Name: Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb); 2 tbsp Dijon mustard; 2 tbsp pure maple syrup; 1 tbsp olive oil; 1 garlic clove, minced; 1 tbsp apple cider vinegar or lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 2 medium sweet potatoes, peeled and cubed; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp salt; Freshly ground pepper, to taste; 2 cups cooked quinoa or brown rice; 1 cup baby spinach or kale; 1/4 cup toasted pecans or walnuts; Optional toppings: goat cheese crumbles, dried cranberries, or avocado slices

Jump to Recipe· 4.4 from 1 review

I absolutely love sharing my Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe because it is one of those perfect meals that feels both wholesome and indulgent at the same time. The combination of tender, tangy chicken glazed in maple and Dijon mustard paired with sweet, smoky roasted sweet potatoes is honestly irresistible. Every time I make it, I’m delighted by the vibrant colors and the rich, balanced flavors that come together in this simple yet elegant bowl.

Why You’ll Love This Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

What really makes this recipe stand out for me is the incredible depth of flavor it delivers with minimal fuss. The maple syrup adds a lovely sweetness that perfectly complements the tangy Dijon mustard and the subtle acidity of apple cider vinegar or lemon juice used in the chicken marinade. Paired with the earthy, smoky roasted sweet potatoes and the crunch from toasted nuts, it truly hits all the right flavor notes—sweet, tangy, savory, and a little bit nutty.

I also appreciate how easy this dish is to pull together, which makes it ideal for busy weeknights or when I want to impress friends with something that looks like it took hours but actually doesn’t. The hands-on cooking time is short, and most of the magic happens while the chicken marinates and the potatoes roast. I find this recipe works perfectly as a wholesome family dinner, a cozy lunch, or even a vibrant meal prep option. It stands out because the ingredients are simple and accessible, but the final result feels special and nourishing.

Ingredients You’ll Need

This image shows a dark blue baking tray filled with two layers of vegetables spread evenly. The first layer is made of small, bright orange cubes of sweet potato scattered all over the tray. The second layer consists of fresh, green Brussels sprouts, some whole and some halved, mixed evenly with the sweet potato cubes. A light seasoning of black pepper is visible on the vegetables. On the right side of the tray lies a large wooden spoon resting flat. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are refreshingly straightforward yet essential in crafting the perfect blend of taste, texture, and color. Each one brings something unique to the bowl: from the hearty sweetness of the sweet potatoes to the smokiness of paprika and the vibrant punch of mustard and maple in the chicken marinade.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Dijon mustard: Gives the chicken marinade a bright, tangy base that brightens every bite.
Pure maple syrup: Adds a natural sweetness that beautifully balances the mustard and vinegar.
Boneless, skinless chicken breasts: Tender and lean, perfect for soaking up the flavorful marinade.
Sweet potatoes: Roasted to caramelized perfection, they bring color and subtle smoky sweetness.
Smoked paprika: Gives the potatoes a gentle smoky warmth that enhances their natural flavor.
Olive oil: Keeps everything moist and adds a smooth richness to both chicken and potatoes.
Apple cider vinegar or lemon juice: Adds acidity that tenderizes chicken and balances sweetness.
Fresh baby spinach or kale: Adds a fresh, slightly bitter green element to balance the richer flavors.
Toasted pecans or walnuts: Provide a crunchy, nutty contrast that takes the bowls to another level.
Optional toppings (goat cheese, dried cranberries, avocado slices): Offer creaminess, tartness, or creaminess to customize each bowl.

Directions

Step 1: Whisk together Dijon mustard, maple syrup, olive oil, minced garlic, apple cider vinegar (or lemon juice), salt, and pepper in a medium bowl. Nestle the chicken breasts inside this marinade, coating them thoroughly. Cover and refrigerate for at least 30 minutes, but I usually let mine go for up to 4 hours to maximize flavor.

Step 2: While the chicken marinates, preheat your oven to 400°F (200°C). Toss the peeled, cubed sweet potatoes in olive oil, smoked paprika, salt, and freshly ground black pepper. Spread them out evenly on a baking sheet and roast for about 25 to 30 minutes, flipping them halfway through until they’re beautifully golden and tender.

Step 3: Heat a skillet or grill pan over medium heat and add the marinated chicken breasts. Cook each side for about 6 to 7 minutes, or until the internal temperature reaches 165°F (75°C). Make sure to baste the chicken occasionally with the leftover marinade—it creates such a gorgeous glaze and amps up the flavor. Once cooked, remove from heat and let the chicken rest for 5 minutes before slicing.

Step 4: Time to assemble! Divide cooked quinoa or brown rice between bowls. Layer on the roasted sweet potatoes, then top with sliced Maple Dijon chicken. Add your handful of fresh spinach or kale, sprinkle with toasted nuts, and finish with your choice of goat cheese crumbles, dried cranberries, or creamy avocado slices.

Step 5: For an extra luxe touch, whisk together a simple dressing of olive oil, Dijon mustard, maple syrup, and lemon juice. Drizzle it over the bowls right before serving. This adds a lovely brightness that ties every element together and keeps every bite exciting and fresh.

