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Maple Dijon Chicken Sweet Potato Bowls

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Fall is finally in the air, which means Max and I are craving roasted veggies and cozy flavors. These Maple Dijon Chicken Sweet Potato Bowls have become our weeknight savior because they feel like a warm hug but are packed with wholesome ingredients. The sweet potatoes get caramelized in the oven while the zesty maple sauce ties everything together perfectly.

These wholesome Maple Dijon Chicken Sweet Potato Bowls feature juicy seared chicken, caramelized roasted sweet potatoes and Brussels sprouts, and a tangy sweet maple mustard sauce over quinoa.
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Maple Dijon chicken bowl with sliced roasted chicken, sweet potatoes, Brussels sprouts, and rice drizzled with creamy maple Dijon sauce
Maple Dijon chicken bowl with sliced roasted chicken, sweet potatoes, Brussels sprouts, and rice drizzled with creamy maple Dijon sauce Save it For Later
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Why You Will Love This Maple Dijon Chicken Sweet Potato Bowls

You will love this recipe because it is the ultimate balance of sweet and savory. The roasted sweet potatoes and Brussels sprouts bring an earthy sweetness that compliments the tangy, sharp bite of the Dijon mustard sauce. It is also a meal prep dream; everything holds up beautifully in the fridge, meaning you can have a restaurant quality lunch ready to go all week long.

How To Make Maple Dijon Chicken Sweet Potato Bowls

This recipe is all about timing your roasting. We start by tossing the sweet potatoes and Brussels sprouts in olive oil and getting them into a hot oven to get crispy edges. While the veggies roast, we sear the chicken breasts to keep them juicy and whip up a quick 4-ingredient sauce. We assemble everything over a bed of fluffy quinoa or rice and drizzle that addictive gold sauce over the top.

Maple Dijon Chicken Sweet Potato Bowls Ingredients

The Protein & Base

  • 2 large chicken breasts; boneless and skinless
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 cups cooked quinoa or brown rice (for the base)

The Roasted Veggies

  • 2 medium sweet potatoes; peeled and cubed
  • 2 cups Brussels sprouts; halved
  • 2 tablespoons olive oil
  • Salt and black pepper

The Maple Dijon Sauce

  • ¼ cup pure maple syrup
  • 3 tablespoons Dijon mustard (grainy or smooth)
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic; minced
  • 1 tablespoon mayonnaise or Greek yogurt (optional, for creaminess)
Ingredients for Maple Dijon Chicken Sweet Potato Bowls arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

Roast the Vegetables

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper.
  • Spread them in a single layer and roast for 25–30 minutes, flipping halfway, until tender and caramelized.

Cook the Chicken

  • While veggies roast, season chicken breasts with garlic powder, paprika, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat.
  • Sear the chicken for 5–6 minutes per side until golden brown and cooked through (165°F internal temp). Let it rest for 5 minutes before slicing.

Whisk the Sauce

  • In a small bowl, whisk together the maple syrup, Dijon mustard, vinegar, minced garlic, and mayonnaise (if using) until smooth and emulsified.

Assemble the Bowls

  • Divide the cooked quinoa or rice among four bowls.
  • Top with a generous scoop of roasted sweet potatoes and Brussels sprouts.
  • Fan out the sliced chicken breast on top.

Drizzle and Serve

  • Drizzle the Maple Dijon sauce generously over the chicken and vegetables.
  • Garnish with fresh parsley or thyme if desired.
Maple Dijon chicken sweet potato bowl with sliced roasted chicken, rice, Brussels sprouts, and roasted sweet potatoes drizzled with creamy maple Dijon sauce Save it For Later

MAX’S REACTION

"I usually pick the green stuff out, but this sauce makes the tiny cabbages taste like candy! The sweet potatoes are my favorite part because they are squishy and sweet."

What Pairs Well With Maple Dijon Chicken Sweet Potato Bowls

These bowls are a complete meal on their own, but if you want to add a little something extra, a crisp apple slaw adds a nice crunch. For a drink, a glass of cold apple cider or sparkling water with a twist of lemon pairs perfectly with the autumnal flavors.

Maple Dijon Chicken Sweet Potato Bowls Variations

Sheet Pan Method

To save on dishes, you can roast the chicken right on the pan with the vegetables. Just cut the chicken into bite-sized chunks and add them to the sheet pan for the last 15 minutes of roasting time.

Spicy Kick

Add a pinch of cayenne pepper or red pepper flakes to the sauce. The heat contrasts amazingly with the sweet maple syrup.

Grain Swap

If you aren't a fan of quinoa, swap it out for farro, couscous, or even cauliflower rice for a lower carb option.

Veggie Switch

Don't have Brussels sprouts? Broccoli florets or cubed butternut squash work beautifully in this recipe and roast at about the same time.

