Name: Maple Dijon Chicken & Roasted Sweet Potato Bowls
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs, 1-inch pieces; ½ cup pure maple syrup (grade A or B); ¼ cup Dijon mustard; 2 tbsp apple cider vinegar; 1 tbsp olive oil (plus extra for cooking chicken); 2 cloves garlic, minced; 1 tsp dried thyme; ½ tsp paprika; ¼ tsp black pepper; ¼ tsp sea salt (to taste); 2 large sweet potatoes (1 ½ lbs), peeled, ½-inch cubes; 1 red onion, ½-inch wedges or large dice; 1 red bell pepper, cored, deseeded, 1-inch pieces; 1 green bell pepper, cored, deseeded, 1-inch pieces; 1 cup Brussels sprouts, halved; 2 tbsp olive oil (for vegetables); ½ tsp sea salt (for vegetables); ¼ tsp black pepper (for vegetables); Fresh parsley or cilantro, chopped (optional garnish); Red pepper flakes (optional garnish); Toasted chopped pecans or walnuts (optional garnish); Extra maple syrup or hot sauce (optional garnish)

Maple Dijon Chicken Roasted Sweet Potato Bowls are, without a doubt, a recipe I am incredibly excited to share with you. Imagine tender, juicy chicken and perfectly caramelized sweet potatoes, all coated in a luscious, tangy-sweet maple Dijon glaze, then brought together in a convenient, wholesome bowl. I find that this dish isn’t just a meal; it’s an experience, transforming simple ingredients into something truly extraordinary right in your own kitchen. It promises a delightful fusion of tastes that will quickly become a cherished part of your culinary repertoire, whether you’re a seasoned chef or just starting your cooking journey.

Why This Dish Becomes an Instant Favorite

While the concept of a “bowl meal” is a more modern culinary trend focusing on balanced, complete dishes, the individual components – roasted chicken, sweet potatoes, and the classic combination of maple and Dijon – have been cherished for generations for their comforting qualities. I think you’ll absolutely adore this dish because it masterfully blends sweet, savory, and tangy notes, creating an incredibly satisfying flavor profile that keeps me coming back for more. The convenience of a sheet pan recipe makes it ideal for busy weeknights, and its balanced nutritional content ensures you’re eating well without sacrificing taste. Get ready to fall in love with these delightful Maple Dijon Chicken Roasted Sweet Potato Bowls!

Ingredients:

For the Maple Dijon Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- ½ cup pure maple syrup (grade A or B for richer flavor)
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil, plus extra for cooking
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt (or to taste)
For the Roasted Sweet Potatoes and Vegetables:
- 2 large sweet potatoes (about 1 ½ pounds), peeled and cut into ½-inch cubes
- 1 red onion, peeled and cut into ½-inch wedges or large dice
- 1 red bell pepper, cored, deseeded, and cut into 1-inch pieces
- 1 green bell pepper, cored, deseeded, and cut into 1-inch pieces
- 1 cup Brussels sprouts, halved (or quartered if very large)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For Serving & Garnish (Optional but highly recommended!):
- Fresh parsley or cilantro, chopped (for a pop of color and freshness)
- A sprinkle of red pepper flakes (for a little kick!)
- Toasted chopped pecans or walnuts (for added crunch and healthy fats)
- Extra drizzle of maple syrup or a dash of hot sauce, if desired

Prep the Sweet Potatoes and Vegetables

Let’s start with our beautiful sweet potatoes! First, wash your sweet potatoes thoroughly. While some prefer to leave the skin on for added nutrients and texture, I like to peel them for this dish to ensure a very smooth, creamy interior once roasted. Once peeled, carefully cut them into uniform ½-inch cubes. Uniformity is key here; it ensures that all the sweet potato pieces cook evenly at the same rate, preventing some from being overcooked and others still hard. Place the cubed sweet potatoes into a large mixing bowl.

Next, prepare your other lovely vegetables. Take your red onion, peel it, and cut it into thick ½-inch wedges or large dice. For the bell peppers, wash them well, then core and deseed them. Cut them into roughly 1-inch pieces. For the Brussels sprouts, trim the very end of the stem, remove any yellow or damaged outer leaves, and then cut them in half. If you have particularly large Brussels sprouts, quartering them might be a good idea to ensure they roast through nicely and offer more surface area for that delicious caramelization. Add all these prepared vegetables to the bowl with the sweet potatoes.
Now, it’s time to season our gorgeous vegetable medley. Drizzle 2 tablespoons of olive oil over the sweet potatoes, red onion, bell peppers, and Brussels sprouts. Sprinkle ½ teaspoon of sea salt and ¼ teaspoon of black pepper generously over everything. Gently toss everything together using your hands or a large spoon. Make sure every piece of vegetable is lightly coated in oil and seasoning. This coating is essential for achieving that delightful crispy exterior and tender interior when they hit the oven. Don’t overcrowd your baking sheets! This is a common mistake that leads to steamed, rather than roasted, vegetables. I typically divide this mixture between two large baking sheets, ensuring the vegetables are spread out in a single layer. If they’re too close together, they’ll release steam and won’t get that lovely browned, caramelized texture we’re aiming for. Set these aside while we prepare our sauce and chicken.

