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A vibrant bowl with roasted chicken, sweet potatoes, kale, and quinoa drizzled with tahini sauce.
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Chicken Sweet Potato Bowl

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 550kcal

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.