Maple Dijon chicken bowl with sliced roasted chicken, rice, roasted sweet potatoes, Brussels sprouts, and creamy maple Dijon sauce on top Save it For Later

Equipment

  • Large baking sheet
  • Parchment paper
  • Large skillet (for chicken)
  • Whisk
  • Small mixing bowl
  • Chef's knife
  • Mom Tip: Cut your sweet potatoes into uniform sizes so they roast evenly. If some are huge and some are tiny, you'll end up with burnt bits and raw centers.

Storage / Make Ahead / Serving Tips

Meal Prep

This is one of our favorite meal prep recipes. Divide the cooked ingredients into four airtight containers. Store the sauce in small separate dressing cups so everything stays fresh and doesn't get soggy.

Refrigerator Storage

Stored properly in airtight containers, these bowls will last for up to 4 days in the refrigerator.

Reheating

Microwave the bowl for 1–2 minutes until warm. If you stored the sauce separately, drizzle it on after heating for the best flavor impact.

Top Tips for Best Maple Dijon Chicken Sweet Potato Bowls

The secret to great roasted veggies is not overcrowding the pan. Give the sweet potatoes and sprouts room to breathe; if they are touching, they will steam instead of roast, and you'll miss out on those delicious crispy brown edges. Also, let the chicken rest before slicing! If you cut it right out of the pan, all the juices run out and the meat ends up dry.

Maple Dijon Chicken Sweet Potato Bowls FAQs

Is this gluten-free?

Yes, as long as you use quinoa or rice as the base and check your mustard label (most are gluten-free), this recipe is naturally gluten-free.

Can I use chicken thighs?

Absolutely. Boneless skinless chicken thighs are very forgiving and stay juicy. You can roast them on the sheet pan with the veggies for about 20–25 minutes.

Can I eat this cold?

Yes! These bowls actually make a fantastic cold salad lunch. Just let the chicken cool completely before assembling.

Is it dairy-free?

The base recipe is dairy-free. If you want the creamy sauce texture without dairy, just skip the yogurt and use a vegan mayo or just a little more olive oil to emulsify.

A Healthy Fall Lunch

We love how colorful and vibrant these bowls look on the table. It feels good to serve something that is packed with vitamins but tastes like comfort food. If you are looking for more cozy family meals, try our rich Creamy Parmesan Beef Linguine with Garlic Butter Sauce, the warming Ginger Garlic Chicken Noodle Soup, or use up leftover rice with our fun Fried Rice Balls Recipe.

Share your Maple Dijon Chicken Sweet Potato Bowls! Tag us @HannahCooking with #MapleDijonChicken; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Maple Dijon Chicken Sweet Potato Bowls recipe and let us know what twists or ingredients you used!

Looking for other recipes like Maple Dijon Chicken Sweet Potato Bowls? Try these:

Maple Dijon chicken bowl with sliced roasted chicken, sweet potatoes, Brussels sprouts, and rice drizzled with creamy maple Dijon sauce Save it For Later

Maple Dijon Chicken Sweet Potato Bowls

These wholesome Maple Dijon Chicken Sweet Potato Bowls feature juicy seared chicken, caramelized roasted sweet potatoes and Brussels sprouts, and a tangy sweet maple mustard sauce over quinoa.
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Course: Dinner, lunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 g
Calories: 450kcal
Cost: $15

Equipment

  • 1 Baking Sheet (Large)
  • 1 Skillet (For chicken)
  • 1 Whisk (For sauce)
  • 1 Cutting board (For prep)

Ingredients

  • 2 large chicken breasts - Boneless, skinless
  • 2 medium sweet potatoes - Peeled and cubed
  • 2 cups Brussels sprouts - Halved
  • 2 cups cooked quinoa - Or brown rice
  • 3 tablespoon olive oil - Divided use
  • ¼ cup maple syrup - Pure maple syrup
  • 3 tablespoon Dijon mustard - Grainy or smooth
  • 1 tablespoon apple cider vinegar - For acidity
  • 1 clove garlic - Minced
  • 1 tablespoon mayonnaise - Optional for creaminess
  • ½ teaspoon smoked paprika - Seasoning
  • 1 teaspoon garlic powder - Seasoning

Instructions 

  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
  • Roast vegetables for 25–30 minutes until tender and caramelized.
  • Season chicken and sear in a skillet for 5–6 minutes per side until cooked.
  • Whisk maple syrup, mustard, vinegar, garlic, and mayo in a small bowl.
  • Assemble bowls with quinoa, veggies, and sliced chicken; drizzle with sauce.

Notes

Don't overcrowd the baking sheet when roasting vegetables to ensure they get crispy edges. Let the chicken rest for 5 minutes before slicing to keep it juicy.

Nutrition

Serving: 350g | Calories: 450kcal (23%) | Carbohydrates: 48g (16%) | Protein: 32g (64%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg (25%) | Sodium: 420mg (18%) | Potassium: 800mg (23%) | Fiber: 6g (25%) | Sugar: 12g (13%) | Vitamin A: 12000IU (240%) | Vitamin C: 60mg (73%) | Calcium: 80mg (8%) | Iron: 3mg (17%)

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