Preheat your oven to 400°F (200°C) for roasting sweet potatoes.

Wash, peel, and dice the sweet potatoes into bite-sized cubes. Toss with olive oil, paprika, salt, and pepper, then roast for about 20 minutes.

Heat a skillet over medium-high heat and add a splash of olive oil. Cook the diced chicken breast for 6-8 minutes until no longer pink. Let it rest.

Whisk tahini, lemon juice, and water in a bowl until smooth. Adjust consistency by adding more water if needed.

Assemble the bowl: Start with brown rice, top with chicken and roasted sweet potatoes, and drizzle with tahini sauce.