of my favorite ways to make fresh, homemade dinners feel completely doable during a busy week. Instead of starting from scratch every night, I spend a little time on the weekend cooking a batch of quinoa that becomes the foundation for several different meals in the days ahead.

These Harissa Chicken Quinoa Bowls with Sweet Potatoes & Feta are one of the first recipes I reach for. Roasted sweet potatoes add natural sweetness, the harissa yogurt coating keeps the chicken tender with just the right amount of warmth, and fresh spinach and crumbled feta bring everything together over fluffy quinoa. A quick lemon-harissa vinaigrette ties the bowl together with bright, vibrant flavor that's satisfying without feeling heavy.

I love that this bowl feels colorful, fresh, and wholesome while still coming together quickly on a weeknight. Sometimes the simplest bit of weekend planning is all it takes to make dinner feel a little less rushed and a whole lot more enjoyable.

-- Ingredients

For the Quinoa Bowl

• Quinoa - Cooked quinoa is the hearty foundation of this bowl. Preparing it over the weekend makes this recipe come together quickly on busy weeknights.

• Sweet Potato - Roasting brings out its natural sweetness and pairs beautifully with the warmth of the harissa.

• Baby Spinach - Wilts slightly from the warm quinoa while adding freshness and color.

• Feta Cheese - Adds creamy, salty bites that balance the sweet potatoes and spicy harissa.

For the Harissa Chicken

• Greek Yogurt - Keeps the chicken tender while helping the harissa cling during roasting.

• Harissa - Adds smoky warmth without overwhelming heat. Adjust to your preferred spice level.  Note:  You can use either harissa seasoning or harissa paste in this recipe. Adjust to your heat level. 

• Lemon Juice - Brightens both the marinade and the vinaigrette.

• Chicken Breasts - Boneless, skinless breasts roast quickly and stay juicy thanks to the yogurt marinade.

For the Lemon Harissa Vinaigrette

• Olive oil

• Fresh lemon juice

• Harissa - provides a little heat.  See Note above about the use of different types of Harissa.

• Kosher salt

• Freshly cracked black pepper

-- Equipment

• Large rimmed sheet pan
• Large mixing bowl
• Small mixing bowl
• Whisk
• Sharp knife
• Cutting board

My Go-To's

• Heavy-duty rimmed baking sheet
• Fine mesh strainer (for rinsing quinoa)
• Large mixing bowls
• Harissa seasoning (I used this one)

-- Let's Make It Together

Start by roasting the sweet potatoes until they begin to caramelize around the edges.

While they roast, whisk together the Greek yogurt, harissa, and lemon juice, then coat the chicken completely.

Nestle the chicken onto the same sheet pan with the sweet potatoes and continue roasting until the chicken is cooked through and the potatoes are tender. Broil the chicken for a couple of minutes at the end for extra color, then slice.

Meanwhile, whisk together the lemon-harissa vinaigrette. Toss it with the cooked quinoa, then gently fold in the roasted sweet potatoes and fresh spinach so the spinach softens slightly from the warmth.

Divide the quinoa mixture between bowls, top with sliced chicken, and finish with crumbled feta.

-- Perfecting the Cooking Process

Roasting the sweet potatoes first gives them a head start so they're perfectly caramelized by the time the chicken finishes cooking. Using Greek yogurt in the harissa marinade keeps the chicken tender and juicy while creating beautifully browned edges under the broiler. It's a simple combination that delivers big flavor with very little effort.

-- Add Your Touch

This bowl is easy to adapt depending on what you have on hand.

• Swap the spinach for arugula or kale.
• Use roasted butternut squash instead of sweet potatoes.
• Add sliced cucumber or cherry tomatoes for extra freshness.
• Top with toasted pistachios or pepitas for crunch.
• Finish with fresh parsley or mint for another layer of flavor.

