Consider this your Monday motivation…meal prep edition. Sheet pan power bowls combine two genius concepts that will change up your routine for the better.  They’ll let you easily load up your lunch hour with protein, veggies, energy, and flavor–and you know exactly what is in them. No ingredient list to read because you made them. A week’s worth of homemade lunch options in under an hour with no sweat. Girl, yes! Keep reading because it gets even better.

tomatoes, carrots, sweet potatoes, and kale on sheet pan
roasted kale, carrots, tomatoes, and sweet potatoes on sheet pan

I’m one of those people who can meal-prep, eat the same thing five days straight, and be happy. But variety is the spice of life and I know that each of us likes things a little differently. The great thing about these sheet pan power bowls is that you can mix and match the components for a little something different each day. For example, you could do veggies only one day, chicken and kale the next, throw in everything after that–whatever you feel, friend! On days where I have workouts scheduled, I’m more generous with the lemon curry chicken (which is scrumptious, by the way) for a boost of protein.

roasted lemon curry chicken on sheet pan
sheet pan power bowl with roasted lemon curry chicken, sweet potato, crispy kale, baby tomatoes, and carrots

Another way to add variety is to divide and season your chicken two different ways. Everything will still cook up beautifully on two pans. And much like my soul food power bowls, the flavors are simple and complementary. Crispy kale is seasoned with crushed red pepper, tender sweet potato with cinnamon, and sweet baby tomatoes and carrots simply shine in sea salt, black pepper, and healthy drizzle of olive oil. Everything is roasted to perfection in just 30 minutes–peep the caramelization on the lemon curry chicken. I love that you get a bowl of balance nutrition, beautiful colors, and a good mix of textures so easily here.

crispy roasted kale, sweet potato, sweet baby tomatoes, carrots, and lemon curry chicken

If winning all 2019 is in your plans then these sheet pan power bowls need to be, too. We are all planning on winning, right? Right! One pan meals are my favorite because they cut down on the distraction of (literally) having multiple fires going and cleanup is so much easier. A good sheet pan dinner or lunch is even better because you don’t have to stay in the kitchen to monitor it. I pop the components of my sheet pan power bowls into the oven and do any number of things while they cook like deep condition my hair, chit chat with my best friend or watch something from my Netflix queue.

Dash of Jazz holding sheet pan power bowl

For more ways to upgrade your routine, I highly recommend you check out these breakfast ideas you can take to work and a whole slew of quick dinners (I’m talking 15-45 minutes, y’all). Thanks for reading!

Signature Dash of Jazz
5 from 6 votes
sheet pan power bowl ingredients in glass storage container
Sheet Pan Power Bowls
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

A delicious combination of chicken and colorful vegetables roasted beautifully and flavorfully on sheet pans for a week's worth of mix-and-match meals.

Course: Main Course, Main Dish
Cuisine: American
Keyword: how to build a power bowl, one pan chicken dinner, power bowl lunch, sheet pan dinner, sheet pan roasted vegetables, workweek lunch ideas
Servings: 5 bowls
Author: Jazzmine from Dash of Jazz
  • 2 pounds boneless skinless chicken breast or thighs
  • 3 cloves garlic chopped or minced
  • 1 small bunch kale
  • 1 medium sweet potato
  • 1 pint sweet baby tomatoes
  • 1 carrots
  • olive oil
  • juice of half lemon
  • sea salt to taste
  • black pepper to taste
  • 1 teaspoon cinnamon
  • crushed red pepper to taste
  • curry powder to taste
  1. Preheat oven to 375 degrees. Cut chicken into two-inch pieces. Drizzle with olive oil and lemon juice then season with garlic, curry powder, sea salt, and black pepper. Set aside.

  2. Peel sweet potato and cut into one-inch cubes. Drizzle with olive oil and season with cinnamon and sea salt. Set aside.

  3. Slice carrots into about half-inch pieces. Drizzle with olive oil and season with sea salt and black pepper. Set aside.

  4. Remove kale stems and cut or tear leaves into one to two-inch pieces. Drizzle generously with olive oil and season with sea salt and crushed red pepper.

  5. Drizzle tomatoes with olive oil and season with black pepper.

  6. Spread chicken pieces out on a small non-stick sheet pan. Spread vegetables out on a larger non-stick sheet pan, careful not to crowd the kale especially (this will prevent it from getting crisp).

  7. Place both pans into oven and roast for 30 minutes or until kale is crisp, other veggies are tender, and chicken is cooked through.

sheet pan power bowl