Chicken and Roasted Sweet Potato Bowl
A comforting bowl of juicy shredded chicken and naturally sweet roasted sweet potatoes, drizzled with a creamy tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Water, as needed for tahini drizzle
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and golden.
- Whisk together tahini, lemon juice, and water in a bowl until smooth. Adjust the water to achieve the desired consistency.
- Layer the shredded chicken and roasted sweet potatoes in serving bowls.
- Drizzle with tahini sauce and garnish with fresh parsley.
- Serve warm and enjoy your hearty and healthy bowl.
Notes
Ensure all ingredients are certified gluten-free to avoid cross-contamination.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg