High-Protein Chicken and Sweet Potato Power Bowl (A Healthy Bulking Staple)

Ingredients

• 700g boneless skinless chicken thighs (or breasts if you prefer)
• 2 large sweet potatoes, cubed (roughly 500g)
• 2 cups cooked brown rice (or 1 cup dry)
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 2 cups fresh baby spinach
• 1 medium avocado, sliced
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon water (to thin the tahini drizzle)
• Optional: 2 tablespoons pumpkin seeds for extra zinc and healthy fats

Instructions

1. 1

   Get Your Oven Hot and Prep the Sweet Potatoes

   Preheat your oven to 200°C (400°F). Cube your sweet potatoes into roughly 2cm pieces—you want them even so they cook at the same rate. Toss them on a lined baking tray with 1 tablespoon of olive oil, a pinch of salt, and half the smoked paprika. Roast for 25-30 minutes until the edges are starting to caramelize. Don't skip this step—that caramelization adds flavor you genuinely can't get any other way.

2. 2

   Season and Cook the Chicken

   While the sweet potatoes are roasting, pat your chicken dry with paper towels (this matters more than people think—dry chicken browns, wet chicken steams). Mix the remaining paprika, garlic powder, cumin, salt, and pepper together and rub it all over the chicken. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken thighs for about 6-7 minutes per side until cooked through and golden. Let them rest for 5 minutes before slicing—resting keeps them juicy.

3. 3

   Crisp Up the Chickpeas

   This is optional but honestly makes the bowl. In the same pan you cooked the chicken (use those leftover flavor bits), add the drained chickpeas over medium heat. Stir them around for about 5 minutes until they start getting a little crispy on the outside. Season with a pinch of salt and cumin. Chickpeas are one of those underrated healthy bulking foods—plant protein, complex carbs, and fiber all in one ingredient.

   

4. 4

   Make Your Tahini Drizzle

   Whisk together the tahini, lemon juice, and water until you get a smooth, pourable consistency. Add a tiny pinch of salt. If it's still too thick, add water one teaspoon at a time. This drizzle adds healthy fats and a solid chunk of calories—exactly what you want when you're trying to hit higher calorie targets with whole foods.

5. 5

   Build Your Bowl

   Start with a base of brown rice, then layer on the roasted sweet potato, sliced chicken, and crispy chickpeas. Add a small handful of fresh baby spinach (it wilts slightly from the warm ingredients—in a good way), then fan out a few avocado slices on top. Drizzle generously with the tahini sauce and finish with pumpkin seeds if you're using them. Serve immediately, or pack it into containers for the week.

Substitution Ideas

Storage Tips

This bowl stores really well—which is half the reason I love recommending it. Keep all the components in separate airtight containers in the fridge for up to 4 days. The tahini sauce goes in its own small container and actually thickens up in the fridge, so just add a splash of warm water and stir before using. Don't store the avocado—slice it fresh when you're ready to eat, or if you must prep ahead, toss the slices in lemon juice and press plastic wrap directly onto the surface to slow browning. The chicken and sweet potato reheat well in a microwave (2 minutes) or a skillet over medium heat.