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Chicken & Sweet Potato Power Bowl

A nutritious and filling bowl featuring roasted sweet potatoes, grilled chicken, and fluffy rice, finished with a creamy garlic tahini drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Bowl Components
  • 1 lb chicken breast cubed
  • 2 large sweet potatoes peeled and cubed
  • 2 cups jasmine rice cooked
  • 3 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley chopped
Creamy Sauce
  • 0.25 cup tahini paste
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • 2-3 tbsp water warm

Equipment

  • Baking sheet
  • Large skillet or grill pan
  • Rice cooker or pot
  • Small mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss sweet potato cubes with 1.5 tbsp olive oil, half the spices, salt, and pepper. Spread on baking sheet.
  3. Roast sweet potatoes for 25-30 minutes until tender and browned.
  4. Meanwhile, season chicken pieces with remaining oil and spices. Grill or pan-sear over medium-high heat until fully cooked (approx 6-8 mins).
  5. Prepare the sauce by whisking tahini, lemon juice, garlic, and enough warm water to reach a drizzling consistency.
  6. Assemble bowls with a base of rice, topped with roasted potatoes and chicken.
  7. Drizzle generously with sauce and garnish with fresh parsley.

Notes

Store leftovers in airtight containers for up to 4 days. Keep sauce separate until serving.