Name: Chicken and Sweet Potato Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon chili powder; Salt and black pepper to taste; 1 pound boneless skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon olive oil; Salt and black pepper to taste; 2 cups cooked quinoa or brown rice; 1 cup steamed broccoli florets; 1 avocado, sliced; 1/4 cup crumbled feta or goat cheese (optional); 2 tablespoons chopped fresh parsley or cilantro; Juice of 1/2 lemon

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If you’re craving a meal that’s wholesome, vibrant, and utterly satisfying, Chicken and Sweet Potato Bowls are the answer—trust me! Packed with smoky, tender chicken, sweetly caramelized potatoes, and loads of fresh greens all layered over nutty grains, this dish is as nourishing as it is colorful. Whether you’re meal-prepping for the week or looking for a cozy dinner in, these bowls come together quickly and let you customize toppings to fit any craving. Prepare to make this recipe a staple in your weeknight rotation!

Chicken and Sweet Potato Bowls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken and Sweet Potato Bowls lies in their simple, approachable ingredients. Every element adds something special—color, crunch, creaminess, or punchy flavor—so don’t skimp on the freshness or seasonings. Here’s what you’ll need to build your perfect bowl:

Chicken breasts: The juicy main protein, perfect for soaking up all the smoky and savory seasonings.
Sweet potatoes: These are the star—roasted until golden, they add sweetness and a hearty bite.
Olive oil: Brings everything together, promoting crispy edges and deeper taste.
Smoked paprika: Adds earthy, smoky depth and a gorgeous color to the sweet potatoes.
Garlic powder: A quiet powerhouse; just a bit lifts the whole bowl’s flavor.
Chili powder: For gentle heat—add more if you love a kick.
Salt and black pepper: Essential for balancing and drawing out all the flavors.
Cooked quinoa or brown rice: The hearty base that makes your bowl satisfying and gluten-free.
Steamed broccoli florets: A pop of green, crunch, and nutrients—feel free to swap in your favorite veggie.
Avocado: Slices of creamy goodness that bring coolness and richness to every bite.
Crumbled feta or goat cheese (optional): A tangy, salty finishing touch—totally up to you!
Fresh parsley or cilantro: Herbaceous freshness to brighten and lift the whole dish.
Lemon juice: A quick squeeze for zingy balance and the perfect finish.

How to Make Chicken and Sweet Potato Bowls

Step 1: Roast the Sweet Potatoes

Start your Chicken and Sweet Potato Bowls by preheating your oven to 425°F (220°C). Toss the peeled and diced sweet potatoes with half the olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Spread everything onto a baking sheet, making sure there’s space between pieces for ultimate caramelization. Roast for 20 to 25 minutes, tossing halfway through—you’re looking for irresistible golden edges and fork-tender bites.

Step 2: Sauté the Chicken

While the potatoes roast and fill your kitchen with mouthwatering aromas, heat the remaining olive oil in a large skillet over medium-high heat. Toss the chicken pieces with salt and pepper, then add to the hot pan. Stir occasionally, cooking for about 5 to 6 minutes until each piece is cooked through and catches a little golden color. If you want to simplify things even more, you can opt to roast the chicken alongside your sweet potatoes.

Step 3: Prep the Bowl Base

While the main elements cook, get your base ready. Scoop quinoa or brown rice into each bowl as your foundational layer. These grains don’t just add fiber and protein—their nutty flavor is the quiet backdrop that lets every topping shine. If you’re using leftovers or premade grains, a quick warm-up in the microwave does the trick!

Step 4: Steam the Broccoli

For a pop of color and nutrients, quickly steam your broccoli florets. Just a few minutes will deliver bite-sized pieces that still have some crunch. If you’re in a time crunch, microwaving in a splash of water works perfectly too. Arrange the broccoli alongside your grains for that vibrant green factor.

Step 5: Assemble the Chicken and Sweet Potato Bowls

Now comes the fun part—assemble your creation! Divide the juicy chicken, caramelized sweet potatoes, and fresh broccoli among the bowls with your grain base. Top each with creamy slices of ripe avocado and, if you’re in the mood, a sprinkle of crumbled feta or goat cheese. Finish everything off with chopped parsley or cilantro, and a generous squeeze of fresh lemon juice to tie all those flavors together beautifully.

