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Easy Meal-Prep Chicken and Sweet Potato Bowls – Best Fall Dinner

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These Easy Meal-Prep Chicken and Sweet Potato Bowls with Fall Spices are the perfect cozy, make-ahead meal. Tender roasted chicken and caramelized sweet potatoes are paired with a warm spice blend and a creamy maple-tahini dressing, all served over quinoa and fresh greens for a nourishing bowl that tastes even better on day two.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 medium sweet potatoes (about 1 lb or 450g total), peeled and diced into 1/2-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 3 tablespoons tahini
  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 2–3 tablespoons warm water
  • Pinch of salt
  • 2 cups cooked quinoa (about 1 cup uncooked)
  • 2 cups fresh spinach or mixed greens
  • 1/4 cup pepitas (shelled pumpkin seeds), toasted
  • 1/4 cup dried cranberries (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the sweet potatoes: Peel and dice into 1/2-inch cubes. Place in a large mixing bowl.
  3. Season the sweet potatoes: Drizzle with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon cinnamon, and a generous pinch of salt and pepper. Toss to coat evenly. Spread in a single layer on one half of the baking sheet.
  4. Prep the chicken: Pat chicken breasts dry with paper towels. Place in the same mixing bowl. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and another generous pinch of salt and pepper. Rub spices all over the chicken.
  5. Arrange on the baking sheet: Place seasoned chicken breasts on the other half of the baking sheet, leaving space between them.
  6. Roast for 25-30 minutes, until sweet potatoes are tender and caramelized and chicken reaches an internal temperature of 165°F (74°C). Let chicken rest for 5 minutes before slicing.
  7. Make the dressing: In a small bowl or mason jar, combine tahini, maple syrup, lemon juice, and a pinch of salt. Whisk or shake until smooth. Add warm water 1 tablespoon at a time until smooth and drizzle-able. Taste and adjust salt or lemon as needed.
  8. Cook the quinoa: If not already cooked, combine 1 cup dry quinoa with 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let cool slightly.
  9. Assemble the bowls: Slice chicken against the grain into strips or bite-sized cubes. Divide cooked quinoa among four bowls or meal-prep containers. Top with fresh spinach, roasted sweet potatoes, and sliced chicken. Drizzle with maple-tahini dressing. Sprinkle with pepitas and dried cranberries.
  10. Store or serve immediately: For meal prep, let bowls cool completely before sealing containers. Store in refrigerator for up to 4 days. Keep dressing separate until ready to eat.

Notes

For meal prep, keep dressing separate to prevent soggy spinach and maintain crunch of pepitas. The bowls taste even better on day two or three as flavors meld. To freeze, store cooked chicken and sweet potatoes separately for up to 3 months; thaw overnight before assembling with fresh quinoa and greens.

Nutrition

Keywords: meal prep, chicken bowls, sweet potato bowls, fall recipes, healthy meal prep, gluten-free, dairy-free, easy dinner

Find it online: https://milaspoon.com/easy-meal-prep-chicken-and-sweet-potato-bowls-best-fall-dinner/