Ingredients
- 1 lb chicken breast, diced and seasoned with salt and pepper
- 2 cups sweet potatoes, diced
- 2 cups cooked brown rice
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
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Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet to roast for 20 minutes.
- In a skillet over medium-high heat, add oil and cook the seasoned chicken until browned and cooked through, about 6 to 8 minutes.
- Mix tahini, lemon juice, and water in a bowl until smooth. Adjust with water if too thick, adding one teaspoon at a time.
- Warm the cooked rice and layer it in bowls. Top with chicken and roasted sweet potatoes.
- Drizzle tahini sauce over the bowl and add lemon or pepper if desired. Serve immediately.
Notes
- For a plant-based option, substitute chicken with tofu. Store leftovers in an airtight container for up to four days.