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Roasted Chicken and Sweet Potato Bowls with Maple Tahini Dressing

A nourishing bowl featuring tender roasted chicken, caramelized sweet potatoes over fluffy rice, finished with a creamy maple tahini drizzle.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 1.5 lbs boneless skinless chicken breast cubed
  • 2 large sweet potatoes peeled and cubed
  • 3 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 4 cups cooked white rice
  • 0.25 cup fresh parsley chopped
Maple Tahini Dressing
  • 0.5 cup tahini paste
  • 3 tbsp maple syrup
  • 0.25 cup lemon juice
  • 1 clove garlic minced
  • 4-6 tbsp warm water to thin

Equipment

  • Baking sheets
  • Mixing bowls
  • Whisk
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Toss chicken cubes with half the olive oil, paprika, garlic powder, salt, and pepper. Spread on one baking sheet.
  3. Toss sweet potato cubes with remaining oil and seasonings. Spread on the second baking sheet.
  4. Roast for 25-35 minutes, flipping halfway, until chicken is cooked through and potatoes are tender and browned.
  5. Meanwhile, whisk together tahini, maple syrup, lemon juice, minced garlic, and salt. Gradually add warm water until a creamy, pourable consistency is reached.
  6. Assemble bowls with rice base, topped with roasted chicken and sweet potatoes.
  7. Drizzle generously with dressing and garnish with parsley.

Notes

Store dressing separately if meal prepping. Reheat bowl contents before adding sauce.