Healthy Chicken Sweet Potato Bowl
This nutrient-dense bowl balances tender, spice-rubbed chicken breast with perfectly roasted, caramelized sweet potatoes. Served over fluffy rice and drizzled with a silky, nutty tahini sauce, it offers a sophisticated Mediterranean-inspired flavor profile. It is the ultimate meal-prep solution, providing a wholesome, satisfying dinner that combines fiber, quality protein, and vibrant, warm spices for an upscale yet simple home-cooked experience.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 2 servings
- Category: Dinner
- Method: Roasting and Searing
- Cuisine: Mediterranean inspired
- Diet: Halal
Ingredients
2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
1 tbsp olive oil
1/2 tsp smoked paprika
Salt and black pepper to taste
1 lb boneless, skinless chicken breast, cubed
1 tsp ground cumin
1 tsp garlic powder
2 cups cooked white rice
3 tbsp tahini
1 tbsp lemon juice
1-2 tbsp warm water (to thin sauce)
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper on a baking sheet.
Roast the potatoes for 25-30 minutes until tender and crispy at the edges.
While potatoes roast, season the chicken cubes with cumin, garlic powder, salt, and pepper.
Heat a skillet over medium-high heat and sear the chicken until golden brown and cooked through.
In a small bowl, whisk together the tahini, lemon juice, and enough warm water to reach a drizzling consistency.
Assemble bowls by placing a portion of rice in each, topping with roasted potatoes and seared chicken.
Drizzle generously with the tahini sauce before serving.
Notes
Leftovers can be stored in airtight containers for up to 3 days in the refrigerator. You can add fresh parsley or a sprinkle of toasted sesame seeds for extra texture and brightness. If you prefer a lighter base, substitute the white rice with quinoa or cauliflower rice.
Find it online: https://cookingwithramsay.com/healthy-chicken-sweet-potato-bowl/