Set the Mood 

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

If you're anything like me, a little planning on the weekend makes it so much easier to enjoy fresh, homemade meals throughout the week. These Harissa Chicken Quinoa Bowls are proof that a single batch of quinoa can become something completely different with just a handful of fresh ingredients and a flavorful sauce.

If you're looking for more fresh, easy dinners to add to your weeknight rotation, here are a few more favorites from my kitchen:

• Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad
• Chili Lime Chicken Kabobs
• Creamy Spinach & Artichoke Pasta with Lemon & Peas
• Crispy Smash Burgers with American Cheese
• Chicken Quinoa Salad with Spicy Cashews & Ginger Lime Dressing

Before You Start

Can I cook the quinoa ahead of time?
Absolutely. Cook it up to 4 days in advance and refrigerate until you're ready to build your bowls.

Is this recipe spicy?
Harissa adds warmth more than intense heat. Adjust the amount to suit your taste.

Can I use chicken thighs?
Yes. Boneless, skinless thighs work beautifully and stay especially juicy.

Can I make this for meal prep?
Yes. Store the chicken and quinoa mixture separately or together in airtight containers. Add the feta just before serving for the freshest flavor.

Easy Bacon Egg Sandwich + 10 Flavor Variations

 

Looking for an easy bacon egg sandwich? This bacon, egg & cheddar breakfast sandwich is ready in 10 minutes with 10 delicious flavor variations to try.

Easy Bacon Egg Sandwich + 10 Flavor Variations

There’s something about a bacon, egg, and cheese sandwich that just hits differently in the morning.

Maybe it’s the crispy, salty bacon. Or the soft, fluffy eggs layered with melty cheddar on warm, toasted bread. Or maybe it’s the fact that it feels a little indulgent—but still comes together in under 10 minutes, right in your own kitchen.

This easy bacon egg sandwich is the kind of recipe you make once… and then suddenly it becomes part of your weekly routine. It’s simple, satisfying, and endlessly customizable depending on what you’re craving (or what’s in your fridge).

And that’s where this recipe really shines.

We’re not just making a classic—we’re building a go-to breakfast sandwich formula you can switch up anytime. From creamy avocado and pesto to spicy chili crisp or a drizzle of hot honey, these flavor variations turn one simple sandwich into something you’ll never get bored of.

Golden toast, crispy bacon, soft eggs, and melty cheese—this is the breakfast sandwich you’ll crave on repeat.

Enjoy!

Ingredients

• Thick-cut bacon - brings that rich, crispy texture that really makes this sandwich feel hearty and satisfying—regular bacon works, but thick-cut takes it to another level.

• Eggs -  the heart of the sandwich, adding a soft, fluffy layer that balances out the crispiness of the bacon.

• Whole grain bread - provides a sturdy base with a slightly nutty flavor, but sourdough, brioche, or English muffins all work beautifully depending on the texture you love.

• Cheddar cheese -  melts beautifully into the warm eggs, adding a sharp, savory richness that ties everything together.

• Salt and pepper -  enhance all the flavors and should be added to taste, especially to season the eggs just right.

• Butter or nonstick spray -  helps cook the eggs gently and prevents sticking, while adding a subtle richness to the final sandwich.

Equipment You’ll Need

A good nonstick skillet makes all the difference when cooking eggs low and slow—it helps prevent sticking and gives you that soft, fluffy texture without overcooking every time.

A sturdy rubber spatula is essential for gently scrambling the eggs and keeping them tender rather than breaking them up too much.

A toaster or skillet works for toasting the bread—using a skillet adds extra flavor, especially if you toast it after cooking the bacon.

A small mixing bowl is perfect for whisking the egg quickly and evenly before cooking.

A mini whisk or fork helps incorporate air into the eggs, which gives them that light, fluffy texture.

If you want to elevate your sandwich even more:

A cast iron skillet is great for cooking bacon evenly and adds a deeper, richer flavor over time.

A sandwich press or panini press can crisp the outside of the sandwich and melt the cheese perfectly for a more café-style finish.

