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Close-up of a Chicken and Hummus Sweet Potato Bowl with golden roasted sweet potatoes, seasoned chicken drizzled with creamy white sauce, chickpeas, sliced cucumbers, red bell peppers, fresh spinach, and a generous scoop of hummus in a black bowl.

Chicken and Hummus Sweet Potato Bowls

Nesting Lane
Chicken and Hummus Sweet Potato Bowls are a high protein, gluten free dinner with Mediterranean flavors, perfect for healthy meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean-Inspired
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Large Skillet
Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

For the Chicken:

For the Lemon Tahini Sauce:

  • ¼ cup tahini
  • 3 tablespoon fresh lemon juice
  • 2 tablespoon water
  • 1 tablespoon olive oil
  • 1 small clove garlic minced

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

Calories: 603kcalCarbohydrates: 47gProtein: 48gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 109mgSodium: 1317mgPotassium: 1522mgFiber: 11gSugar: 8gVitamin A: 18420IUVitamin C: 37mgCalcium: 147mgIron: 6mg
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