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Delicious chicken and sweet potato rice bowl with fresh vegetables

Chicken & Sweet Potato Rice Bowl

A comforting bowl of roasted sweet potatoes, spiced chicken, and creamy tahini sauce served over brown rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced and seasoned with salt and pepper
  • 2 cups sweet potatoes, diced Trader Joe’s has the most epic sweet potatoes.
  • 2 cups cooked brown rice
  • 1 tbsp olive oil
  • 1 tsp paprika
  • Salt and pepper, to taste Use as desired for seasoning.
Sauce
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water

Method
 

Roasting Sweet Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast in the oven for about 20 minutes, or until caramelized.
Cooking Chicken
  1. While the sweet potatoes are roasting, heat a skillet over medium heat.
  2. Add the diced chicken to the skillet and cook until browned and fully cooked through, stirring occasionally.
Preparing Sauce
  1. In a small bowl, whisk together tahini, lemon juice, and water until smooth.
Assembly
  1. In a bowl, layer the cooked brown rice, roasted sweet potatoes, and cooked chicken.
  2. Drizzle the tahini sauce over the top.

Notes

This dish can be made ahead and stored in an airtight container in the fridge. Reheat before serving. Feel free to add more veggies like broccoli or bell peppers.