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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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If you’re in search of a nourishing and flavorful dish that suits any occasion, the Grilled Chicken & Sweet Potato Bowl is your answer. This vibrant meal combines juicy grilled chicken with sweet roasted potatoes and fresh greens, making it perfect for busy weeknights or family gatherings. The adaptability of this recipe means you can easily customize it by adding your favorite vegetables or swapping proteins to match your preferences. Packed with wholesome ingredients, this bowl is not only delicious but also a breeze to prepare!

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
  • 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 (for sweet potatoes)
  • 1/4 teaspoon salt (for sweet potatoes)
  • Pinch of cayenne pepper (optional, for sweet potatoes)
  • 1 cup cooked quinoa or brown rice (optional base)
  • 1–2 cups mixed greens or spinach (optional base)
  • 1/4 avocado, sliced or diced
  • 1/4 cup tahini
  • 2 tablespoons lemon juice (for tahini sauce)
  • 1 tablespoon maple syrup or honey (optional, for tahini sauce)
  • 1 clove garlic, minced or grated (for tahini sauce)
  • 2–4 tablespoons ice water (for tahini sauce)
  • Pinch of salt (for tahini sauce)

Instructions

  1. Prepare the marinade by whisking together olive oil, lemon juice, Dijon mustard, garlic, oregano, smoked paprika, salt, and pepper.
  2. Marinate the chicken in the mixture for at least 30 minutes.
  3. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne pepper on a baking sheet and roast for 25-30 minutes until tender.
  4. Grill marinated chicken over medium-high heat for about 6-7 minutes per side until fully cooked.
  5. Assemble bowls with quinoa or rice as the base topped with roasted sweet potatoes and sliced chicken. Add mixed greens and avocado slices.
  6. Drizzle with tahini sauce made from tahini, lemon juice, garlic, water, and salt.

Nutrition

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