Preheat the oven to 400°F (200°C).

Peel and dice the sweet potatoes into 1/2-inch cubes.

Toss with a bit of olive oil, salt, and pepper.

Spread on a baking sheet and roast for 25-30 minutes, turning once, until tender and slightly crispy.

While sweet potatoes are roasting:

Rinse 1/4 cup of quinoa under cold water.

In a saucepan, combine quinoa with 1/2 cup of water.

Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Fluff with a fork and let it cool.

While potatoes and quinoa are cooking:

Preheat the grill or grill pan to medium-high heat.

Season the chicken breast with salt, pepper, and your favorite spices.

Grill the chicken for about 6-7 minutes on each side or until cooked through.

Let it rest for a few minutes, then slice.

Halve the cherry tomatoes and slice the cucumber.

In a mixing bowl or directly in your serving bowl, place the cooled, cooked quinoa as the base.

Arrange the grilled chicken, roasted sweet potatoes, cherry tomatoes, cucumber slices, and avocado on top.

Add a dollop of hummus in the center.