Prepare the Maple Dijon Sauce

This sauce is the heart of our “Maple Dijon Chicken Roasted Sweet Potato Bowls,” bringing all those wonderful sweet, savory, and tangy notes together. In a medium bowl, combine ½ cup of pure maple syrup, ¼ cup of Dijon mustard, and 2 tablespoons of apple cider vinegar. I find that using pure maple syrup, especially a darker grade, really enhances the depth of flavor in this sauce.

Next, mince 2 cloves of garlic very finely. Fresh garlic adds a fantastic aromatic punch that you just can’t get from garlic powder. Add the minced garlic to the bowl.
Now, let’s add some herbs and spices. Sprinkle in 1 teaspoon of dried thyme, ½ teaspoon of paprika, ¼ teaspoon of black pepper, and ¼ teaspoon of sea salt. If you’re feeling adventurous, a tiny pinch of cayenne pepper can add a subtle warmth without making it overly spicy.
Whisk all these ingredients together vigorously until the sauce is completely smooth and well combined. Give it a little taste test! You’re looking for a beautiful balance of sweet, tangy, and savory. If you prefer it a little sweeter, add a tiny bit more maple syrup. If you like it tangier, a splash more apple cider vinegar can work wonders. This is your chance to customize it to your liking! Set aside about ¼ cup of this glorious sauce in a small bowl. This reserved portion will be used for drizzling over the finished bowls, ensuring every bite is coated in that amazing flavor. The rest of the sauce is destined for our chicken.

Marinate the Chicken

Now for our star protein! Take your 1 ½ pounds of boneless, skinless chicken breasts or thighs. I often prefer thighs for this recipe because they tend to stay juicier, but breasts work beautifully too. Cut the chicken into uniform 1-inch pieces. Again, consistency in size helps with even cooking. Place the cut chicken into a clean, medium-sized bowl.
Pour the majority of your prepared Maple Dijon sauce (the portion you didn’t set aside for drizzling) over the chicken pieces. Add 1 tablespoon of olive oil to the chicken as well. Using clean hands or a spoon, toss the chicken thoroughly until every piece is well coated in the luscious sauce. Ensure no dry spots remain!
Once coated, cover the bowl and refrigerate the chicken to marinate for at least 30 minutes. For the best flavor penetration and tenderness, I highly recommend marinating for at least 2 hours, or even overnight (up to 12 hours). The longer it marinates, the more those incredible maple-Dijon flavors will infuse into the chicken, making it incredibly tender and flavorful. This step is crucial for elevating our “Maple Dijon Chicken Roasted Sweet Potato Bowls” from good to absolutely outstanding. While the chicken is marinating, you can move on to roasting your vegetables.

Roast the Sweet Potatoes and Vegetables

Preheat your oven to a nice hot 400°F (200°C). This high temperature is perfect for getting those vegetables beautifully caramelized and tender.
As mentioned before, arrange your seasoned sweet potatoes, red onion, bell peppers, and Brussels sprouts on one or two large baking sheets. Remember, spread them out in a single layer with a bit of space between each piece. If you overcrowd the pans, the vegetables will steam instead of roast, and we want those delicious crispy edges! Using parchment paper on your baking sheets can also make cleanup a breeze and prevent sticking.
Place the baking sheets into your preheated oven. Roast for 20 minutes, then carefully remove the sheets and give the vegetables a good toss with a spatula. This helps ensure even browning on all sides. Return them to the oven and continue roasting for another 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork and the edges of all the vegetables are beautifully caramelized and slightly crisp. The Brussels sprouts should be tender and a little bit charred, and the sweet potatoes should be fork-tender and sweet. Keep an eye on them, as oven temperatures can vary. Once done, remove them from the oven and set them aside.

