These bowls are the kind of weeknight meal you keep coming back to. They’re colorful, hearty, and full of satisfying textures—crispy roasted sweet potatoes, juicy chicken, and fresh greens. Everything cooks on a sheet pan, and the simple dressing ties it all together.
You can customize the toppings and make it your own. It’s an easy, feel-good meal that tastes just as good the next day.
Healthy Chicken & Sweet Potato Power Bowls - A Balanced, Flavor-Packed Meal
Ingredients
- Chicken: 1.5 lb boneless, skinless chicken breasts or thighs
- Sweet potatoes: 2 medium, peeled and cubed
- Veggies: 1 red onion (sliced), 1 red bell pepper (sliced), 2 cups broccoli florets
- Greens: 4 cups baby spinach or mixed greens
- Grain base (optional): 2 cups cooked quinoa, brown rice, or farro
- Spices: 1.5 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp dried oregano, 1/2 tsp salt, black pepper to taste
- Oil: 3 tbsp extra-virgin olive oil (divided)
- Lemon-tahini dressing: 1/4 cup tahini, juice of 1 lemon, 1 tbsp maple syrup or honey, 1 small garlic clove (grated), 2–4 tbsp warm water, pinch of salt
- Toppings: 1 avocado (sliced), 1/4 cup toasted pepitas or almonds, fresh cilantro or parsley, lime or lemon wedges
Instructions
- Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
- Season the sweet potatoes: Toss the cubes with 1 tbsp olive oil, half the spice blend, and a pinch of salt.Spread on half the sheet pan.
- Add the veggies: On the other half, toss onion, bell pepper, and broccoli with 1 tbsp olive oil, a pinch of salt, and black pepper. Roast for 12 minutes.
- Season the chicken: Pat dry. Drizzle with 1 tbsp olive oil, then coat with the remaining spices.Push the veggies to make space and add the chicken to the pan.
- Roast to finish: Continue roasting 12–16 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender with caramelized edges. Rest chicken for 5 minutes, then slice.
- Make the dressing: Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water, 1 tbsp at a time, until creamy and pourable.
- Prep the base: Add a handful of greens to each bowl.If using, spoon in 1/2 cup warm quinoa, rice, or farro.
- Build the bowls: Divide sweet potatoes, roasted veggies, and sliced chicken. Top with avocado, seeds, and herbs.
- Finish with sauce: Drizzle with lemon-tahini dressing. Serve with citrus wedges for extra brightness.
Why This Recipe Works
- Balanced macros: Lean protein, complex carbs, and healthy fats keep you full and energized.
- Sheet pan convenience: Most of the cooking happens in the oven, so cleanup is simple.
- Big flavor, simple steps: A quick spice blend and a bright lemon-tahini dressing add tons of taste without extra work.
- Flexible base: Swap grains, greens, or toppings to match what you have on hand.
- Great for meal prep: Holds up well in the fridge and reheats nicely.
What You’ll Need
- Chicken: 1.5 lb boneless, skinless chicken breasts or thighs
- Sweet potatoes: 2 medium, peeled and cubed
- Veggies: 1 red onion (sliced), 1 red bell pepper (sliced), 2 cups broccoli florets
- Greens: 4 cups baby spinach or mixed greens
- Grain base (optional): 2 cups cooked quinoa, brown rice, or farro
- Spices: 1.5 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp dried oregano, 1/2 tsp salt, black pepper to taste
- Oil: 3 tbsp extra-virgin olive oil (divided)
- Lemon-tahini dressing: 1/4 cup tahini, juice of 1 lemon, 1 tbsp maple syrup or honey, 1 small garlic clove (grated), 2–4 tbsp warm water, pinch of salt
- Toppings: 1 avocado (sliced), 1/4 cup toasted pepitas or almonds, fresh cilantro or parsley, lime or lemon wedges
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
- Season the sweet potatoes: Toss the cubes with 1 tbsp olive oil, half the spice blend, and a pinch of salt.
