Chicken Sweet Potato Bowl

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Listen, you NEED to make this power bowl tonight. Picture this: golden-brown sweet potato cubes with those perfectly crispy edges, sitting on a bed of fluffy white rice that soaks up all the flavor. Then there's the chicken – seasoned with smoky paprika and cumin, so tender it practically melts in your mouth. But here's the real game-changer: that creamy tahini drizzle cascading over everything, with fresh parsley adding that pop of color and brightness. This isn't just dinner, it's the kind of meal that makes you feel like you're taking care of yourself while actually enjoying every single bite. The contrast between the sweet caramelized potatoes and the savory spiced chicken? *Chef's kiss*. Trust me, once you make this, it'll be on repeat in your kitchen. It's filling, it's gorgeous, and it comes together faster than you'd think!

By chris

Updated on Mon, 29 Dec 2025 00:28:44 GMT

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Main recipe image showcasing the final dish — Savory chicken and roasted sweet potato power bowl with tahini sauce on white rice | lonerecipes.com

I first discovered the magic of power bowls at a little health-focused café near my office. They had this gorgeous bowl with roasted vegetables and grilled chicken that looked almost too pretty to eat. But when I tasted it, I was hooked – not just on the flavors, but on the whole concept of building a balanced meal in one bowl. That experience inspired me to create my own version at home. I wanted something with bold flavors, beautiful colors, and enough substance to actually keep me full. This Savory Chicken & Sweet Potato Power Bowl is the result of countless kitchen experiments. The sweet potatoes get tossed with olive oil and spices, then roasted until they're caramelized on the outside and creamy inside. The chicken gets the same spice treatment, creating this cohesive flavor profile that ties everything together. I learned that the key is getting those sweet potatoes really golden – that's where the magic happens. The tahini sauce was a later addition, but now I can't imagine the bowl without it. It adds this nutty, creamy element that elevates the whole dish. Every component can stand on its own, but together, they create something special.

Why I love this recipe

What I love most about this recipe is how it checks every box for me – it's healthy, satisfying, beautiful to look at, and actually tastes incredible. There's no sacrifice here; you're not choking down boring diet food. The sweet potatoes bring natural sweetness and that gorgeous orange color that makes the bowl Instagram-worthy (yes, that matters to me!). The chicken provides lean protein without being dry or bland, thanks to that spice rub. And the tahini sauce? It's the secret weapon that makes you feel like you're eating something indulgent. I also love the flexibility of this recipe. Feeling lazy? Use rotisserie chicken. Want more veggies? Throw in some roasted broccoli or chickpeas. Need it to be vegan? Swap the chicken for crispy tofu. The formula works no matter how you tweak it. Plus, it's one of those rare recipes that actually tastes better as leftovers – all those flavors meld together overnight. It's become my answer to the eternal question of "what's for dinner?" because I know it'll satisfy everyone at my table.

What You Need From Your Kitchen

Chicken breasts: Pat dry and season generously with the spice mixture for maximum flavor
Sweet potatoes: Peel and cube into uniform 1-inch pieces, toss with oil and spices before roasting
White rice: Cook according to package directions, or use pre-cooked rice for quicker assembly
Tahini: Mix with lemon juice and water until smooth and pourable for drizzling
Olive oil: Use to coat both the sweet potatoes and chicken before roasting
Fresh parsley: Chop finely and sprinkle over the finished bowls for color and freshness
Lemon juice: Whisk into the tahini sauce to add brightness and help thin the consistency

Let's Make These Together

Prep Your Ingredients: Start by getting everything ready before you begin cooking. Peel and cube your sweet potatoes into uniform pieces, pat your chicken breasts dry, and measure out all your spices. This mise en place approach will make the actual cooking process smooth and stress-free. Having everything prepped means you can focus on getting those perfect crispy edges on your sweet potatoes and that beautiful golden color on your chicken.
Season and Roast: Toss those sweet potato cubes with olive oil and spices until they're evenly coated – don't be shy with the seasoning! Spread them on your baking sheet in a single layer, giving them space to breathe. Rub your chicken breasts with that aromatic spice blend, really pressing it into the meat. Pop everything in the oven and let the heat work its magic, transforming simple ingredients into something spectacular.
Perfect Your Tahini Drizzle: While everything roasts, make your tahini sauce the star of the show. Whisk it with lemon juice and water until it's silky smooth and pourable. Taste it and adjust – maybe it needs more lemon for brightness or a pinch of salt for depth. This sauce is what brings all the components together, so get it just right.
Build Beautiful Bowls: Now comes the fun part – assembling your masterpiece! Start with a generous scoop of fluffy rice as your foundation. Arrange your perfectly roasted sweet potatoes and sliced chicken on top, creating height and visual interest. Finish with that gorgeous tahini drizzle in artistic swoops and a sprinkle of fresh green parsley. Stand back and admire your work before diving in!

Additional recipe photo showing texture and details — Nourishing power bowl with seasoned chicken, roasted sweet potatoes, and tahini sauce | lonerecipes.com

Switch Things Up

The first time I made this bowl, I was honestly just trying to use up some sweet potatoes sitting in my pantry. I had no idea it would become such a staple in my kitchen! I remember taking that first bite and being blown away by how the sweet and savory elements played together. Now, every time I roast those sweet potato cubes and smell that paprika and cumin mixing in the air, I get excited for dinner. I've made this for friends who claimed they didn't like sweet potatoes, and they've all asked for the recipe. There's something about the way the tahini drizzle brings everything together that just makes sense. I've experimented with different spice blends, added roasted chickpeas for extra protein, and even tried it with quinoa instead of rice. But the original version? Still my favorite. It's become my Sunday meal prep champion – I make a big batch and portion it out for easy lunches.

