Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and black pepper. Spread them on a lined baking sheet.

In a separate bowl, drizzle the remaining tablespoon of olive oil over the chicken breasts and season with salt and pepper. Place the chicken on the same baking sheet as the sweet potatoes. Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken and sweet potatoes are roasting, cook the quinoa according to package instructions, usually about 15 minutes. Let the chicken and sweet potatoes rest for 5 minutes after roasting, then slice the chicken into strips.

In a large bowl, combine the cooked quinoa, fresh spinach, and halved cherry tomatoes. Add the roasted sweet potatoes and sliced chicken on top. Sprinkle with crumbled feta cheese and drizzle with balsamic vinegar before serving.