Grilled Chicken and Sweet Potato Bowls with Tahini Dressing (Print-Friendly Version)
These bowls combine lemon-Dijon grilled chicken, roasted sweet potato and a tahini dressing thinned gradually with cold water. Start the chicken marinade first, roast the potatoes while the grill heats, and keep optional grains and greens separate until assembly. The components have different doneness checks.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ For the Zesty Grilled Chicken
01 -
1.5 lbs Boneless, Skinless Chicken Thighs or Breasts, trimmed
02 -
2 tablespoons Olive Oil, extra virgin
03 -
2 tablespoons Lemon Juice, freshly squeezed
04 -
1 tablespoon Dijon Mustard
05 -
2 cloves Garlic, minced
06 -
1 teaspoon Dried Oregano or 1 tablespoon fresh, chopped
07 -
1 teaspoon Smoked Paprika
08 -
1/2 teaspoon Salt or to taste
09 -
1/4 teaspoon Black Pepper, freshly ground
→ 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 Lemon Juice, freshly squeezed
23 -
1 tablespoon Maple Syrup or Honey (optional)
24 -
1 clove Garlic, minced or grated
25 -
2–4 tablespoons Ice Water
26 -
Pinch of Salt to taste
# How to Make It:
01 -
Mix chicken with its olive oil, lemon, Dijon, garlic and seasonings;
02 -
cover and refrigerate thirty minutes to four hours.
03 -
Heat the oven to 400°F, toss one-inch sweet potato cubes with their separate oil and spices, and roast in one layer about 20–25 minutes, turning and continuing until tender.
04 -
Heat the grill to medium-high, discard excess marinade and grill chicken about 5–7 minutes per side as a starting point, checking each thick center for 165°F before resting and slicing.
05 -
Whisk tahini with lemon, garlic and optional sweetener, then add the listed cold water gradually until pourable and season to taste. Assemble the cooked grain or greens with potatoes and chicken, add optional avocado, feta or seeds, and drizzle with dressing just before serving.
# Extra Suggestions:
01 -
One-inch sweet potato pieces can roast while the chicken grills.
02 -
When lemon juice is stirred into tahini, the mixture may stiffen before more water loosens it.