Sweet Potatoes with Honey Tahini Sauce, Grilled Chicken & Sauteed Spinach – Simply Plated

Today’s Simply Plated recipe is a full dinner that centers around sweet potatoes roasted with bagel seasoning and then drizzled with a flavorful honey tahini sauce. Both sweet potatoes and spinach are considered superfoods as they are loaded with healthy vitamins and fiber. This meal is relatively easy to pull together, filling, and incredibly healthy and flavorful!

Sweet Potatoes with Honey Tahini Sauce, Grilled Chicken & Sauteed Spinach


  • 4 sweet potatoes
  • 4 boneless, skinless chicken breasts
  • 2 16oz packages spinach
  • 2T tahini (mix well before using)
  • 2T honey
  • salt, pinch
  • 1t garlic powder
  • 2 lemons, juiced
  • 2T bagel seasoning
  • 2T olive oil, plus more for drizzling (potatoes, tahini sauce & spinach)
  • 1t garlic powder
  • 1/4 c teriyaki sauce
  • 1 clove garlic

Roasting Sweet Potato Wedges


  1. If you don’t have everything but the bagel seasoning, you can mix your own. You’ll need: 2T each: minced onion, sesame seed, granulated garlic, & poppy seed plus 1t coarse salt. Mix this together and store in a small jar, you’ll only use about 1/4 of the mix for this recipe.
  2. Preheat oven to 350
  3. Marinate your chicken breast. First, poke the breast with a fork to help the flavors penetrate.
    Mix together the olive oil, garlic powder and teriyaki sauce in a gallon plastic bag or resealable container.
    Add the chicken and marinate for 30 minutes.
  4. Mix the tahini sauce. Whisk together the tahini, honey, pinch of salt, 1t garlic powder, a drizzle of olive oil and the juice from one lemon. Set aside.
  5. Slice sweet potatoes into wedges. Place on a cookie sheet and drizzle with olive oil then sprinkle on the bagel seasoning. Bake for 30 minutes, turning halfway through.
  6. Remove the chicken breast from the marinade and grill them for a few minutes per side over direct, medium-high heat.
  7. In a large frying pan with a lid, warm some olive oil over medium-high heat. When hot, add 1 clove of crushed garlic. Once that is fragrant, add the spinach, salt, pepper, and lemon juice. Place the lid on the pan and cook until wilted and bright green – just a minute or two.
  8. Drizzle the honey tahini sauce over sweet potato wedges and chicken and serve with sauteed spinach.

Grilled Teriyaki Chicken & Sinach

1 Comment

Join the discussion and tell us your opinion.

Postpartum Nutrition – Nourishment in the "Fourth Trimester" – our green house blogreply
September 26, 2018 at 8:21 pm

[…] sweet potatoes, cooked […]

Leave a Reply