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A vibrant meal prep bowl with roasted chicken, sweet potatoes, broccoli, and creamy tahini dressing over quinoa.

Chicken Sweet Potato Bowl

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts, cubed
  • 2 large sweet potatoes, peeled and cubed
  • 1 lb broccoli florets
  • 1 cup uncooked quinoa
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 cup tahin i
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Rinse quinoa and combine with 2 cups of water in a saucepan; bring to a boil, then simmer covered for 15 minutes.
  3. In a large bowl, toss cubed chicken and sweet potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika.
  4. Spread the chicken and sweet potatoes onto the prepared baking sheet in a single layer.
  5. Roast for 15 minutes, then add broccoli florets to the tray and roast for an additional 10 minutes or until chicken reaches an internal temperature of 165°F.
  6. Prepare the dressing by whisking tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth.
  7. Assemble the bowls by dividing the cooked quinoa, roasted vegetables, and chicken into four equal portions.
  8. Drizzle with the prepared tahini dressing immediately before serving.