Preheat the oven: Heat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Prep the sweet potatoes & Brussels sprouts: Toss sweet potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer on one sheet.
Toss Brussels sprouts with ½ tbsp olive oil, thyme, salt, and pepper. Spread on the other sheet.
Roast veggies: Roast sweet potatoes for about 25–30 minutes, flipping halfway.
Roast Brussels sprouts for 18–22 minutes until crisp-tender with golden edges.
Cook the chicken: Pat chicken dry, rub with remaining ½ tbsp olive oil, salt, and pepper.
Place on a sheet pan (or skillet) and bake alongside veggies for 18–22 minutes, until internal temp reaches 165°F.
Let rest for 5 minutes, then slice into strips or cubes.
Cook the grain base: While veggies roast, cook quinoa (or farro/rice) according to package instructions.
Make the balsamic glaze: In a small saucepan, simmer balsamic vinegar and honey/maple over medium heat until reduced by about half (8–10 minutes). It should coat the back of a spoon. Remove from heat to cool slightly.
Assemble the bowls:
Add ¾ cup cooked quinoa (or chosen grain) to each bowl.
Top with roasted sweet potatoes, Brussels sprouts, and sliced chicken.
Sprinkle with pecans, dried cranberries, and goat cheese/feta.
Drizzle generously with balsamic glaze.
Garnish with fresh parsley.
