This Chicken & Roasted Sweet Potato Bowl is everything you want in a nourishing meal—simple, wholesome, and packed with flavor. Juicy chicken breast, caramelized sweet potatoes, and hearty brown rice come together in a perfectly balanced bowl, finished with a creamy, lemony tahini drizzle. It’s a recipe that’s as easy to prep as it is satisfying to eat.
Perfect for meal prep, quick weeknight dinners, or a colorful lunch bowl, this dish is a go-to for clean eating without sacrificing taste.
Why You’ll Love Chicken & Roasted Sweet Potato Bowls
- Wholesome & Filling: Protein, fiber, and healthy fats in every bite.
- Easy Weeknight Meal: Ready in 30 minutes with minimal fuss.
- Customizable: Swap proteins, grains, or veggies to fit your mood.
- Meal Prep Friendly: Stores well for grab-and-go lunches.
- Deliciously Creamy Tahini Drizzle: Adds a zesty, nutty finish.
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
For the Bowl:
- 1 lb chicken breast, diced and seasoned with salt and pepper
- 2 cups sweet potatoes, diced
- 2 cups cooked brown rice
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper, to taste
For the Tahini Drizzle:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
How to Make Chicken & Roasted Sweet Potato Bowls
1️⃣ Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper until well coated. Spread them out on a baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until golden and tender.
2️⃣ Cook the Chicken
While the sweet potatoes are roasting, heat a skillet over medium-high heat. Add the diced chicken breast and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
3️⃣ Make the Tahini Drizzle
In a small bowl, whisk together the tahini, lemon juice, and water until smooth and creamy. If it’s too thick, add a splash more water to reach a drizzly consistency.
4️⃣ Assemble the Bowls
Divide the cooked brown rice evenly among four bowls. Top each with a portion of roasted sweet potatoes and cooked chicken. Drizzle generously with the tahini sauce just before serving.
Storage Tips
- Fridge: Store the bowls in airtight containers for up to 4 days. Keep the tahini drizzle separate and add just before serving.
- Reheat: Warm in the microwave and then top with fresh tahini sauce for best texture and flavor.
Nutrition Info (Per Serving)
- Calories: ~400
- Protein: 30g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 5g
Frequently Asked Questions
1. Can I substitute chicken thighs?
Absolutely! Chicken thighs will be even juicier and flavorful—just adjust cooking time as needed.
2. What other grains work besides brown rice?
Quinoa, farro, or cauliflower rice are great alternatives if you want to switch it up.
3. Can I add more veggies?
Yes! Roasted broccoli, sautéed spinach, or fresh avocado would be delicious additions to these bowls.
4. Is there a way to make this sauce spicy?
For a little kick, stir a dash of cayenne pepper or a drizzle of sriracha into the tahini sauce.
5. How can I make this vegan?
Swap the chicken for roasted chickpeas or crispy tofu, and you’ve got a hearty plant-based version.
Final Thoughts
Chicken & Roasted Sweet Potato Bowls with Tahini Drizzle are the ultimate fuss-free, feel-good meal. They’re vibrant, nourishing, and endlessly adaptable to what you have on hand. Whether you’re meal-prepping for the week or need a quick and healthy dinner, this is one recipe that’s sure to become a staple.
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Chicken & Roasted Sweet Potato Bowls with Tahini Drizzle
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken & Roasted Sweet Potato Bowl is everything you want in a nourishing meal—simple, wholesome, and packed with flavor. Juicy chicken breast, caramelized sweet potatoes, and hearty brown rice come together in a perfectly balanced bowl, finished with a creamy, lemony tahini drizzle.
Ingredients
- 1 lb chicken breast, diced and seasoned with salt and pepper
- 2 cups sweet potatoes, diced
- 2 cups cooked brown rice
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper, to taste
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until golden and tender.
- While sweet potatoes roast, heat a skillet over medium-high heat. Add diced chicken breast and cook for 6-8 minutes until browned and cooked through.
- In a small bowl, whisk together tahini, lemon juice, and water until smooth. Add more water if needed to reach drizzling consistency.
- Divide cooked brown rice among four bowls. Top each with roasted sweet potatoes and chicken. Drizzle with tahini sauce before serving.
Notes
Store bowls in airtight containers in the fridge for up to 4 days. Keep tahini drizzle separate and add before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bowl
- Method: Oven & Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken bowl, sweet potato, tahini sauce, meal prep, healthy bowl