Perfect Pairings

This power bowl pairs beautifully with a crisp cucumber and tomato salad dressed with lemon vinaigrette for added freshness. If you want to make it a complete feast, serve alongside some warm pita bread or naan to scoop up every last bit of that tahini sauce. A side of pickled red onions adds a tangy crunch that cuts through the richness perfectly. For beverages, try it with a chilled mint lemonade or a light sparkling water with cucumber. If you're feeding a crowd, add a mezze platter with hummus, baba ganoush, and olives to create a full Mediterranean-inspired spread.

Step-by-step preparation photo — Healthy chicken bowl topped with caramelized sweet potatoes and creamy drizzle | lonerecipes.com

Frequently Asked Questions

→ Can I use a different grain instead of white rice?: Absolutely! Quinoa, brown rice, cauliflower rice, or even farro would work beautifully in this bowl. Just adjust the cooking time based on what you choose. Brown rice will take longer, while cauliflower rice cooks in just a few minutes.
→ How do I store the leftovers?: Store each component separately in airtight containers in the refrigerator for up to 4 days. Keep the tahini sauce separate and add it when you're ready to eat. The sweet potatoes and chicken reheat well in the microwave or oven.
→ Can I make this recipe vegan?: Yes! Replace the chicken with crispy baked tofu, chickpeas, or tempeh. Season them with the same spice blend and roast alongside the sweet potatoes. Everything else in the recipe is already plant-based.
→ What if I don't have tahini?: You can substitute tahini with another creamy sauce like Greek yogurt mixed with lemon juice, cashew cream, or even a simple lemon-herb vinaigrette. The flavor will be different but still delicious.
→ How can I make the sweet potatoes extra crispy?: The key is not overcrowding the baking sheet and making sure they're in a single layer with space between each cube. You can also increase the oven temperature to 450°F and flip them halfway through roasting. Pat them completely dry before tossing with oil for maximum crispiness.
→ Can I prep this ahead for meal prep?: This recipe is perfect for meal prep! Cook all the components on Sunday and store them separately. Assemble bowls throughout the week for quick, healthy lunches or dinners. The flavors actually develop and improve after a day or two.
→ What other vegetables can I add?: Feel free to add roasted broccoli, Brussels sprouts, bell peppers, or zucchini. You could also add some fresh veggies like cucumber, tomatoes, or shredded cabbage for extra crunch and nutrition.

Conclusion

This Savory Chicken & Sweet Potato Power Bowl has become my go-to weeknight dinner when I want something that's both nourishing and absolutely delicious. The combination of textures and flavors just works – from the fluffy rice base to the caramelized sweet potatoes and tender chicken, every bite is satisfying. What I love most is how customizable it is; you can prep the components ahead and assemble bowls throughout the week. It's proof that healthy eating doesn't mean sacrificing flavor or satisfaction.

Chicken Sweet Potato Bowl

A wholesome power bowl featuring tender seasoned chicken, caramelized sweet potato cubes, and fluffy rice, all drizzled with creamy tahini sauce.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

By: chris

Category: main-dishes

Difficulty: easy

Cuisine: American

Yield: 4 Servings (4 balls)

Dietary: High-Protein, Gluten-Free

Ingredients

012 large chicken breasts (about 1 lb)

022 large sweet potatoes, cubed

032 cups white rice

041/4 cup tahini sauce

052 tablespoons olive oil

062 teaspoons paprika

071 teaspoon cumin

081 teaspoon garlic powder

09Fresh parsley for garnish

102 tablespoons lemon juice

Instructions

Step 01

Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into 1-inch pieces for even cooking. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1 teaspoon paprika, salt, and pepper. Spread them in a single layer on a baking sheet lined with parchment paper, making sure they don't overlap so they can caramelize properly.

Step 02

Pat the chicken breasts dry with paper towels. In a small bowl, mix together 1 teaspoon paprika, cumin, garlic powder, salt, and pepper. Rub this spice mixture all over both sides of the chicken breasts, pressing it in gently so it adheres. Drizzle the remaining tablespoon of olive oil over the chicken.

Step 03

Place the seasoned chicken breasts on another baking sheet or in an oven-safe skillet. Put both the sweet potatoes and chicken in the preheated oven. Roast the sweet potatoes for 25-30 minutes, flipping them halfway through, until they're golden and crispy on the edges. The chicken will need about 20-25 minutes, or until it reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing it into strips or cubes.

Step 04

While the chicken and sweet potatoes are roasting, cook the rice according to package directions. For extra flavor, you can cook it in chicken or vegetable broth instead of water. Fluff the cooked rice with a fork and keep it warm.

Step 05

In a small bowl, whisk together the tahini, lemon juice, a pinch of salt, and 2-3 tablespoons of water until you reach a pourable consistency. The sauce should be smooth and creamy. If it's too thick, add more water one tablespoon at a time. Taste and adjust the seasoning with more lemon juice or salt if needed.

Step 06

Divide the cooked rice among four serving bowls, creating a base. Top each bowl with sliced or cubed chicken and a generous portion of roasted sweet potatoes. Drizzle the tahini sauce over everything in a beautiful zigzag pattern. Garnish with freshly chopped parsley and serve immediately while everything is warm and the flavors are at their peak.

Notes

Make sure to cut the sweet potatoes into uniform 1-inch cubes so they cook evenly and get those perfect crispy edges.
Don't overcrowd the baking sheet with sweet potatoes – they need space to caramelize rather than steam.
Let the chicken rest for 5 minutes after cooking to keep it juicy when you slice it.
The tahini sauce will thicken as it sits, so add more water or lemon juice to thin it out if needed before serving.
This recipe is perfect for meal prep – store the components separately in airtight containers for up to 4 days.
If you prefer crispier chicken, you can cook it in a skillet instead of roasting it.