Chicken and Hummus Sweet Potato Bowls bring plenty of color, fresh vegetables, and warm spices to the dinner table.
There’s a nice mix of flavors here, from the slightly smoky chicken and sweet roasted potatoes to the cool cucumber, creamy hummus, and tangy lemon tahini sauce.
The chickpeas add a little extra substance, and the roasted red peppers give each serving a sweet, savory bite.
You’ll need a baking sheet for roasting the sweet potatoes and a large skillet for cooking the chicken. Both can cook around the same time, so you can have dinner ready in about 50 minutes.
Another nice thing about this Mediterranean-inspired recipe is how easily you can adjust each serving.
Add more cucumber or spinach if you prefer extra vegetables, or keep the hummus and tahini sauce on the side until you’re ready to eat.
This sweet potato bowl is also a good choice for preparing lunches ahead of time, since you can store the cooked ingredients separately from the fresh vegetables.
Why You’ll Love This Chicken and Hummus Sweet Potato Bowls Bowls
High Protein Dinner
With chicken, chickpeas, and hummus, these bowls make a filling, protein-packed meal.
Smoky, Savory Flavor
Smoked paprika and cumin season the chicken and roasted sweet potatoes without adding much heat.
Creamy Lemon Tahini Sauce
The tangy, nutty sauce tastes delicious with the seasoned chicken and sweet potatoes.
Fresh Vegetables
Spinach, cucumber, and roasted red peppers add color, freshness, and a little crunch.
Great for Meal Prep
Prepare the chicken and sweet potatoes ahead of time. Store the fresh vegetables and sauce separately until serving.
Easy to Customize
Adjust the vegetables, chickpeas, hummus, and sauce to suit individual preferences.
Ingredient Substitutions
Chicken Breasts
Use boneless, skinless chicken thighs instead.
Sweet Potatoes
Substitute butternut squash or regular potatoes.
Baby Spinach
Use romaine lettuce, baby kale, or mixed greens.
Chickpeas
Substitute cannellini beans or great northern beans.
Roasted Red Peppers
Use fresh red or yellow bell peppers.
Cucumber
Use chopped zucchini for a different texture.
Tahini
Substitute plain Greek yogurt mixed with lemon juice and garlic.
Hummus
Use roasted garlic or roasted red pepper hummus.
Fresh Parsley
Substitute fresh dill or cilantro.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Chicken and Hummus Sweet Potato Bowls
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Lemon Tahini Sauce:
For the Bowl:
- 2 cups fresh baby spinach
- 1 cup chickpeas drained and rinsed
- 1 cup roasted red peppers sliced
- 1 cup chopped cucumber
- ½ cup hummus
- ¼ cup chopped fresh parsley
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potatoes, 2 teaspoons olive oil, ½ teaspoon smoked paprika, ¼ teaspoon cumin, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a large mixing bowl. Toss to coat.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Place the chicken, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, garlic powder, coriander, ½ teaspoon salt, and ¼ teaspoon black pepper in a large mixing bowl. Toss to coat.
- Heat a large skillet over medium-high heat.
- Add the chicken and cook for 7 to 9 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Place the tahini, lemon juice, water, 1 tablespoon olive oil, minced garlic, and ¼ teaspoon salt in a small bowl. Whisk until smooth.
- Divide the baby spinach and roasted sweet potatoes evenly among 4 serving bowls.
- Top each bowl with the chicken, chickpeas, roasted red peppers, and cucumber.
- Add 2 tablespoons of hummus to each bowl.
- Drizzle the lemon tahini sauce evenly over the bowls.
- Sprinkle with fresh parsley and serve.
Notes
Tips and Tricks
Cut the Sweet Potatoes Evenly – Keep the cubes close to ½ inch so they roast at about the same rate. Larger pieces may need additional cooking time. Dry the Chicken – Pat the chicken pieces dry with paper towels before adding the seasonings. This helps them brown nicely in the skillet. Avoid Crowding the Skillet – Cook the chicken in batches if necessary. Leaving some space between the pieces helps them brown instead of steam. Adjust the Sauce Consistency – Tahini varies in thickness. If the sauce seems too thick for drizzling, whisk in additional water, 1 teaspoon at a time, until it reaches the consistency you prefer. Drain the Roasted Red Peppers – If you’re using jarred roasted red peppers, drain them well before slicing. Too much liquid can make the finished bowls watery. Warm or Cold Chickpeas – Chickpeas can go into the bowls at room temperature, or you can warm them briefly before serving. Both options work well. Serve the Sauce Separately – When serving a group, keep the lemon tahini sauce in a small bowl so everyone can add as much as they like.Storing and Reheating
Refrigerator – Store the cooked chicken and sweet potatoes in airtight containers in the refrigerator for up to 3 to 4 days. Keep the fresh vegetables, hummus, and lemon tahini sauce in separate containers for the best texture. Freezer – Freeze the cooked chicken and roasted sweet potatoes in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator. Prepare the fresh vegetables when you’re ready to serve. Microwave – Place the chicken and sweet potatoes in a microwave-safe dish. Cover loosely and heat in 30 to 60-second intervals until heated through. Reheat the chicken to 165°F. Add the fresh vegetables, hummus, and sauce after reheating. Skillet – Warm the chicken and sweet potatoes in a large skillet over medium-low heat, stirring occasionally, until heated through. Add a splash of water if needed to prevent sticking. Lemon Tahini Sauce – Refrigerate the sauce in an airtight container for up to 4 days. Stir before serving, and add a little water if it thickens during storage. Meal Prep – Divide the cooked chicken, sweet potatoes, and chickpeas among four containers. Pack the spinach, cucumber, roasted red peppers, hummus, and sauce separately so the vegetables stay fresh and crisp.Nutrition
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