🍲 Hearty
Sweet Potato & Chicken Bowl
Roasted smoky sweet potato and chicken thigh over greens with a lemon tahini drizzle.
Prep 10 min · Cook 35 min · Serves 1
Nutrition per serving (estimate)
460kcal
36gprotein
52gcarbs
8gfat
Fiber7 g
Sugar14 g
A source ofBeta-Carotene, Protein, Vitamin A, Potassium, Iron
Why we like it
Roasting caramelizes the sweet potato, chicken thighs stay juicy, and tahini with lemon ties everything together. A filling mix of protein, carbs and greens from one baking sheet.
Ingredients
- 1 large sweet potato
- 150g chicken thigh (boneless)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Handful kale or spinach
- 2 tbsp tahini
- Juice of ½ lemon
- Salt and pepper
Method
- Preheat oven to 200°C / 400°F. Cube sweet potato into 2cm pieces.
- Toss sweet potato in olive oil, paprika, garlic powder and salt. Spread on baking sheet.
- Roast 25-30 minutes until caramelized and soft.
- Season chicken thighs. Heat a pan over medium-high heat with a little oil.
- Cook chicken thighs 7-8 minutes each side until golden and cooked through.
- Slice chicken. Wilt kale in the same pan for 2 minutes.
- Make dressing: whisk tahini with lemon juice, salt and 2 tbsp water until smooth.
- Build bowl: kale base, sweet potato, sliced chicken, tahini dressing over top.
Nutrition values are estimates. Nourity is a personal wellbeing journal, not medical or diet advice.