There is something so comforting about roasting vegetables as the air turns crisp. This Chicken Sweet Potato Bowl is exactly what your body craves right now. It is vibrant, filling, and incredibly easy to pull together. You get a balanced meal that tastes like a gourmet cafe treat. It is the ultimate way to fuel your busy week.
Why This Recipe Is a Winner
This recipe is a total winner for your weekly meal prep routine. It combines hearty protein with fiber-rich sweet potatoes and fresh greens. You will love how the smoky spices pair with the creamy tahini. Everything roasts together on one pan for minimal cleanup later. It is a healthy reset that actually leaves you feeling satisfied. Your family will appreciate the bright colors and bold flavors.
Simple Method
Making this bowl is as simple as it gets for beginners. You just toss your ingredients in spices and let the oven work. The chicken stays juicy while the potatoes get perfectly tender and golden. While those roast, you can quickly whisk the three-ingredient dressing. Even if you are new to cooking, you can master this. It is a foolproof way to get dinner on the table.
Ingredients You’ll Need
Most of these items are likely already in your pantry staples collection.
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chopped curly kale, stems removed
- 2 cups cooked quinoa
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
Step-by-Step
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on the baking sheet.
- In a separate bowl, coat chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, and remaining salt and pepper.
- Arrange chicken on the sheet pan alongside the sweet potatoes in a single layer.
- Roast for 20 to 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and 1 to 2 tablespoons of warm water until smooth to create the dressing.
- In a large mixing bowl, massage kale with the remaining 1 tablespoon of olive oil for 2 minutes until softened.
- Divide cooked quinoa and kale among four bowls.
- Top with roasted chicken and sweet potatoes, then drizzle evenly with the lemon-tahini dressing.
Best Ways to Enjoy It
Serve this bowl warm for a cozy fall dinner tonight. You can add a sprinkle of pumpkin seeds for extra crunch. Pair it with a cold glass of sparkling water and lemon. For a beautiful presentation, layer the ingredients in clear glass bowls. It is a meal that looks as good as it tastes. Sit back, relax, and enjoy your nutritious creation.
How to Store Leftovers
These bowls are fantastic for staying fresh all week long. Store the components in airtight containers for up to four days. Keep the dressing in a separate small jar to prevent sogginess. When you are ready, reheat the chicken and potatoes in the microwave. The kale stays fresh and crisp even after a few days. It makes your weekday lunches feel like a real treat.
Tips for Best Results
- Massage the kale with olive oil to make it tender and sweet.
- Cut your sweet potato cubes into even sizes for uniform roasting.
- Avoid crowding the sheet pan so the chicken browns properly.
- Whisk the dressing until it is creamy and completely smooth.
- Use a meat thermometer to ensure the chicken stays juicy.
- Add a handful of fresh fall apples for a sweet crunch.
- Prepare the quinoa ahead of time to save precious minutes.
- Double the dressing recipe to use on salads later in the week.
Ways to Switch It Up
- Swap the quinoa for brown rice or cauliflower rice.
- Use roasted chickpeas instead of chicken for a vegetarian option.
- In summer, swap sweet potatoes for zucchini or bell peppers.
- Try honey instead of maple syrup for a different sweetness.
- Add a dash of hot sauce to the dressing for a kick.
Quick Answers
Can I make this ahead of time?
Yes, this is perfect for meal prep. Just store the dressing separately to keep everything fresh. Reheat the chicken and potatoes before serving.
What if I do not like tahini?
You can substitute tahini with almond butter or peanut butter. It will change the flavor slightly but still taste delicious. A simple balsamic vinaigrette also works well.
Is this recipe kid-approved?
Most kids love the mild sweetness of the roasted potatoes. You can serve the kale on the side if they prefer. It is a great way to introduce new flavors.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every healthy bite fuel your day. Happy cooking!
— Lidia
Ingredients
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups chopped curly kale, stems removed
- 2 cups cooked quinoa
- 1/4 cup tahin i
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on the baking sheet.
- In a separate bowl, coat chicken pieces with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, and remaining salt and pepper.
- Arrange chicken on the sheet pan alongside the sweet potatoes in a single layer.
- Roast for 20 to 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and 1 to 2 tablespoons of warm water until smooth to create the dressing.
- In a large mixing bowl, massage kale with the remaining 1 tablespoon of olive oil for 2 minutes until softened.
- Divide cooked quinoa and kale among four bowls.
- Top with roasted chicken and sweet potatoes, then drizzle evenly with the lemon-tahini dressing.
