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Healthy Chicken & Sweet Potato Power Bowls - A Balanced, Flavor-Packed Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

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.