-- Let’s Make It Together

Start by cooking your thick-cut bacon in a skillet over medium heat until it’s perfectly crispy and golden. Transfer it to a paper towel-lined plate and set aside.

In a small bowl, whisk the egg with a splash of water until fully combined—this helps create that soft, fluffy texture. Heat a nonstick skillet over medium-low heat and add a little butter or spray. Pour in the egg and gently scramble, moving it slowly around the pan until just set. Remove from heat while it’s still soft.

Toast your bread until warm and golden.

Now for the best part—building your sandwich. Place the cheddar cheese on the bottom slice of toast so it starts to melt from the heat. Add the scrambled eggs and season lightly with salt and pepper. Layer on the crispy bacon, then spread your favorite topping on the top slice of bread before placing it on top.

Slice, serve, and enjoy immediately while everything is warm and melty.

-- Perfecting the Cooking Process

The key to a truly great bacon egg sandwich is cooking the eggs low and slow—this keeps them soft, creamy, and fluffy instead of dry. Pull them off the heat just before they’re fully set, and they’ll finish cooking from residual heat while staying perfectly tender. For even more flavor, toast your bread in the same skillet after cooking the bacon.

-- Add Your Touch (10 Flavor Variations)

Once you’ve mastered the classic version, this sandwich becomes your playground. Whether you’re craving something creamy, spicy, fresh, or a little sweet, these easy variations keep things interesting without adding extra effort.  

You can also swap the bacon for sausage, turkey bacon, or a plant-based option to fit your preference.

1. Avocado + Everything Bagel
Add smashed avocado and a sprinkle of everything bagel seasoning for a fresh, creamy upgrade.

2. Hot Honey Bacon
Drizzle hot honey over the bacon for that irresistible sweet and spicy combo.

3. Pesto + Tomato
Spread pesto on the bread and add a slice of fresh tomato for a bright, herby twist.

4. Spicy Sriracha Mayo
Mix mayo with sriracha and spread it on the top slice for a creamy kick of heat.

5. Garlic Aioli Deluxe
Swap in garlic aioli and add a handful of arugula for a slightly elevated, café-style feel.

6. Cream Cheese + Chives
Spread cream cheese on the bread and finish with fresh chives for a rich, savory variation.

7. Chili Crisp Crunch
Add a spoonful of chili crisp for heat, texture, and a bold, slightly smoky flavor.

8. Maple Bacon Breakfast
Brush the bacon lightly with maple syrup while it cooks for a sweet, caramelized finish.

9. Pepper Jack + Jalapeño
Use pepper jack cheese and add sliced jalapeños for a spicy, melty version.

10. Fig Jam + Cheddar
Spread fig jam on the bread for a sweet and savory combo that pairs perfectly with sharp cheddar and bacon.

🤔 Which Flavor Should You Try First?

If you’re not sure where to start, here are a few easy picks depending on what you’re craving:

• Keep it classic: Go with the original bacon, egg, and cheddar—simple and always satisfying
• Craving something fresh: Try the Avocado + Everything or Pesto + Tomato
• Want a little heat: The Sriracha Mayo or Chili Crisp versions bring the perfect kick
• In the mood for sweet + savory: Hot Honey Bacon or Fig Jam + Cheddar are hard to beat

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you enjoyed this easy bacon egg sandwich, there are a few other recipes you might love next.

Try pairing this with another easy breakfast idea, or explore more quick morning recipes that keep mornings easy without sacrificing flavor. If you’re building confidence in the kitchen, this is exactly the kind of recipe that helps everything start to click.

→ Tomato Mozzarella Scrambled Eggs
→ 12 Simple Tips to Help You on Your Cooking Journey
→ Mini Waffle Bar 3 Ways

Before You Start

Can I make this ahead of time?
This sandwich is best fresh, but you can cook the bacon ahead and reheat it quickly when ready to assemble.