Cook the Chicken

While your vegetables are finishing up their roasting time, or immediately after you take them out, it’s time to cook our marinated Maple Dijon chicken. Heat 1-2 tablespoons of olive oil in a large skillet or non-stick pan over medium-high heat. You want the pan to be nice and hot to get a good sear on the chicken.
Once the oil is shimmering, carefully add the marinated chicken pieces to the hot pan. Be careful not to overcrowd the pan. If you have a lot of chicken, it’s better to cook it in two batches. Overcrowding will lower the pan temperature, leading to steamed chicken rather than beautifully seared pieces with a golden-brown crust.
Cook the chicken for 5-7 minutes, stirring occasionally, until it’s golden brown on all sides and cooked through. Chicken is fully cooked when its internal temperature reaches 165°F (74°C). The sauce coating the chicken will thicken and caramelize, creating an irresistible glaze. Once cooked, remove the chicken from the heat. You can leave it in the pan for a moment or transfer it to a clean plate.

Assemble the Maple Dijon Chicken Roasted Sweet Potato Bowls

This is where all our hard work comes together into a glorious, wholesome meal! Grab your favorite serving bowls.
Divide the warm roasted sweet potatoes and vegetables evenly among your bowls. Create a nice bed for the chicken. The vibrant colors of the sweet potatoes, red bell pepper, green bell pepper, red onion, and Brussels sprouts will make your bowls incredibly appealing.
Next, spoon generous portions of the freshly cooked Maple Dijon chicken over the roasted vegetables in each bowl. The glistening, caramelized chicken will look utterly delicious nestled amongst the colorful veggies.

Remember that ¼ cup of reserved Maple Dijon sauce? Now is its time to shine! Drizzle a little extra of this amazing sauce over the chicken and vegetables in each bowl. This extra touch of fresh sauce brightens up the flavors and ensures every bite is packed with that signature sweet and tangy goodness.
Finally, it’s time for the optional but highly recommended garnishes! Sprinkle generously with fresh chopped parsley or cilantro for a burst of fresh flavor and vibrant color. If you like a little heat, a pinch of red pepper flakes adds a lovely subtle kick. For an incredible texture contrast and a nutty richness, scatter some toasted chopped pecans or walnuts over the top. This combination of flavors and textures truly elevates these “Maple Dijon Chicken Roasted Sweet Potato Bowls” to a restaurant-worthy meal right in your own kitchen.

Serving Suggestions and Pro Tips

Make Ahead & Meal Prep: These Maple Dijon Chicken Roasted Sweet Potato Bowls are fantastic for meal prepping! You can prepare all components ahead of time. Roast the vegetables and cook the chicken, then store them in separate airtight containers in the refrigerator for up to 3-4 days. When you’re ready to eat, simply reheat individual portions in the microwave or a warm oven, then assemble with the fresh drizzle of sauce and garnishes. This is a game-changer for busy weeknights!

Add a Grain Base: While delicious on its own, for an even heartier bowl, consider serving this over a base of cooked quinoa, brown rice, or farro. This adds another layer of texture and makes the meal even more filling and satisfying, absorbing all those incredible sauce flavors.
Vegetable Variations: Feel free to customize the roasted vegetables based on what’s in season or what you love! Broccoli florets, cauliflower florets, asparagus spears, or even chunks of butternut squash would all be delicious additions or substitutions. Just be mindful of cooking times for different vegetables. Root vegetables like carrots or parsnips would also roast beautifully alongside the sweet potatoes.
Chicken Substitutions: If chicken isn’t your preference, you could easily adapt this recipe. Pork tenderloin, cut into similar 1-inch pieces, would be absolutely wonderful marinated and cooked in the Maple Dijon sauce. Even firm tofu or tempeh, pressed and cubed, could absorb the marinade beautifully for a vegetarian option. Just adjust cooking times accordingly.

Perfecting the Sauce: Don’t be shy about tasting the Maple Dijon sauce before marinating. Adjust the sweetness with more maple syrup, the tang with more apple cider vinegar or Dijon, and the seasoning with salt and pepper. A perfectly balanced sauce makes all the difference!
Achieving Crispy Roasted Veggies: Seriously, the single layer rule is paramount. If you don’t have enough baking sheets, roast in batches. Also, avoid opening the oven door too frequently, as this drops the temperature and extends cooking time, hindering crispness. Let the oven do its work!
Resting the Chicken: Although this chicken is cut into smaller pieces, letting it rest for a minute or two after cooking allows the juices to redistribute, ensuring maximum tenderness.

Spice it Up: If you’re a fan of heat, a dash of your favorite hot sauce or a few extra red pepper flakes can kick things up a notch, beautifully complementing the sweetness of the maple.
Herb Power: Don’t underestimate the power of fresh herbs! While dried thyme is used in the marinade, fresh thyme or rosemary sprigs added to the roasting vegetables during the last 10 minutes can infuse them with an extra layer of aromatic deliciousness.
Storage: Store any leftover assembled bowls or individual components in airtight containers in the refrigerator for up to 3-4 days. Reheat gently to maintain flavor and texture.

