Can I make these chicken sweet potato bowls ahead of time?

Absolutely! You can prep all components 2-3 days in advance and store them separately in the refrigerator. For best results, reheat the sweet potatoes and vegetables in an oven or air fryer rather than a microwave to maintain their texture.

How can I make this recipe vegetarian?

Simply substitute the chicken with plant-based proteins like chickpeas, black beans, or firm tofu. Marinate your tofu in the same seasonings as the chicken for comparable flavor. This substitution provides approximately 14g of protein per serving.

Are these bowls gluten-free?

Yes! This recipe is naturally gluten-free as written. Just be sure to check any store-bought seasonings or sauces for hidden gluten ingredients if you have celiac disease or severe gluten sensitivity.

Can I use regular potatoes instead of sweet potatoes?

Definitely. White, gold, or purple potatoes work well in this recipe. They provide different nutritional benefits (less vitamin A but more potassium) and create a different flavor profile that's equally delicious.

What's the best way to reheat leftovers?

For optimal texture, reheat sweet potatoes and vegetables in an oven at 350°F for 7-10 minutes or an air fryer at 350°F for 3-5 minutes. The chicken can be reheated in a covered skillet with a tablespoon of water to prevent drying out.

How can I make this recipe more kid-friendly?

Try cutting the sweet potatoes into "fry" shapes, serving the sauce on the side for dipping, and allowing kids to assemble their own bowls. Studies show that children are 70% more likely to try new foods when they've participated in the preparation process.

Can I use frozen vegetables to save time?

Yes! Frozen vegetables work well in this recipe, though they may release more moisture during roasting. Increase the oven temperature to 450°F when roasting frozen vegetables and add about 5-7 minutes to the cooking time for comparable results.

Easy Chicken Sweet Potato Bowls for Amazing Family Dinners

Description

These chicken sweet potato bowls are a nutritious and customizable family dinner option packed with lean protein, roasted vegetables, and a creamy tahini sauce. Perfect for meal prep or busy weeknights!

Ingredients

Scale

For the base:
- 2 large sweet potatoes (peeled and cubed)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
For the chicken:
- 1.5 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables:
- 2 cups broccoli florets
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 small red onion (sliced)
- 1 tbsp olive oil
- Salt and pepper to taste
For the sauce:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic (minced)
- 2–3 tbsp water to thin

Instructions

Preheat oven to 425°F.
Toss sweet potatoes with olive oil and spices; roast on a baking sheet for about 20-25 minutes.
Season chicken strips; cook in a skillet over medium-high heat until golden brown.
Roast vegetables on a separate sheet pan for about 15-18 minutes.
Whisk together tahini sauce ingredients; adjust consistency with water.
Assemble bowls by layering sweet potatoes, chicken strips, roasted vegetables; drizzle with tahini sauce.

Notes

Customize by swapping sweet potatoes with butternut squash or regular potatoes, using chicken thighs instead of breasts, or replacing tahini with Greek yogurt for a creamier sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner, Meal Prep
Method: Roasting, Skillet
Cuisine: American, Healthy

Nutrition

Serving Size: One bowl
Calories: 425 kcal
Sugar: 9g
Sodium: 680mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 32g
Cholesterol: 90mg

Keywords: Chicken Sweet Potato Bowls, healthy meal prep, tahini sauce, gluten-free dinner, family-friendly bowls