Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes

    Sheet Pan Moroccan Chicken and Sweet Potato Fry Bowls

    Published: Mar 7, 2022 by Allison · This post may contain affiliate links · 2 Comments

    • Share
    • Tweet
    ↓ Jump to Recipe

    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.

    an overhead photo of the Moroccan chicken bowl surrounded by a dish of pumpkin seed sauce, a dish of crumbled feta, lemon wedges, and naan bread

    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!

    a close up overhead shot of the Moroccan chicken and sweet potato fry bowl on a light pink backdrop

    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.

    overhead shot of the chicken marinade ingredients in a bowl
    overhead shot of the chicken being marinated in the spices and lemon mixture

    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.)

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    an overhead shot of the sweet potato on a baking sheet before being tossed with oil and herbs
    an overhead shot of the sweet potato on a baking sheet before going into the oven

    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!

    overhead shot of the pumpkin seed sauce in the food processor
    overhead shot of the bowl with Moroccan chicken and sweet potato surrounded by feta, lemon, and pumpkin seed sauce

    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
    overhead shot of the chicken, sweet potato, spinach, cucumber, pumpkin seed sauce, and feta in a white bowl

    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
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    an overhead photo of the Moroccan chicken bowl surrounded by a dish of pumpkin seed sauce, a dish of crumbled feta, lemon wedges, and naan bread

    Sheet Pan Moroccan Chicken and Sweet Potato Fry Bowls


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Allison
    • Total Time: 55 minutes
    • Yield: 4–6 servings 1x
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Annie says

      March 08, 2022 at 3:56 pm

      this is an amazing Moroccan dish!

      Reply
      • Allison says

        March 09, 2022 at 9:53 pm

        Thank you!

        Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact