Print

Chicken Sweet Potato Bowls with Roasted Chickpeas and Green Goddess Tahini Dressing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 72 reviews

This Chicken Sweet Potato Bowl is a vibrant and nutritious meal featuring tender marinated chicken thighs, roasted sweet potatoes, crispy spiced chickpeas, and a medley of fresh ingredients like baby greens, pickled red onions, pistachios, and feta cheese, all brought together with a luscious Green Goddess Tahini Dressing. Perfect for a wholesome lunch or dinner, this dish combines Mediterranean flavors with wholesome grains and vegetables for a satisfying and balanced bowl.

Ingredients

Chicken and Marinade

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch wide strips
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons Shawarma Seasoning Blend (or store-bought)
  • 1 1/4 teaspoon salt, divided

Vegetables and Grains

  • 1 1/2 pounds sweet potatoes, peeled
  • 3 cups cooked farro, barley, freekeh, or quinoa
  • 4 cups mixed baby salad greens
  • 3/4 cup Pickled Red Onions

Toppings and Dressing

  • 1/2 cup chopped roasted salted pistachios
  • 1/2 cup crumbled feta cheese
  • 3/4 cup Green Goddess Tahini Dressing (optional)

Crispy Roasted Chickpeas

  • 1 15-ounce can chickpeas, drained, rinsed, and dried well
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon za’atar
  • 1/2 teaspoon sumac
  • 1/2 teaspoon Shawarma Seasoning Blend

Instructions

  1. Get ready. Preheat the oven to 400ºF. Line two baking sheets with parchment paper and set aside to prepare roasting of sweet potatoes and chickpeas.
  2. Marinate the chicken. In a bowl, combine the chicken strips with 1 tablespoon of olive oil, lemon juice, shawarma seasoning blend, and 3/4 teaspoon of salt. Toss everything to coat the chicken evenly. Let marinate for 10 minutes at room temperature or up to 24 hours in the refrigerator for deeper flavor.
  3. Prepare the sweet potatoes. Cut the sweet potatoes in half lengthwise, then slice into 1/2-inch thick half-moon pieces. Place the slices on one prepared baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle the remaining 1/2 teaspoon salt. Toss gently to coat the potatoes and spread them out in an even layer.
  4. Prepare the chickpeas. Spread the drained and well-dried chickpeas on the second prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with kosher salt. Toss well ensuring the chickpeas are evenly coated with oil and salt, then spread them out evenly.
  5. Roast the sweet potatoes and chickpeas. Roast both baking sheets in the oven. Stir the sweet potatoes with a spatula once or twice during cooking. Roast the sweet potatoes for about 25 minutes until tender and caramelized in some spots. Roast the chickpeas for about 35 minutes until deeply golden and crispy. When the chickpeas come out, immediately toss them with za’atar, sumac, and shawarma seasoning blend for added flavor.
  6. Cook the chicken. Heat a large non-stick skillet over medium-high heat. Add the marinated chicken strips and reduce the heat to medium. Cook the chicken without stirring for about 6 minutes, allowing it to brown deeply on one side. Flip the chicken strips with tongs and cook for another 3 to 5 minutes until fully cooked and no longer pink inside. Set aside once done.
  7. Build the bowls. In each serving bowl, place 1 cup of mixed baby greens and spread them to the sides. Add 3/4 cup cooked farro (or chosen grain) in the center. Arrange the cooked chicken, roasted chickpeas, pickled red onions, roasted pistachios, and crumbled feta cheese in small piles around the bowl edges. Drizzle with Green Goddess Tahini Dressing if using, and serve immediately for a fresh, flavorful meal.

Notes

  • You can substitute the grain with barley, freekeh, or quinoa depending on your preference or dietary needs.
  • For extra flavor, marinate the chicken overnight in the refrigerator.
  • Dry the chickpeas very well before roasting to ensure crispiness.
  • If you prefer a vegan version, omit the chicken and feta cheese and use a vegan dressing.
  • Leftover components can be stored separately in airtight containers for up to 3 days.

Find it online: https://recipethrive.com/chicken-sweet-potato-bowls-with-roasted-chickpeas-and-green-goddess-tahini-dressing-recipe/