What’s the best bread to use?
Whole grain adds a hearty texture, but sourdough, brioche, or English muffins all work beautifully.

Can I fry the egg instead of scrambling?
Absolutely! A fried or over-easy egg adds a richer, more indulgent feel.

How do I keep the sandwich warm?
Wrap it in foil for a few minutes after assembling to keep everything warm and help the cheese melt even more.

Can I freeze this breakfast sandwich?
Yes! Assemble the sandwich (skip fresh toppings like avocado), wrap tightly, and freeze. Reheat in the oven or air fryer until warmed through.

 

 

 

One-Pan Mediterranean Farro Bowl – Packed with Veggies & Bold Flavor!

A wholesome, one-skillet wonder loaded with fresh veggies, hearty farro, and zesty lemon-garlic dressing—perfect for a healthy lunch or easy weeknight dinner!

One-Pan Mediterranean Farro Bowl – Packed with Veggies & Bold Flavor!

Looking for a healthy, flavor-packed meal that’s easy to make and perfect for any night of the week? This One-Pan Mediterranean Farro Bowl is your new go-to! Loaded with nutritious veggies, protein-rich chickpeas, and hearty farro, this satisfying bowl is tossed in a vibrant lemon-garlic vinaigrette for a zesty finish you’ll crave again and again.

Lately, we’ve been incorporating more Mediterranean and Middle Eastern-inspired dishes into our meals—not just for the health benefits, but because we absolutely love the fresh, bold flavors. From olive oil and herbs to warm spices and tangy citrus, these ingredients make healthy eating something to truly look forward to.

This simple skillet meal is inspired by the bright, fresh flavors of the Mediterranean diet—think olive oil, garlic, oregano, feta, and leafy greens—all coming together in one nourishing dish. Plus, it’s a complete meal in one pan, making cleanup a breeze. Whether you’re meal prepping for the week or whipping up a quick, healthy dinner, this Mediterranean Farro Bowl delivers bold flavor and balanced nutrition.

It’s also super versatile. Enjoy it warm or cold, and if you’re going for a plant-based option, simply skip the feta for a tasty vegan version. With fiber-rich farro, plant-based protein from chickpeas, and heart-healthy fats, it’s a dish you’ll feel good about serving—and eating.

Top it off with fresh parsley and a drizzle of that lemony vinaigrette for a vibrant, healthy meal that feels like a little escape to the Mediterranean coast.

Enjoy!

What Ingredients do I need?

Pantry & Dry Goods

• Farro (pearled)
• Chickpeas (canned)
• Olive oil
• Red wine vinegar
• Dried oregano
• Paprika
• Salt
• Black pepper

Produce

• Red onion
• Garlic
• Cherry tomatoes
• Red bell pepper
• Baby spinach
• Lemon
• Fresh parsley

Dairy

• Feta cheese (crumbled)

Broth

• Chicken or vegetable broth

Substitutions and Variations

Substitutions

• Chicken or vegetable broth → Water + bouillon or just water

• Chickpeas → White beans, black beans, or lentils

• Feta → Goat cheese

• Red bell pepper → Chopped carrots

Variations

• Protein-Packed Upgrade:  Add grilled chicken, shrimp, or salmon for a heartier bowl.

• Middle Eastern-Inspired Twist:  Swap the feta for a scoop of creamy hummus or tahini drizzle.  Add a sprinkle of sumac or za’atar for a citrusy-herby punch.

• Spicy Kick:  Add a dash of crushed red pepper flakes or harissa to the vinaigrette or sautéed veggies.

Kitchen Tips and Notes

• Use a large, deep skillet or sauté pan to prevent overflow and allow for even mixing.

• This dish is excellent warm or cold—leftovers make a great lunch the next day!

• Store in an airtight container for up to 3–4 days in the fridge.

   EQUIPMENT YOU MAY NEED   

• Large skillet or sauté pan with lid – essential for cooking the farro and veggies all in one pan.

