Southwest Chicken and Sweet Potatoes

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, tossing with half of the seasoning and oil mixture. Spread on the parchment-lined baking sheet. Add chicken strips to the same bowl, mixing with the remaining seasoning mixture, and add to the pan.

4: Roast for 25-30 minutes until chicken is cooked to an internal temperature of 165°F and potatoes are cooked to your liking.

5: Meanwhile, make your sauce by adding all sauce ingredients to a blender or food processor. Blend until a creamy sauce forms. Taste and adjust salt or pepper if needed.

6: Serve your bowls with a base of spinach or romaine, avocado, and the roasted veggies and chicken, drizzling with the cilantro lime tahini sauce.

7: Store leftovers in the refrigerator for up to 3 days.