Let Me Tell You About This Bowl (And Why It Totally Saved My Tuesday)

If you’re anything like me—and hey, maybe you’re even less likely to burn your veggies—you’re looking for dinners that check all the boxes: easy, healthyish, and keeps folks at the table smiling. I first whipped up this Maple Dijon Chicken Bowl with Roasted Sweet Potatoes & Veggies on a night when literally everything in my fridge was either suspicious or orange. (And no, my family still won’t let me forget the time I thought squash was just an old, funny-looking potato… but that’s beside the point!)

Anyway, this recipe is like a little kitchen hug and, thankfully, tastes nothing like fridge neglect. Let’s get stuck in, shall we?

Why You’ll Love This (Or… Why I Keep Making It Anyway)

I make this when I know the week’s going to run me ragged—because it’s kinda hands-off once you get stuff in the oven. The maple and Dijon sauce is magic—my kids literally dip their broccoli in it; they barely notice it’s green. Honestly, my partner goes nuts for the sweet potatoes (they say it’s the maple, I say it’s luck). Also, I used to dread chopping all those veggies, but now I just throw on some music and act like I’m on a cooking show.

Full disclosure: I once tried cheap maple syrup and… never again. But, you live and you learn!

Gather Your Ingredients (Substitutions? Absolutely)

2 medium sweet potatoes (Or, sometimes I swap in butternut squash; it’s all about what’s kicking around, you know?)
2-3 chicken breasts (Thighs work, too—I think they’re juicier, actually)
1 head broccoli,
chopped into florets (I’ve also used frozen—don’t judge!)
1 large red onion (White works if you’re desperate)
1 red bell pepper (But yellow or orange are just as happy in this bowl)
2 handfuls baby spinach (Or rocket/arugula, if that’s more your vibe)
For the sauce: 3 tbsp maple syrup (my gran swore by the “good stuff” but supermarket own-brand is fine), 2 tbsp Dijon mustard, 2 tbsp olive oil, juice of half a lemon, salt & pepper, pinch of smoked paprika (optional—one of those little happy accidents)
Olive oil (Really, any neutral oil will do – even that forgotten veg oil lurking in the back)
Salt & black pepper, obviously

Let’s Get Cooking (No Stopwatch, Just Vibes)

Preheat your oven to about 400°F/200°C. Don’t stress if your oven drifts a bit hot or cool; everything roasts in the end.
Peel and cube your sweet potatoes (roughly 1-inch chunks, but I’m not bringing a ruler). Toss them on a big baking sheet with a slick of olive oil, salt, and pepper. Get them in the oven whilst you chop the rest—give them a 10-minute headstart, they deserve it.
Chop your broccoli, onion, and pepper. After the sweet potatoes have had their moment, add these to the tray. Drizzle a bit more oil over, toss with your hands…and (here’s my trick) scootch the veggies around for maximum roasting.
While that’s going, mix up your sauce. Whisk together the maple syrup, Dijon, olive oil, lemon juice, smoked paprika, generous pepper, and salt. Taste it. Taste it again—go on, nobody’s looking.
Now, chicken time. Slice the chicken breasts lengthwise so they cook faster. Lay ‘em right in there among the veggies, drizzle over the sauce (save a tablespoon for the end, trust me).
Back in the oven it goes for 20-25 minutes, until the chicken is golden and everything’s a bit crisp at the edges. This is where I sneak a tiny bite—just make sure the chicken’s cooked through (no one likes a surprise here).
Toss the spinach or rocket onto your plates or bowls. Pile the roasty stuff and chicken on top. Drizzle the last of the sauce (it’s basically liquid gold). Bask in your own cleverness.

Notes from My Totally Imperfect Experiments

If you cut the sweet potatoes too big, they take forever. Learnt that the hard way. Now I’m always a bit overzealous on the dicing front.
I once forgot the lemon and it tasted… fine, but less zingy. So, if you forget, don’t panic—it’s just dinner.
The sauce? The leftover bit is really good tossed with rice. Just a thought if you have random leftovers.

How I’ve Mixed Things Up (Successes & Questionable Attempts)

Subbed salmon once—not half bad, but the maple can overpower if you’re not careful. Maybe go lighter on the sauce there.
Tried using purple sweet potatoes—made the whole thing look like a unicorn exploded. My kids loved it, though.
One time (not my finest hour) I used honey because we’d run out of maple syrup. Totally edible, just more classic than funky.

The Tools I Usually Grab (And What to Do if You Don’t Have Them)

A big baking sheet—though, I’ve squeezed everything into two smaller ones before, and just swapped their oven levels halfway through.
Mixing bowl for the sauce—literally, any bowl works here. I once used a mug for whisking in a pinch.
A sharp knife, obviously. If yours is on the dull side, more elbow grease needed (but hey, extra step count, right?)

Maple Dijon Chicken Bowl with Roasted Sweet Potatoes & Veggies

How to Store It (Though Let’s Be Real… Leftovers?)

This bowl holds up pretty well for a couple days in the fridge, just pop everything into an airtight tub. Though honestly, in my house it never lasts more than a day! I’ve microwaved leftovers and it’s still tasty. On second thought, the veggies get a bit soft, but I kinda like it that way with a fried egg on top. For actual storage advice, here’s a good rundown from StillTasty if you wanna get technical.

How to Serve (Or, What I Grab on the Side)

I usually chuck some toasted pumpkin seeds on top, or if I’m feeling posh, a dollop of Greek yoghurt. My sister loves this with brown rice—says it soaks up the sauce better. Sometimes my family does a “build-your-own” situation with everything laid out, taco-night style. Why not?

What I’ve Learned (Because I’ve Messed This Up Before)

Give the sweet potatoes that headstart or you’ll end up with undercooked lumps and your chicken will go dry. I once tried to roast everything together—never again.
Don’t drown the veggies in oil; just a gloss. Too much and you’ll end up with a tray of steamed rather than browned veggies. Been there, done that.
Tasting the sauce before you pour it is key. I once added way too much mustard (thought it poured slower than it actually did!).

Honestly Asked Questions (from Friends…and Reluctant Family)

Can I make this vegetarian?
Yep! I swap in big chickpeas (sometimes even marinated tofu, though it can go a bit chewy if you overbake it).
We’re out of sweet potatoes—what else works?
Butternut squash is my first pick, or just skip it and add extra veggies. Got carrots? They’ll do in a pinch.
Does it freeze well?
I guess you could, though I don’t love frozen roasted veggies. Chicken is fine, but the texture’s a bit mushy after thawing, in my experience!
Do you peel the sweet potatoes?
Usually yeah, unless I’m in a rush, then I just scrub them and leave the skin on. It gets a bit crispy and, hey, fiber.
Where do you get real maple syrup?
I order mine from MapleSyrupWorld—their stuff is great. But local grocers are pretty reliable too.

If you give this a go, send me a note or a photo (even if it looks a bit rustic)—would love to see how yours turns out! Oh, before I forget—has anyone ever tried adding brussels sprouts? I keep meaning to, but then… I chicken out, literally.

Maple Dijon Chicken Bowl with Roasted Sweet Potatoes & Veggies