Grilled Chicken Sweet Potato Bowl (Printable Version)
# What You’ll Need:
→ For the Zesty Grilled Chicken
01 -
1.5 lbs Boneless, Skinless Chicken Thighs or Breasts, trimmed
02 -
2 tablespoons Extra Virgin Olive Oil
03 -
2 tablespoons Freshly Squeezed Lemon Juice
04 -
1 tablespoon Dijon Mustard
05 -
2 cloves Garlic, minced
06 -
1 teaspoon Dried Oregano or 1 tablespoon Fresh Oregano, chopped
07 -
1 teaspoon Smoked Paprika
08 -
1/2 teaspoon Salt, or to taste
09 -
1/4 teaspoon Freshly Ground Black Pepper
→ For the Roasted Sweet Potatoes
10 -
2 large Sweet Potatoes (about 1.5 lbs), peeled and diced into 1-inch cubes
11 -
1 tablespoon Olive Oil
12 -
1/2 teaspoon Smoked Paprika
13 -
1/4 teaspoon Garlic Powder
14 -
1/4 teaspoon Salt, or to taste
15 -
Pinch of Cayenne Pepper (optional)
→ For Assembling the Bowls
16 -
1 cup Cooked Quinoa or Brown Rice (optional base)
17 -
1–2 cups Mixed Greens or Spinach (optional base)
18 -
1/4 Avocado, sliced or diced
19 -
1 tablespoon Crumbled Feta Cheese or Goat Cheese (optional)
20 -
1 tablespoon Toasted Pumpkin Seeds or Sliced Almonds (optional)
→ For the Optional Creamy Tahini Dressing
21 -
1/4 cup Tahini, well-stirred
22 -
2 tablespoons Freshly Squeezed Lemon Juice
23 -
1 tablespoon Maple Syrup or Honey (optional)
24 -
1 clove Garlic, minced or grated
25 -
2–4 tablespoons Ice Water, to thin
26 -
Pinch of Salt, to taste
# Steps to Follow:
01 -
Combine the chicken with olive oil, lemon juice, Dijon mustard, garlic, oregano, smoked paprika, salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes or up to 4 hours.
02 -
Preheat the oven to 200°C (400°F). Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne (if using). Spread on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
03 -
Heat the grill to medium-high (190-230°C or 375-450°F) and oil the grates. Remove the chicken from the marinade and discard excess. Grill for 5-7 minutes per side, until the internal temperature reaches 74°C (165°F). Let rest for 5-10 minutes before slicing.
04 -
In a small bowl, whisk tahini, lemon juice, maple syrup (if using), and garlic. Add ice water gradually until smooth and pourable. Season with salt to taste.
05 -
Divide the base (quinoa, rice, or greens) among bowls. Top with sweet potatoes, chicken, avocado, cheese (if using), and seeds or nuts (if using). Drizzle with tahini dressing or your preferred dressing and serve.