Conclusion:

Well, my dear food enthusiasts, we’ve reached the grand finale, and I truly hope you’re feeling as excited as I am about what you’ve just read. If there’s one recipe that I could personally hand-deliver to each of your kitchens and insist you try, it would undoubtedly be this one. What makes these particular Maple Dijon Chicken Roasted Sweet Potato Bowls an absolute culinary revelation, a dish that transcends the ordinary weeknight dinner and elevates it to something truly special? It’s the harmonious dance of flavors, a symphony where every note plays its part perfectly.

Imagine the succulence of perfectly roasted chicken, its skin kissed with a golden hue, each bite tender and infused with that incredible sweet and tangy maple Dijon glaze. Now, picture that alongside chunks of caramelized sweet potato, their natural sweetness brought to the forefront by the roasting process, creating pockets of comforting deliciousness. This isn’t just a meal; it’s an experience. It’s comforting without being heavy, flavorful without being overly complicated, and incredibly satisfying without leaving you feeling sluggish. It’s a complete package, offering a beautiful balance of protein, complex carbohydrates, and vibrant flavors that will awaken your palate and leave you feeling nourished from the inside out. I often find myself craving these bowls even after a hearty meal because the combination is simply that good. It’s also surprisingly adaptable, fitting into various dietary needs with simple swaps, making it a truly versatile addition to your recipe repertoire. This particular assembly of ingredients in the Maple Dijon Chicken Roasted Sweet Potato Bowls truly hits every single flavor note you could possibly desire, making it an instant classic in any home.

Elevate Your Bowl: Serving Suggestions and Creative Variations

While the core recipe for our Maple Dijon Chicken Roasted Sweet Potato Bowls is absolutely stellar on its own, I’m a firm believer in making a dish truly your own. Don’t be shy about experimenting! To add an extra layer of freshness and vibrant color, I highly recommend stirring in a handful of fresh baby spinach or peppery arugula immediately after roasting, letting the residual heat wilt them slightly. This instantly introduces a lovely counterpoint to the richness of the chicken and sweet potatoes. For an irresistible crunch and added healthy fats, a sprinkle of toasted pecans, walnuts, or pumpkin seeds right before serving works wonders – it elevates the texture profile beautifully.

Feeling a little cheesy? Crumbled feta or a dollop of creamy goat cheese can add a delightful salty tang that pairs incredibly well with the maple and sweet potato. If you’re looking to boost your vegetable intake even further, consider tossing in some broccoli florets, Brussels sprouts, or chunks of bell pepper onto the sheet pan during the last 15-20 minutes of roasting. They’ll soak up all those incredible pan juices and add even more color and nutrients. For those who enjoy a little heat, a tiny pinch of red pepper flakes can introduce a subtle warmth without overpowering the delicate flavors. And for an extra layer of moisture and tang, a drizzle of balsamic glaze or a dollop of plain Greek yogurt can act as a fantastic finishing touch. Perhaps you want to make it a hearty vegetarian meal one night? Swap the chicken for roasted chickpeas or firm tofu cubes, adjusting cooking times accordingly, and you’ll have an equally satisfying plant-based version. For a grain-inclusive bowl, you could serve this over a bed of fluffy quinoa or farro, turning it into an even heartier and more substantial meal. The possibilities, as you can see, are truly endless, limited only by your imagination and what you have on hand in your pantry and fridge. So go ahead, unleash your inner chef!

Your Turn! Share Your Maple Dijon Chicken Roasted Sweet Potato Bowl Creations

Now that I’ve shared all my secrets and enthusiasm for this incredible dish, the ball is in your court! I genuinely believe that once you try this recipe, it will quickly become a cherished favorite in your household, just as it has in mine. It’s more than just a meal; it’s a moment of culinary joy that I want everyone to experience. So, please, gather your ingredients, fire up your oven, and dive headfirst into the deliciousness that awaits.

I am absolutely bursting with anticipation to hear about your cooking adventures! Did you add a secret ingredient? Did you serve it in a unique way? Perhaps you discovered a new favorite variation that made your Maple Dijon Chicken Roasted Sweet Potato Bowls even more spectacular? Don’t keep it to yourself! I wholeheartedly encourage you to share your experiences, your triumphs, and even your “oops” moments (we all have them!) with me and the rest of our wonderful community. Snap a photo of your magnificent creation, tag me on social media, or drop a comment below. Your feedback, your creativity, and your shared joy in cooking are what truly make this culinary journey so rewarding for all of us. Let’s make some delicious food and share the love – I can’t wait to see what you create!