Servings and Timing

This recipe makes 2 generous servings, perfect for sharing or for a hearty solo lunch with leftovers. Prep time takes about 15 minutes since the marinade comes together quickly, and roasting plus cooking the chicken takes roughly 30 minutes. In total, you’re looking at around 45 minutes from start to finish, including resting time for the chicken. You don’t need any extra cooling time, so it’s great for a wholesome, satisfying meal any day of the week.

How to Serve This Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe

A white bowl filled with a bed of dark green cooked kale as the bottom layer, topped with grilled mushrooms and bright orange roasted sweet potato cubes scattered around. On top, two pieces of browned grilled chicken round patties are placed side by side, covered with a yellow creamy sauce sprinkled with chopped green herbs. The bowl sits on a white textured cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving these bowls warm so the roasted sweet potatoes maintain their tender texture and the chicken’s juices are perfectly succulent. They look gorgeous on a big, shallow bowl, which lets the vibrant orange potatoes pop against the green spinach and golden sliced chicken. For plating, I like to place the grains first, then artfully arrange the sweet potatoes and chicken on top, finishing with nuts and optional toppings. This way, each forkful combines all the textures and flavors.

For side ideas, this recipe pairs wonderfully with a light, crisp salad featuring citrus segments or a simple cucumber and red onion medley. A glass of chilled white wine like Sauvignon Blanc or a lightly sparkling water with lemon works brilliantly to refresh the palate between bites. I’ve also served this dish at casual dinner parties, and it never fails to impress—easy to serve family-style or plated individually for a touch of elegance.

If you want to shake things up a bit, try swapping the quinoa for a bed of wild rice or couscous to complement the nutty flavors. And don’t be shy with the garnishes—fresh herbs like parsley or cilantro add a great pop of color and freshness. This recipe shines on weeknights when you want a meal that feels nourishing and a little bit festive all at once.

Variations

If you want to tweak this recipe, I love swapping chicken breasts for thighs for a juicier, more flavor-packed result. For a gluten-free version, just make sure your Dijon mustard contains no added gluten, and you’re good to go. You can easily make this vegan by replacing chicken with marinated tofu or chickpeas—just roast them with the same marinade for a delicious plant-based twist.

Flavor-wise, feel free to experiment with different spices on the sweet potatoes such as cumin, cinnamon, or chili powder to bring a little kick or warmth to the dish. I’ve even tried roasting the sweet potatoes with a drizzle of balsamic vinegar to add a tangy glaze that pairs beautifully with the maple Dijon chicken. Another variation I enjoy is cooking the chicken on the grill outdoors to add a smoky char that feels so perfect for summer evenings.

For quicker cooking, you could also use pre-cooked or leftover chicken, just warmed and drizzled with the maple Dijon glaze before assembling. This recipe’s simplicity and adaptability really make it a staple in my rotating meal plans.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store the chicken, sweet potatoes, and quinoa or rice separately in airtight containers to keep everything fresh and prevent sogginess. The greens and optional toppings like avocado should be kept apart to avoid wilting. Stored properly, these components stay delicious in the fridge for 3 to 4 days, making it a fantastic meal prep option.

Freezing

I usually don’t freeze this dish with fresh greens or toppings included, as they don’t reheat well, but the chicken, sweet potatoes, and grains freeze beautifully in portioned containers for up to 2 months. Just thaw overnight in the fridge before reheating to keep the best texture. Freezing is a great way to preserve the dish if you want to batch cook and enjoy later.

Reheating

The best way I’ve found to reheat leftovers is gently in a skillet over medium-low heat. This helps warm the chicken and sweet potatoes evenly without drying them out. If you’re in a rush, microwaving on medium power in short bursts with a splash of water or broth works too. Avoid overheating to keep the chicken juicy and the sweet potatoes tender. Add fresh greens and toppings only after reheating for the best experience.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a fantastic alternative since they stay juicy and flavorful. Just adjust the cooking time slightly to ensure they’re cooked through—about 7 to 8 minutes per side depending on thickness.

Is quinoa the only grain I can use for this bowl?

Not at all! I often swap quinoa for brown rice, wild rice, or even couscous for different textures and flavors. Any hearty grain will soak up the marinade and round out the bowl beautifully.

Can I prepare this recipe ahead of time?

Yes, the chicken can marinate for up to 4 hours ahead, and the roasted sweet potatoes can be made a day in advance and reheated before serving. Just assemble the bowls right before eating for the freshest taste and best texture.

How spicy is this dish? Can I make it milder or hotter?

This recipe is naturally mild with just a hint of warmth from the smoked paprika. To make it spicier, I recommend adding a pinch of cayenne or chili flakes to the sweet potatoes or marinade. For a milder version, simply reduce or omit the smoked paprika.

Is this recipe gluten-free?

Yes! The dish is naturally gluten-free provided you use gluten-free Dijon mustard and grains such as quinoa or brown rice. Always double-check labels if you’re cooking for someone with strict gluten intolerance.

Conclusion

I can’t recommend this Maple Dijon Chicken & Roasted Sweet Potato Bowls Recipe enough—it’s one of those dishes that feels nourishing and exciting all at once. The balance of sweet, tangy, smoky, and nutty flavors combined with simple, wholesome ingredients hits the spot every single time. I hope you have as much fun making and sharing it as I do!