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Southwest Chicken and Sweet Potato Sheet Pan with Dairy Free Cilantro Lime Tahini Sauce

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2-3 servings 1x
  • Category: Lunch, Dinner


Gluten free and dairy free Southwest Chicken + Sweet Potato Bowl Sheet Pan Meal with cilantro lime tahini sauce!


  • 1 lb chicken breasts, cut into strips
  • 2 large sweet potatoes, cut into wedges
  • 1 large bell pepper, cut into strips
  • ¼ cup avocado oil
  • 1 packet of taco seasoning
  • ¼ tsp salt
  • ¼ tsp black pepper

Cilantro Lime Tahini Sauce

  • 1/4 cup tahini
  • 1/4 cup filtered water (more, as needed to thin)
  • 1 jalapeño, stem and seeds removed (use ½ for less spicy or skip the jalapeño if you don’t like spice)
  • Juice of 2 limes
  • 1 tbsp olive oil
  • Handful of fresh cilantro
  • 1 cup baby spinach
  • 1 garlic clove
  • Salt and pepper, to taste

For serving:

  • Baby spinach or romaine lettuce
  • Avocado


  1. Preheat Oven to 425°F and line a large baking sheet with parchment paper.
  2. In a small bowl, mix the taco seasoning, salt, pepper and olive oil together.
  3. In a large bowl, add sweet potatoes and peppers and toss with half of the seasoning and oil mixture. Spread on parchment-lined baking sheet.
  4. Add chicken strips to the same bowl; mix with the remaining seasoning mixture. Add to the pan.
  5. Roast for 25-30 minutes, until chicken is cooked through to an internal temperature of 165°F and potatoes are cooked to your liking.
  6. Meanwhile, make your sauce by adding all ingredients to a blender or food processor. Blend until a creamy sauce forms. Taste and add more salt or pepper if needed.
  7. Serve your bowls with a base of spinach or romaine, avocado, and the roasted veggies and chicken, and drizzle with the cilantro lime tahini sauce. Leftovers can be stored in the refrigerator for up to 3 days.