Chicken Sweet Potato Bowl

Roasted sweet potato, crispy kale, ground chicken and a creamy tahini sauce. This chicken sweet potato bowl is the perfect quick and easy weeknight meal. It’s packed with flavor is sure to become a family favorite.

Chicken sweet potato bowl

Why You’ll Love This Recipe

  • Done in under 30 minutes. This chicken sweet potato bowl is done in under 30 minutes making it the perfect lunch or weeknight dinner.
  • Easy to make. It is incredibly easy to make no matter what your skill level is.
  • Minimal ingredients. This recipe has minimal ingredients which in my opinion are the best kind of recipes.
  • Balanced meal. It has all of the components of a balanced meal – protein, complex carbs, healthy fats, and greens.
  • Household staple. This is a staple in our house. We have it almost every week.
  • Everyone loves it. This chicken sweet potato bowl is so delicious and is bound to become a family favorite.
  • Packed with flavor. There are so many flavors that come together in this simple meal. You’ll start drizzling the creamy tahini sauce on everything.
  • Fits many diets and lifestyles. This meal is gluten free, dairy free, grain, free, whole30, and paleo.
  • Versatile. It’s incredibly versatile. I often switch up the veggies and even the protein in this meal. Use whatever you have on hand!
Ingredient shot

Ingredients & Substitutions

  • Ground chicken. 1 lb of ground chicken. You can use ground turkey as well.
  • Sweet potato. 1 small sweet potato, cut into 1 inch pieces. You can sub for large carrots, butternut squash or any type of potato.
  • Broccoli. Head of broccoli cut into florets. You can use any veggies you have on hand. Cauliflower, brussels sprouts, broccolini, etc.
  • Kale. Finely chopped, massaged with olive oil and salt. Can use any dark leafy green.
  • Tahini. The base of the creamy tahini dressing in this chicken sweet potato bowl. I personally only use Soom tahini.
  • Lemon. Juice from 1/2 a lemon.
  • Garlic. 1 clove of garlic or about 1 tbsp minced.
  • Seasonings. Salt, pepper, onion, and garlic powder. You can adjust to taste for sauce

How to Make

Step 1

Roast the sweet potatoes. Preheat the oven to 425. Season the sweet potato with olive oil, salt and a pepper then spread on a baking sheet. Cook for about 10 minutes.

Sweet potato and broccoli

Step 2

Roast the broccoli. While the sweet potato is roasting, season broccoli with olive oil, salt and pepper. Take the sweet potato out of the oven after 10 minutes and add the broccoli to the sheet pan. Bake for 10 minutes.

Sweet potato broccoli and kale

Step 3

Add the kale. Massage the kale with olive oil and salt. After the broccoli has been baking for 10 minutes, remove it from the oven. Add the kale to the sheet pan and bake it for a final 5-7 minutes.

Step 4

Cook the chicken. While the veggies are roasting add 1 tbsp olive oil to a skillet at a medium high heat. Next add the chicken and allow to cook on one side for 2-3 minutes. Flip over in one whole piece. Cook for about 2-3 minutes and then start to break apart with the spatula. Cook for another 3-5 minutes or until all of the pink is gone and chicken is cooked through.

Step 5

Make the creamy tahini sauce. In a small bowl or jar add all of the tahini sauce ingredients and mix well. Slowly add room temp water and stir until you reach the desired thickness.

Chicken sweet potato bowl

Step 6

Serve. Once everything is ready, assemble the chicken sweet potato bowl. Add broccoli, kale, sweet potatoes, and ground chicken then drizzle with creamy tahini sauce.

Expert Tips

  • To save time you can make the dressing ahead of time. Store in an airtight container in the fridge for up to 4 days.
  • Have fun with the veggies! One of the best parts of this chicken sweet potato bowl is that it is versatile. Play around veggies and use what you have on hand. Some great additions: cauliflower, brussels sprouts, zucchini, and carrots.
  • Garnish chicken sweet potato bowl with hemp seeds and fresh herbs to increase healthy fats, protein, and antioxidants.
  • As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and you’ll have a smooth, creamy tahini salad dressing in no time.
  • For best results use a really smooth, runny tahini. I only use Soom Foods.

Frequently Asked Questions

What should I serve this chicken sweet potato bowl with?

This bowl is delicious on its own and has all the components of a balanced meal but you can serve with rice for some additional carbs. You can also serve with fresh herbs to elevate the flavor .

How do I store it?

Store in an airtight container in the fridge for up to 5 days.

Is this dairy free?

Yes! It’s naturally gluten free, dairy free, paleo, and whole30 approved.

Can it be made vegan?

Absolutely! Swap out the ground chicken with chickpeas or tofu for a plantbased dish.

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5 from 1 vote

Chicken Sweet Potato Bowl

Ground chicken, roasted sweet potato, crispy kale and a creamy tahini sauce. This chicken sweet potato bowl is the perfect delicious, quick, & easy meal. Plus it's gluten free, dairy free, and paleo.
Servings 2
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 1-1.5 lb ground chicken
  • 1 large sweet potato cut into 1 inch pieces
  • 1 head broccoli cut into florets
  • 1 bunch kale finely chopped

Tahini Dressing

  • ¼ cup tahini
  • ½ lemon juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • salt and pepper to taste
  • water to thin dressing

Instructions

  • Roast the sweet potatoes. Preheat the oven to 425. Season the sweet potato with olive oil, salt and a pepper then spread on a baking sheet. Cook for about 10 minutes.
  • Roast the broccoli. While the sweet potato is roasting, season broccoli with olive oil, salt and pepper. Take the sweet potato out of the oven after 10 minutes and add the broccoli to the sheet pan. Bake for 10 minutes.
  • Add the kale. Massage the kale with olive oil and salt. After the broccoli has been baking for 10 minutes, remove it from the oven. Add the kale to the sheet pan and bake it for a final 5-7 minutes.
  • Cook the chicken. While the veggies are roasting add 1 tbsp olive oil to a skillet at a medium high heat. Next add the chicken and allow to cook on one side for 2-3 minutes. Flip over in one whole piece. Cook for about 2-3 minutes and then start to break apart with the spatula. Cook for another 3-5 minutes or until all of the pink is gone and chicken is cooked through.
  • Make the creamy tahini sauce. In a small bowl or jar add all of the tahini sauce ingredients and mix well. Slowly add room temp water and stir until you reach the desired thickness.
  • Serve. Once everything is ready, assemble the chicken sweet potato bowl. Add broccoli, kale, sweet potatoes, and ground chicken then drizzle with creamy tahini sauce.

Video

Notes

  • Feel free to add whatever veggies you have on hand – cauliflower, zucchini, dark leafy greens, broccolini, carrots.
  • Switch up the protein if you’d like. I like to do ground turkey sometimes. You can make it vegan by using chickpeas.
  • Store in an airtight container in the fridge for up to 5 days. 
  • Store dressing separately in an airtight container or glass jar in the fridge for up to 5 days (you may need to thin using water after it’s been refrigerated.)

Join the Conversation

  1. 5 stars
    OMG this was so good!! Super flavorful and fresh! Will definitely be making again.

    1. Thank you so much for your comment! I’m glad to hear you liked it and will be making it again(:

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