Ground chicken, roasted sweet potato, crispy kale and a creamy tahini sauce. This chicken sweet potato bowl is the perfect delicious, quick, & easy meal. Plus it's gluten free, dairy free, and paleo.
0 Roast the sweet potatoes. Preheat the oven to 425. Season the sweet potato with olive oil, salt and a pepper then spread on a baking sheet. Cook for about 10 minutes.
1 Roast the broccoli. While the sweet potato is roasting, season broccoli with olive oil, salt and pepper. Take the sweet potato out of the oven after 10 minutes and add the broccoli to the sheet pan. Bake for 10 minutes.
6 Add the kale. Massage the kale with olive oil and salt. After the broccoli has been baking for 10 minutes, remove it from the oven. Add the kale to the sheet pan and bake it for a final 5-7 minutes.
2 Cook the chicken. While the veggies are roasting add 1 tbsp olive oil to a skillet at a medium high heat. Next add the chicken and allow to cook on one side for 2-3 minutes. Flip over in one whole piece. Cook for about 2-3 minutes and then start to break apart with the spatula. Cook for another 3-5 minutes or until all of the pink is gone and chicken is cooked through.
3 Make the creamy tahini sauce. In a small bowl or jar add all of the tahini sauce ingredients and mix well. Slowly add room temp water and stir until you reach the desired thickness.
5 Serve. Once everything is ready, assemble the chicken sweet potato bowl. Add broccoli, kale, sweet potatoes, and ground chicken then drizzle with creamy tahini sauce.
