Moroccan Spiced Chicken & Quinoa Bowl

This warmly spiced chicken bowl brings the flavors of Moroccan cuisine to your weeknight table without any gluten in sight. Bone-in chicken thighs are rubbed with a fragrant blend of cumin, cinnamon, paprika, and turmeric, then roasted alongside cubed sweet potatoes and crispy chickpeas until everything is caramelized and tender. Instead of traditional farro (which contains gluten), this naturally gluten-free version swaps in fluffy quinoa, a complete protein that soaks up all the warm spices and tangy lemon-tahini drizzle beautifully. Everything comes together on one sheet pan for easy cleanup, while the quinoa simmers away on the stovetop. A simple lemon-tahini sauce, brightened with garlic and a touch of maple syrup, ties the whole bowl together with creamy, tangy richness. Fresh parsley, toasted almonds, and a scatter of pomegranate seeds add color, crunch, and a pop of freshness that makes this dish feel both nourishing and celebratory. Perfect for meal prep or a cozy family dinner, this bowl is naturally gluten-free, dairy-free, and packed with fiber, protein, and healthy fats. It's a wonderful way to enjoy bold, comforting flavors while keeping the meal balanced and nutrient-dense — ideal for anyone following a gluten-free lifestyle who still craves hearty, satisfying grain bowls.</long_description> <parameter name="meta_description">Gluten-free Moroccan spiced chicken bowl with roasted sweet potatoes, chickpeas, quinoa, and lemon-tahini drizzle. Hearty, healthy dinner.

Ingredients

• 8 piecebone-in, skin-on chicken thighs, about 2.5 lbs
• 2 tspground cumin
• 1 tspground cinnamon
• 1.5 tspsmoked paprika
• 1 tspground turmeric
• 1 tspgarlic powder
• 1.5 tspsalt, divided
• 0.5 tspblack pepper
• 4 tbspolive oil, divided; certified gluten-free
• 2 largesweet potatoes, peeled and cubed
• 1 can (15 oz)chickpeas, drained, rinsed, and patted dry
• 1.5 cupquinoa, rinsed; certified gluten-free
• 3 cupWater or low-sodium chicken broth, certified gluten-free broth
• 0.33 cuptahini
• 3 tbsplemon juice, freshly squeezed
• 1 clovegarlic, minced
• 1 tspmaple syrup
• 3 tbspWarm water, to thin tahini sauce, as needed
• 0.25 cupfresh parsley, chopped, for garnish
• 0.33 cupsliced almonds, toasted, for garnish
• 0.33 cuppomegranate seeds, optional, for garnish

Method

No instructions listed.