CHICKEN POWER BOWL WITH LEMON TAHINI SAUCE
on Apr 21, 2022, Updated Jul 13, 2025
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Oven-baked chicken, roasted sweet potatoes, riced cauliflower, and massaged kale are the bases for one amazing meal. The tahini dressing takes this recipe over the top!
These Chicken Power Bowls with Lemon Tahini Sauce were on the menu at a popular coffee shop @coffeeplantroaster in my hometown Eugene, Oregon and I knew that I just had to recreate them!
Chicken and roasted sweet potatoes are baked in the oven on the same sheet pan (which makes for easy cleanup!) and added to a bowl of massaged kale and riced cauliflower.
While the original recipe called for quinoa, I subbed it for cauliflower. Of course, feel free to use any grain to add a bit more heft to the bowl.
As good as all the components are, this dish is truly all about the sauce! The tahini lemon dressing is incredibly easy to make and unbelievably creamy. It’s incredibly versatile and can be made in a big batch for meals all week long. I hope you love this one!
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Key Ingredients for Chicken and Sweet Potato Bowls with Lemon Tahini Dressing
Minimal ingredients make for some of the yummiest meals. Here’s what you’ll need for this delicious bowl recipe.
- Chicken: I used boneless skinless chicken thighs, but any type of chicken will work. Just adjust the cooking time as needed. This recipe is also great with precooked or rotisserie chicken.
- Veggies: Roasted sweet potato gives the salad a bit of heartiness while massaged kale acts as the perfect base for the creamy tahini dressing. As I mentioned, I used frozen riced cauliflower but you can also use quinoa or another grain of your choosing. Add sliced avocado to the final dish for another great source of healthy fats.
Pin this recipe for later!
Pin It- Spices: A blend of cumin, paprika, nutritional yeast, and chili powder provides a nice little kick to the chicken and sweet potatoes!
- Tahini: Look for pure tahini that is runny for that desirable drizzle consistency! @soomfoods tahini is a great brand.
- Lemon Juice: A bit of acidity adds a bright note.
- Honey: Some sweetness to add some balance.
- Dijon Mustard: This gives the dressing a bit of sharpness without overpowering it too much.
How to Make Chicken Tahini Bowl
Preheat the oven to 400°F. Add chicken to a sheet pan and toss with 1/2 tablespoon olive oil, cumin, paprika, and 1/2 teaspoon chili powder.
To the same sheet pan, add sweet potatoes and toss with 1/2 tablespoon olive oil, nutritional yeast, and remaining tsp of chili powder. Bake for 30 minutes.
While the chicken and sweet potatoes bake, remove the leaves of the kale from the stalk, tear them into bite-sized pieces, and massage them with a drizzle of olive oil.
To a saucepan add the riced cauliflower. Cook over medium-low until softened, about 10 to 15 minutes.
Make the dressing. In a small bowl, combine the tahini, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Stir to combine and add water to thin the sauce to your desired consistency.
When ready to eat, assemble the bowls by adding the massaged kale, cooked cauliflower rice, baked chicken and sweet potatoes, and sliced avocado.
Drizzle with plenty of lemon tahini sauce. Serve and ENJOY!
More Lunch Bowls You’ll Love:
CHICKEN POWER BOWLS WITH LEMON TAHINI SAUCE
Ingredients
- 3 boneless, skinless chicken thighs
- 1 medium sweet potato, cut into ½-inch moons
- 1 bunch kale
- 1 cup riced cauliflower
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon nutritional yeast
- 1 ½ teaspoons chili powder
- Half an avocado, for serving
Lemon Tahini Sauce:
- 3 tablespoons tahini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Water to thin
Instructions
- Preheat the oven to 400°F.
- Add chicken to a sheet pan and toss with 1/2 tablespoon olive oil, cumin, paprika, and 1/2 teaspoon chili powder. To the same sheet pan, add sweet potatoes and toss with 1/2 tablespoon olive oil, nutritional yeast, and remaining tsp of chili powder. Bake for 30 minutes.
- While the chicken and sweet potatoes bake, remove the leaves of the kale from the stalk, tear them into bite-sized pieces, and massage them with a drizzle of olive oil.
- To a saucepan add the riced cauliflower. Cook over medium-low until softened, about 10 to 15 minutes.
- In a small bowl, combine all the tahini sauce ingredients except the water. Stir to combine and add water to thin the sauce to your desired consistency.
- When ready to eat, assemble the bowls by adding the massaged kale, cooked cauliflower rice, baked chicken and sweet potatoes, and sliced avocado. Drizzle with the lemon tahini sauce.
- Serve and ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night- 5 stars! I did not have kale or nutritional yeast, so I used baby greens and left out the nutritional yeast.
I also used chicken breast instead of thighs.
One note, I needed to add a bit more honey, lemon juice and dijon to the tahini sauce to get the flavor I was looking for.
It was delicious and healthy! Thanks for Sharing!