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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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Experience a delightful fusion of flavors with this Grilled Chicken & Sweet Potato Bowl, a wholesome meal perfect for busy weeknights or special gatherings. Juicy grilled chicken thighs or breasts are marinated to perfection and paired with tender roasted sweet potatoes, creating a satisfying dish that nourishes both body and soul. Topped with a creamy tahini sauce and optional garnishes like avocado and pumpkin seeds, this bowl is not only visually appealing but also packed with nutrients. It’s customizable based on your preferences, making it a versatile favorite among family and friends. Enjoy the ease of meal prep while indulging in comfort food that everyone will love!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for sweet potatoes)
  • 1/2 teaspoon smoked paprika (for sweet potatoes)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt (for sweet potatoes)
  • Pinch of cayenne pepper (optional)
  • 1 cup cooked quinoa or brown rice (optional base)
  • 1–2 cups mixed greens or spinach (optional base)
  • 1/4 avocado, sliced or diced
  • 1 tablespoon crumbled feta cheese or goat cheese (optional)
  • 1 tablespoon toasted pumpkin seeds or sliced almonds (optional)
  • 1/4 cup tahini
  • 2 tablespoons lemon juice (for tahini sauce)
  • 1 tablespoon maple syrup or honey (optional)
  • 1 clove garlic, minced or grated (for tahini sauce)
  • 2–4 tablespoons ice water
  • Pinch of salt (for tahini sauce)

Instructions

  1. Marinate the chicken: In a bowl, mix olive oil, lemon juice, Dijon mustard, minced garlic, oregano, smoked paprika, salt, and pepper. Add chicken and marinate for at least 15 minutes.
  2. Roast sweet potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
  3. Grill the chicken: Preheat grill to medium-high heat. Grill marinated chicken for about 6-7 minutes per side until cooked through.
  4. Assemble the bowl: Start with quinoa or brown rice as the base (optional), layer with roasted sweet potatoes and grilled chicken slices. Top with mixed greens, sliced avocado, and drizzle with tahini sauce.
  5. Serve and enjoy!

Nutrition

Find it online: https://www.familytableideas.com/grilled-chicken-sweet-potato-bowl/