Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2
Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them in a single layer on the baking sheet.

Step 3
Roast the sweet potatoes in the oven for about 20 minutes, flipping them halfway through, until they are tender and slightly caramelized.

Step 4
While the sweet potatoes are roasting, heat a skillet over medium-high heat. Add the diced chicken breast and cook for about 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through.

Step 5
While the chicken cooks, prepare the tahini drizzle. In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy. If the drizzle is too thick, add a little more water until it reaches your desired consistency.

Step 6
Once everything is cooked, it’s time to assemble the bowls. Start by dividing the cooked brown rice into bowls.

Step 7
Top each bowl of rice with the cooked chicken and roasted sweet potatoes.

Step 8
Drizzle the tahini sauce over the top, and serve immediately. You can also garnish with fresh herbs or a sprinkle of sesame seeds for extra flavor.