Chicken Sweet Potato Bowl with Tahini Sauce
By Priya Shah
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Level
Easy
One layer of sweet potatoes bakes and browns in the oven at 425°F․ A cast-iron pan browns the chicken completely without burning other parts․ Chicken and sweet potato bowls make meal prep easier․ They have an appealing appearance and flavor‚ including browned sweet potato pieces and a liberal amount of tahini sauce․
Dice the potatoes to 3/4 inch and the chicken to 1 inch․ Do not pack the pans․ Packed pans prevent browning of potatoes and produce steam cooking․ Packed pans prevent juices from escaping the chicken and browning of spices to a deep red-brown color․ I use my largest baking pan and cook foods on a single layer․
Tahini will harden and thicken with lemon juice․ This is normal․ Add cold water‚ a tablespoon at a time‚ and whisk until the sauce is thick enough to fall off the whisk but not so thick that it leaves a residue on a warm plate (my preferred consistency)․
I start preparing bowls by adding steamed rice and portioning out roasted potatoes and chicken among the bowls․ I add the sauce to the bowls․ Toasted sesame seeds add texture‚ and parsley adds visual appeal․ These bowls can be eaten right away or prepared in advance and served with other meals․
Why you'll love this recipe
- The sweet potatoes are baked at 425°F‚ leaving space between them on the baking sheet․
- Steam does not make the sweet potatoes softer․ The sweet potatoes have brown edges․
- Sear chicken in one layer for 3-4 minutes per side to brown spices on the chicken․
- The tahini sauce is thick․ Adding cold water makes it easier to pour without making the tahini sauce too thin․
- Cook the rice while the potatoes bake․ Dishes served with rice will be hot and ready after the skillet-baked chicken․
- Toasted sesame seeds add crunch over the sauce․ Toast raw sesame seeds lightly before adding them to dishes․
Ingredients
- •2 sweet potatoes (medium, about 1.5 lbs (680g), peeled and cut into 3/4-inch cubes)
- •2 tbsp olive oil (divided)
- •½ tsp smoked paprika
- •salt (to taste)
- •black pepper (to taste)
- •1 lb boneless, skinless chicken breast (cut into 1-inch chunks)
- •1 tsp paprika
- •½ tsp cumin
- •½ tsp garlic powder
- •¼ tsp onion powder
- •cayenne pepper (pinch, optional)
- •½ cup tahini
- •¼ cup fresh lemon juice
- •1 clove garlic (finely minced)
- •4 tbsp cold water (4-6 tbsp)
- •1 ½ cups uncooked white rice (cook according to package directions)
- •1 tbsp toasted white sesame seeds (for garnish)
- •2 tbsp fresh green parsley (finely chopped)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp olive oil, smoked paprika, salt, and black pepper on a large baking sheet. Arrange them in a single layer and roast for 25-30 minutes, flipping halfway through, until tender with caramelized and slightly charred edges.
- 2
Cook the 1.5 cups uncooked white rice according to the package directions. Fluff it with a fork, then cover it to keep warm.
- 3
Combine the paprika, cumin, garlic powder, onion powder, optional cayenne, salt, and black pepper in a medium bowl. Toss in the chicken chunks until heavily coated. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat, then sear the chicken in a single layer for 3-4 minutes per side without moving it too much, until opaque and cooked through.
- 4
Whisk the tahini, lemon juice, and minced garlic in a small bowl. Slowly whisk in the cold water, 1 tbsp at a time, until the sauce is smooth, thick, and pourable. Season with salt to taste.
- 5
Divide the cooked rice among four wide bowls. Arrange the roasted sweet potatoes and seared chicken alongside it, drizzle with tahini sauce, and finish with toasted sesame seeds and chopped parsley. Serve immediately.
FAQ
Nutrition (per serving)
Calories
650
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