High-Calorie Chicken and Sweet Potato Power Bowl

Ingredients

• 4 chicken thighs, bone-in skin-on (about 700g total)
• 2 large sweet potatoes, cubed (roughly 500g)
• 1 cup dry brown rice
• 1 can chickpeas, drained and rinsed (400g)
• 3 tablespoons olive oil, divided
• 1 ripe avocado, sliced
• 1/2 cup full-fat Greek yogurt (for serving)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and black pepper to taste
• Fresh parsley, a small handful

Instructions

1. 1

   Get Your Oven Hot

   Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper—this saves you from scrubbing later, trust me.

2. 2

   Season the Chicken

   Pat the chicken thighs dry with paper towels (this is the secret to getting that golden skin). Rub them with 1 tablespoon of olive oil, smoked paprika, cumin, half the minced garlic, salt, and pepper. Don't be shy with the seasoning here—chicken thighs can handle it.

3. 3

   Roast the Sweet Potato and Chickpeas

   Toss your sweet potato cubes and drained chickpeas together with 1.5 tablespoons of olive oil on your prepared baking sheet. Spread everything out in a single layer—crowding the pan will steam them instead of roasting them, and you want those slightly crispy edges. Season with salt and pepper. Place the chicken thighs on the same sheet or a second one if needed. Slide everything into the oven for 28-30 minutes, flipping the sweet potato halfway through.

4. 4

   Cook the Brown Rice

   While the oven does its thing, cook your brown rice according to package instructions. Most brands call for 1 cup rice to 2 cups water, simmering for about 25 minutes. I add a small pinch of salt to the water—makes a difference.

   

5. 5

   Whip Up the Tahini Sauce

   In a small bowl, mix the tahini, lemon juice, remaining minced garlic, and 2-3 tablespoons of warm water until you get a pourable, creamy consistency. It'll look like it's seizing up at first—just keep stirring and add water a little at a time. Season with a pinch of salt.

6. 6

   Build Your Bowl

   Start with a base of brown rice, then layer on the roasted sweet potato, chickpeas, and a chicken thigh (you can remove the bone if you prefer). Add sliced avocado, a generous dollop of full-fat Greek yogurt, and drizzle the tahini sauce over everything. Finish with fresh parsley. That's it. That's the bowl.

Substitution Ideas

Storage Tips

Store each component separately in airtight containers in the fridge—this keeps everything from going soggy. The chicken, sweet potato, and chickpeas will keep for up to 4 days. Brown rice is good for 3-4 days refrigerated. Keep the avocado and Greek yogurt fresh—add those only when you're actually eating. The tahini sauce stores well in a small jar for up to a week (it'll thicken in the fridge, so just stir in a splash of warm water before using). Reheat the bowl components in a skillet or microwave, then assemble fresh.