• Small mixing bowl – for whisking the lemon-garlic vinaigrette.

• Whisk or fork – to mix the dressing.

• Cutting board & sharp knife – for prepping veggies, herbs, and garlic.

• Measuring cups & spoons – for accuracy with broth, oil, and spices.

• Wooden spoon or silicone spatula – to stir everything gently without scratching your pan.

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One-Pan Mediterranean Farro Bowl 

serves 4 - 6

1 cup farro pearled farro
2 cups chicken or vegetable broth
1 tablespoon olive oil
1/2 cup red onion, diced
2 cloves garlic, minced
1 cup halved cherry tomatoes
1 red bell pepper, diced
1 cup canned chickpeas drained and rinsed
½ teaspoon oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 handfuls baby spinach
½ cup crumbled feta cheese
fresh parsley chopped for garnish

Lemon-Garlic Vinaigrette:

2 tablespoons olive oil
1 tablespoon lemon juice freshly squeezed
1 teaspoon red wine vinegar
1 clove garlic minced
¼ teaspoon dried oregano
Pinch of salt and pepper

Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 2 minutes until slightly softened. Make sure to stir often so that h e garlic doesn't burn.

Add in the farro, chicken broth, oregano, paprika, salt, and black pepper. Stir to combine and bring o a boil. Reduce heat to low and simmer, covered for 20 minutes, or until most of the liquid is absorbed.

Stir in the cherry tomatoes, bell pepper, and chickpeas. Cook for 5 minutes. Remove pan from heat and stir in the baby spinach. It will wilt from the heat of the dish. Add the crumbled feta cheese.

Whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl. Drizzle the dressing over the farro mixture and gently toss to combine. Serve adding chopped parsley as garnish.

Southwestern Quinoa Salad

The perfect side dish that's bursting with Southwestern flavors and filled with quinoa, black beans, corn, red onion, and red bell pepper all doused with a lime vinaigrette.

Southwestern Quinoa Salad

As we head in to Spring our food seems to become lighter so let's bring on the side dishes that compliment so many man course items.  This Southwestern Quinoa Salad uses a whole grain as it's base and is filled with corn, red bell pepper, black beans, red onion, and cilantro.  The combination gives this salad a southwestern flair.  But what really makes this dish over the top is the vinaigrette.  A simple lime and chili powder vinaigrette is poured over the top and just bring all the flavors together.  It's a flavor bomb in your mouth!

This salad is very easy to make and has just a few ingredients.  It's great for a picnic with sandwiches or chicken.  Perfect along side chicken, fish, or pork for dinner.  It's such a versatile salad that goes with most dishes.  You'll want to make this all Spring and Summer long.

Enjoy!

What Ingredients do I need?

• Quinoa - I used a tri-color one
• Red onion
• Black beans
• Red bell pepper
• Corn - fresh or frozen
• Cilantro, chopped
• Fresh lime
• Olive Oil
• Chili Powder

Substitutions and Variations

• Try a different grain.  Couscous, bulgur, or farro would work beautifully.

• Add sweet potato, zucchini, or yellow squash for some variety.

Kitchen Tips and Notes

• Make Ahead - This salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.
• What do I need to make this?  Simple everyday items:
• good mixing bowls - I like ones with lid so I can store them right in the bowl
• 3 quart saucepan
• fine mesh strainer - I use the handheld ones for all of my grains for the compact size and ease of use.
• wooden spoons
• a good chef's knife - this is a good one for in a lower price range

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Southwestern Quinoa Salad

serves 6-8

1 cup quinoa
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 large red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Rinse the quinoa in a fine mesh strainer and then transfer it to a saucepan.  Cook the quinoa in water, according to package directions. (about 15 minutes) Fluff with a fork and remove from the pot to a bowl and allow to cool.    I removed about 1 cup of cooked quinoa and saved it for another use and used the rest for the salad.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature or refrigerated.