How to Serve Chicken and Sweet Potato Bowls

Garnishes

The right garnishes elevate Chicken and Sweet Potato Bowls from good to unforgettable. Try a final flourish of fresh herbs like parsley or cilantro, a sprinkle of tangy cheese, or a drizzle of extra virgin olive oil for extra shine. Feel free to get creative—pickled onions, toasted seeds, or a dollop of Greek yogurt work wonders too.

Side Dishes

Since these bowls are hearty and well-rounded on their own, you don’t need much on the side. Still, a simple green salad with a zesty vinaigrette or a plate of roasted veggies can make dinner feel extra special. If you crave a bit of crunch, tuck some baked pita chips or a warm wedge of naan alongside.

Creative Ways to Present

Let your imagination run wild with the presentation! Serve Chicken and Sweet Potato Bowls in big, shallow bowls for a restaurant-style feel, or set up a DIY bar with toppings and bases so everyone can build their perfect combo. For meal prep, layer ingredients in glass jars or stackable containers for easy grab-and-go lunches.

Make Ahead and Storage

Storing Leftovers

Chicken and Sweet Potato Bowls keep beautifully in the fridge! Portion leftovers into airtight containers—just leave off the avocado and fresh herbs until right before serving to keep things vibrant. Everything stays fresh for up to four days, making weekday lunches a breeze.

Freezing

If you’re thinking ahead, both the chicken and roasted sweet potatoes freeze well. Cool them completely and store in freezer-safe bags or containers for up to two months. Skip freezing the avocado, cheese, and fresh herbs; instead, add those right after reheating for best texture.

Reheating

To reheat, simply pop the grains, chicken, and sweet potato mixture in the microwave for one to two minutes, stirring halfway through. Alternatively, reheat gently on the stovetop in a skillet with a splash of water or broth to keep things moist. Add your avocado, herbs, cheese, and that fresh lemon squeeze just before serving.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs have a bit more fat, which makes them extra juicy and flavorful in these bowls. Just adjust cooking time as needed to ensure they’re cooked through.

Are Chicken and Sweet Potato Bowls good for meal prep?

They’re fantastic for meal prep! The components store and reheat well, and you can keep toppings like avocado or herbs separate until you’re ready to eat for maximum freshness.

What other veggies can I use?

Feel free to swap or add in favorites like roasted Brussels sprouts, sautéed kale, bell peppers, or shredded carrots. It’s a great way to use up odds and ends from your fridge!

How do I make the Chicken and Sweet Potato Bowls dairy-free?

Simply skip the feta or goat cheese, or replace it with a plant-based cheese if you like that creamy element. All the core flavors will still shine through beautifully.

Can I double the recipe for a crowd?

Yes! Just multiply ingredients as needed and roast the sweet potatoes and chicken on separate trays to avoid overcrowding. Set up a bowl-building station and let everyone customize to their taste.

Final Thoughts

Every bite of Chicken and Sweet Potato Bowls is pure comfort with a bright, healthy twist—it’s an easy win for both busy weeknights and relaxed weekend meals. I can’t wait for you to give them a try; they just might become your next go-to dinner favorite!

Chicken and Sweet Potato Bowls Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a delicious and nutritious meal with these Chicken and Sweet Potato Bowls. A balanced combination of protein, carbs, and veggies, perfect for a satisfying dinner.

Ingredients

Scale

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and black pepper to taste

For the Bowls:

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
Salt and black pepper to taste
2 cups cooked quinoa or brown rice
1 cup steamed broccoli florets
1 avocado, sliced
1/4 cup crumbled feta or goat cheese (optional)
2 tablespoons chopped fresh parsley or cilantro
Juice of 1/2 lemon

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Instructions

Preheat the oven: Preheat oven to 425°F (220°C).
Roast the sweet potatoes: Toss sweet potatoes with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Roast for 20–25 minutes until tender.
Cook the chicken: In a skillet, cook seasoned chicken in olive oil until golden brown and cooked through.
Assemble the bowls: Divide quinoa or rice among bowls. Top with chicken, roasted sweet potatoes, broccoli, avocado, and cheese. Sprinkle with parsley and lemon juice.