Introduction

This Chicken & Sweet Potato bowl combines tender, seasoned chicken with roasted sweet potatoes and nutritious brown rice. Finished with a creamy tahini drizzle, it’s a simple yet satisfying meal perfect for any day of the week.

The image shows a white bowl with three main layers. The bottom layer is cooked brown rice with a slightly soft and moist texture, filling half the bowl. On top of the rice, there are grilled chicken pieces, golden brown with char marks, scattered mostly in the center. To the right side, there are roasted sweet potato chunks, bright orange with a slightly crispy outer texture. The whole dish is topped with a light creamy sauce drizzled in thin lines across the chicken, rice, and sweet potatoes, and sprinkled with finely chopped green onions. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper, then spread them evenly on a baking sheet.
Step 2: Roast the sweet potatoes in the oven for about 20 minutes, or until tender and lightly browned.
Step 3: While the sweet potatoes roast, cook the diced chicken in a skillet over medium heat until browned and cooked through, seasoning as needed.
Step 4: In a small bowl, whisk together tahini, lemon juice, and water until smooth to create the drizzle sauce.
Step 5: To serve, layer the cooked brown rice, chicken, and roasted sweet potatoes in bowls. Drizzle with the tahini sauce just before serving.

Tips & Variations

For extra flavor, marinate the chicken in a little garlic and lemon juice before cooking.
Substitute quinoa or couscous for brown rice for a different texture.
Add fresh herbs like parsley or cilantro on top to brighten the dish.
Use pumpkin or butternut squash instead of sweet potatoes for a seasonal twist.
If you prefer a spicier dish, add a pinch of cayenne pepper to the paprika before roasting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave until heated through. Add the tahini drizzle fresh before serving to maintain its flavor.

How to Serve

A bowl filled with three main layers: the bottom layer is light brown rice mixed with small orange carrot pieces, on top are golden-brown grilled chicken cubes with dark grill marks, and roasted orange sweet potato chunks scattered among the chicken. The dish is drizzled with a light creamy sauce and sprinkled with chopped green herbs. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and tend to stay juicier. Adjust the cooking time slightly, as thighs may take a bit longer to cook through.

Is there a vegan alternative to the chicken in this recipe?

You can replace the chicken with roasted chickpeas or marinated tofu for a plant-based version that pairs nicely with the sweet potatoes and tahini sauce.