Chicken and Sweet Potato Bowls
These Chicken and Sweet Potato Bowls are the ultimate wholesome and flavorful meal. Featuring roasted spiced sweet potatoes, juicy grilled or sauteed chicken, and a variety of customizable toppings over fluffy rice or greens—this bowl is hearty, balanced, and perfect for meal prep or a clean dinner. The natural sweetness of the sweet potatoes pairs beautifully with smoky spices and savory chicken.
Total Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 bowls
Ingredients
For the Chicken
1.5 lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp ground cumin
Salt and pepper to taste
Juice of ½ lemon (optional, for marinating)
For the Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
1½ tbsp olive oil
½ tsp paprika
½ tsp cinnamon or chili powder (optional, for extra flavor)
Salt and pepper, to taste
For the Bowl Base
2 cups cooked brown rice, quinoa, or mixed greens
Toppings (Choose Your Favorites)
Avocado slices or guacamole
Pickled red onions
Black beans or chickpeas
Chopped fresh cilantro
Feta or goat cheese crumbles
Lime wedges
Greek yogurt or chipotle sauce
Instructions
1. Prepare the Chicken
Cut chicken into bite-sized pieces or strips.
In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and lemon juice.
Let marinate for at least 10–15 minutes (optional, but enhances flavor).
Cook in a skillet over medium heat for 5–7 minutes per side until golden and cooked through (165°F internal temperature).
Let rest for a few minutes, then slice or shred if desired.
2. Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, paprika, cinnamon/chili powder, salt, and pepper.
Spread evenly on a baking sheet lined with parchment.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Assemble the Bowls
Divide cooked rice, quinoa, or greens into 4 bowls.
Add roasted sweet potatoes and cooked chicken.
Add your choice of toppings: avocado, beans, pickled onions, etc.
Drizzle with lime juice, Greek yogurt, or sauce of choice.
Garnish with fresh cilantro or cheese.
Chef’s Tips
Batch cooking: Make double portions for an easy meal prep lunch.
Flavor twist: Add a drizzle of tahini-lemon dressing or chipotle mayo.
Spice it up: Add cayenne pepper or hot sauce for heat.
Roasting tip: Don’t overcrowd the pan or sweet potatoes won’t crisp.
Notes
Can be served warm or cold—great for packed lunches.
Try seasoning sweet potatoes with za’atar or curry powder for variation.
Swap chicken for tofu or tempeh for a vegetarian version.
Add a fried egg on top for extra protein and richness.
FAQs
Q: Can I use frozen sweet potatoes?
A: Yes, just ensure they are thawed and patted dry to help them roast well.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely—thighs are juicier and more flavorful.
Q: What’s the best grain for the base?
A: Brown rice, farro, or quinoa all work well. Use cauliflower rice for a low-carb option.
Q: Can this be meal prepped?
A: Yes. Store each component separately or combine in containers. Reheat the chicken and sweet potatoes before serving.
Q: Can I grill the chicken?
A: Yes! Grilling adds smoky flavor and works great with these seasonings.
Nutritional Information
Calories: 480–520 kcal
Protein: 35g
Carbohydrates: 40g
Sugars: 7g
Fat: 22g
Saturated Fat: 3g
Fiber: 6g
Sodium: ~600mg