Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 600g sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups baby kale or arugula
  • 1 large avocado, sliced
  • 0.25 cup pickled red onions
  • 3 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 2 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C). Grab your 1.5 lbs of chicken thighs and 600g of sweet potatoes. Toss them in a large bowl with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp dried oregano, 1 tsp sea salt, and 0.5 tsp black pepper.
  2. Spread the mixture onto your baking sheet in a single layer. Roast for 25 minutes until the chicken is golden brown and the potatoes are tender when pierced with a fork.
  3. While the roast is in the oven, whisk together your 3 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, and 2 tbsp warm water. Whisk until the sauce is velvety and pours easily. If it's too thick, add water one teaspoon at a time.
  4. Divide your 2 cups of baby kale among four bowls. Top with the warm roasted chicken and sweet potatoes. The heat from the chicken will slightly wilt the kale, making it easier to eat. Add your sliced avocado and pickled red onions. Drizzle that creamy tahini sauce over everything until it looks like a masterpiece.