These sheet pan Moroccan chicken and sweet potato fry bowls are our new favourite weeknight supper! Super flavourful, bright, and healthy, these bowls consist of Moroccan chicken, sweet potato oven fries, spinach, feta, and our new favourite pumpkin seed herb sauce. Serve some warm naan bread alongside these chicken bowls for a dreamy meal.
Do I have an incredibly delicious and nutritious recipe for you today!
Say hello to these gorgeous sheet pan Moroccan chicken and sweet potato fry bowls. The perfect healthy, relatively simple, and ultra flavourful weeknight meal for the whole family to enjoy!
These bowls consist of the following elements:
-Chicken marinated in lemon, olive oil, garlic, Moroccan spices, and tomato paste, then baked on a sheet pan.
-Sweet potato oven fries, which are simply sweet potatoes, peeled and cut into matchsticks, tossed with olive oil, salt, pepper, and dried herbs.
-Pumpkin seed herb sauce that’s accented with lemon and garlic.
-Feta cheese.
-Cucumber.
-Hummus (which I thought of after photographing).
-Naan bread for scooping up all that goodness.
INGREDIENTS IN SHEET PAN MOROCCAN CHICKEN AND SWEET POTATO FRY BOWLS
- For the chicken: Extra-virgin olive oil, garlic, lemon zest and juice, tomato paste, cumin, cinnamon, turmeric, smoked paprika, coriander, cayenne, pepper, sea salt, and chicken.
- For the sweet potato fries: Sweet potatoes, extra-virgin olive oil, sea salt, pepper, dried oregano, and dried thyme.
- For the pumpkin seed sauce: Pumpkin seeds, lemon, garlic, sea salt, pepper, honey, jalapeño, cilantro, and water.
- Spinach.
- Cucumber.
- Feta.
- Naan.
- Hummus. (See my recipe in the notes section of the recipe, or use store-bought.)
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STEP BY STEP INSTRUCTIONS
In a large bowl, whisk together the olive oil, garlic, lemon zest and juice, tomato paste, cumin, cinnamon, turmeric, smoked paprika, coriander, cayenne, pepper, and salt. Add the chopped chicken and toss to coat. Set aside for at least 15 minutes, or cover and refrigerate for several hours.
Make the sweet potato fries: Preheat the oven to 425 F and line a large, rimmed baking sheet with parchment paper. Place the sweet potato in the middle and drizzle with the olive oil. Sprinkle with salt pepper, oregano, and thyme. Toss to coat and spread out in an even layer with a bit of space in between each piece of sweet potato. Roast for 15 minutes, remove from the oven and flip, and then roast for 15 more minutes.
After flipping the sweet potato, place the chicken on a large, rimmed baking sheet. Place in the oven (at 425 F) and roast for 15 minutes, or until cooked through and a meat thermometer inserted into a piece of chicken reads 165 F.
Meanwhile, make the pumpkin seed sauce: In a food processor fitted with the ‘S’ blade, blend together the pumpkin seeds, lemon juice, salt, pepper, honey, jalapeno, cilantro, and water until smooth. Transfer into a container.
Serve: Place a big handful of spinach in a bowl. Add desired amounts of chicken, sweet potato fries, pumpkin seed sauce, cucumber, feta, and hummus. Serve with warm naan and enjoy!
MORE HEALTHY BOWL RECIPES
- Masala Chicken Meatball Bowls with Beet Slaw and Turmeric Rice
- Beet Falafel Bowls with Lemon Dill Tahini Sauce
- Greek Kale Salad Bowls with Socca + Hummus
- Roasted Veggie + Tofu Buddha Bowls with Pesto
- Black Lentil Walnut Meatball Bowls
I hope that you love these sheet pan Moroccan chicken and sweet potato fry bowls! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Finally, if you want more wholesome and feel good recipes to help fuel your active lifestyle, follow Up Beet Kitchen on Instagram, Facebook, and Pinterest.
Print
Sheet Pan Moroccan Chicken and Sweet Potato Fry Bowls
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
These sheet pan Moroccan chicken and sweet potato fry bowls are our new favourite weeknight supper! Super flavourful, bright, and healthy, these bowls consist of Moroccan chicken, sweet potato oven fries, spinach, feta, and our new favourite pumpkin seed herb sauce. Serve some warm naan bread alongside these chicken bowls for a dreamy meal.
Ingredients
Moroccan Chicken
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon coriander
- ¼ teaspoon cayenne
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 ½ lbs (680 grams) boneless, skinless chicken breasts, cubed
Sweet Potato Fries
- 4 medium sweet potatoes, peeled and cut into matchsticks
- 2 ½ tablespoons extra-virgin olive oil
- Large pinch of sea salt and freshly ground black pepper
- 1 teaspoon each dried oregano and dried rosemary
Pumpkin Seed Sauce
- 1 cup roasted shelled pumpkin seeds (pepitas)
- Juice of 1 lemon
- 1 large garlic clove, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon honey
- 1 jalapeno, chopped
- 1 cup cilantro
- ⅓ cup water
For Serving
- Baby spinach
- Sliced cucumber
- Crumbled feta cheese
- Warm naan bread
- Hummus (see notes section for homemade recipe)
Instructions
- In a large bowl, whisk together the olive oil, garlic, lemon zest and juice, tomato paste, cumin, cinnamon, turmeric, smoked paprika, coriander, cayenne, pepper, and salt. Add the chopped chicken and toss to coat. Set aside for at least 15 minutes, or cover and refrigerate for several hours.
- Make the sweet potato fries: Preheat the oven to 425 F and line a large, rimmed baking sheet with parchment paper. Place the sweet potato in the middle and drizzle with the olive oil. Sprinkle with salt pepper, oregano, and thyme. Toss to coat and spread out in an even layer with a bit of space in between each piece of sweet potato. Roast for 15 minutes, remove from the oven and flip, and then roast for 15 more minutes.
- After flipping the sweet potato, place the chicken on a large, rimmed baking sheet. Place in the oven (at 425 F) and roast for 15 minutes, or until cooked through and a meat thermometer inserted into a piece of chicken reads 165 F.
- Meanwhile, make the pumpkin seed sauce: In a food processor fitted with the ‘S’ blade, blend together the pumpkin seeds, lemon juice, garlic, salt, pepper, honey, jalapeno, cilantro, and water until smooth. Transfer into a container.
- Serve: Place a big handful of spinach in a bowl. Add desired amounts of chicken, sweet potato fries, pumpkin seed sauce, cucumber, feta, and hummus. Serve with warm naan and enjoy!
Notes
Hummus recipe: 1 ½ cups cooked chickpeas, 3 tablespoons extra-virgin olive oil, 3 tablespoons tahini, juice of 1 large lemon, 1 large garlic clove, 1 teaspoon cumin, ½-1 teaspoon sea salt, and freshly ground black pepper. Blend in a food processor until smooth and creamy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Moroccan
Annie says
this is an amazing Moroccan dish!
Allison says
Thank you!