Spread on half the sheet pan.
- Add the veggies: On the other half, toss onion, bell pepper, and broccoli with 1 tbsp olive oil, a pinch of salt, and black pepper. Roast for 12 minutes.
- Season the chicken: Pat dry. Drizzle with 1 tbsp olive oil, then coat with the remaining spices.
Push the veggies to make space and add the chicken to the pan.
- Roast to finish: Continue roasting 12–16 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender with caramelized edges. Rest chicken for 5 minutes, then slice.
- Make the dressing: Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water, 1 tbsp at a time, until creamy and pourable.
- Prep the base: Add a handful of greens to each bowl.
If using, spoon in 1/2 cup warm quinoa, rice, or farro.
- Build the bowls: Divide sweet potatoes, roasted veggies, and sliced chicken. Top with avocado, seeds, and herbs.
- Finish with sauce: Drizzle with lemon-tahini dressing. Serve with citrus wedges for extra brightness.
Storage Instructions
- Fridge: Store components separately in airtight containers for up to 4 days.
Keep dressing in a jar.
- Reheating: Reheat chicken, grains, and roasted veggies in a skillet or microwave until warm. Add greens and avocado fresh.
- Freezer: Cooked chicken and grains freeze well for up to 2 months. Sweet potatoes also freeze, but skip the fresh toppings until serving.
Why This is Good for You
- Lean protein: Chicken supports muscle repair and steady energy.
- Complex carbs: Sweet potatoes offer fiber, potassium, and beta-carotene for eye and immune health.
- Healthy fats: Tahini and avocado add heart-healthy fats that keep you satisfied.
- Micronutrient boost: Broccoli, peppers, and greens deliver vitamin C, folate, and antioxidants.
- Balanced plate: The combo of protein, fiber, and fats helps curb cravings and stabilize blood sugar.
Common Mistakes to Avoid
- Crowding the pan: Overlapping veggies steam instead of roast.
Use two pans if needed.
- Skipping the rest: Resting chicken locks in juices. Slice too soon and it can dry out.
- Watery dressing: Add water slowly. Tahini thickens first, then loosens—keep whisking.
- Under-seasoning: Sweet potatoes and chicken need a generous pinch of salt and spice for best flavor.
- Adding greens too early: Don’t heat delicate greens; add them just before serving so they stay fresh.
Alternatives
- Protein swaps: Turkey breast, salmon, shrimp, tofu, or chickpeas.
- Veggie swaps: Cauliflower, zucchini, Brussels sprouts, or carrots work well.
- Grain-free: Use extra greens or riced cauliflower instead of grains.
- Spice profile: Try curry powder, shawarma spice, or chili-lime seasoning.
- Dairy boost: Add a dollop of Greek yogurt or crumbled feta for creaminess.
FAQ
Can I make this bowl ahead for meal prep?
Yes.
Roast the chicken and vegetables, cook your grain, and store the dressing separately. Assemble and add fresh toppings the day you eat.
How do I keep the chicken juicy?
Use an instant-read thermometer and pull the chicken at 165°F. Rest for 5 minutes before slicing to keep the juices in.
What if I don’t like tahini?
Swap with Greek yogurt, hummus thinned with lemon juice and olive oil, or a simple vinaigrette.
Can I air-fry the sweet potatoes?
Absolutely.
Air-fry at 390°F (200°C) for 12–15 minutes, shaking halfway, until crisp-tender.
Is there a spice-free version?
Keep it simple with salt, pepper, and a squeeze of lemon. Add fresh herbs like parsley or dill for flavor without heat.
Final Thoughts
These Healthy Chicken & Sweet Potato Power Bowls are simple to make, big on flavor, and easy to customize. They fit into busy schedules and support a balanced way of eating.
Keep the components on hand, and you’ll always have a nourishing meal ready to go. It’s the kind of recipe that makes healthy eating feel effortless.
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