Chicken and Sweet Potato Bowls

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Introduction

I first created this bowl on a rainy Sunday when I needed something cozy, simple, and ready to eat all week. The house smelled like roasted sweet potatoes and garlic as I stirred a tangy dressing, and my kids wandered in, drawn by the scent. It instantly became our go-to for busy evenings.

I love this recipe because each bite balances sweet, savory, and fresh textures: the caramelized edges of roasted sweet potato, the juicy, seasoned chicken, and the crispness of kale or greens. If you enjoy meals that feel homemade and wholesome, you will love this bowl. For a similar take on these flavors, check out this chicken sweet potato rice bowl for inspiration.

What Makes This Recipe Special

This Chicken and Sweet Potato Bowl is all about warm, caramelized sweet potatoes, tender seasoned chicken, and bright greens coming together in a comforting bowl. It’s a family-friendly meal that checks the boxes for flavor, ease, and nutrition.

Ingredients You’ll Need

For the Bowl

1 1/2 pounds boneless skinless chicken breasts (about 2 medium), trimmed and pounded to even thickness
2 medium sweet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
4 cups cooked brown rice or white rice (about 2 cups uncooked)
4 cups kale or baby spinach, stems removed and roughly chopped
1 tablespoon olive oil (for kale)
Salt and black pepper to taste

For the Marinade and Dressing

3 tablespoons olive oil, divided
2 tablespoons lemon juice
1 tablespoon honey or maple syrup
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 garlic cloves, minced
1/4 cup plain Greek yogurt or tahini (for a dairy-free option)
Optional: 1 teaspoon soy sauce or tamari (use gluten-free tamari if needed)

Garnishes

2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro or parsley
Juice of 1/2 lemon
Optional: toasted pumpkin seeds or chopped walnuts

Notes on ingredients

Use fresh garlic and fresh lemon juice for brightest flavor.
Swap chicken for firm tofu or chickpeas to make it vegetarian.
Choose high-quality olive oil and fresh herbs for the best result.

How to Prepare This Recipe

Step 1: Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the cubed sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika.

Step 2: Roast the sweet potatoes

Spread sweet potatoes in a single layer and roast for 25 to 30 minutes, turning once halfway through. They are done when edges are golden and soft inside when pierced with a fork.

Step 3: Marinate the chicken

While sweet potatoes roast, whisk together 2 tablespoons olive oil, lemon juice, honey, minced garlic, cumin, coriander, and a pinch of salt. Add chicken and let sit for 10 to 15 minutes. For deeper flavor, marinate up to 2 hours in the refrigerator.

Step 4: Cook the chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil and cook chicken 5 to 7 minutes per side, until internal temperature reaches 165°F (74°C) and the juices run clear. Visual cue: chicken should have a golden-brown crust and feel springy to the touch. Let rest 5 minutes, then slice thinly.

Step 5: Sauté the greens

In the same skillet, add 1 tablespoon olive oil and sauté kale or spinach for 2 to 3 minutes until bright green and slightly wilted. Season with a pinch of salt and a squeeze of lemon.

Step 6: Make the dressing

Whisk Greek yogurt or tahini with 1 tablespoon olive oil, remaining lemon juice, and a pinch of salt. Thin with 1 to 2 tablespoons water if needed. Taste and adjust sweetness or acidity.

Step 7: Assemble the bowls

Divide rice among 4 bowls. Top with roasted sweet potatoes, sliced chicken, and greens. Drizzle dressing, sprinkle green onions, herbs, and seeds. Serve immediately.

Tips & Recipe Variations

Use a thermometer to check chicken doneness: 165°F (74°C) is ideal.
For faster cooking, cube chicken and roast with the sweet potatoes on the same pan for 18 to 20 minutes. Watch closely so pieces do not dry out.
Vegetarian option: roast chickpeas seasoned with paprika and cumin instead of chicken.
Low-carb option: substitute cauliflower rice for rice.
Gluten-free: use tamari instead of soy sauce.
Make-ahead and storage: cool completely, then store bowls in airtight containers up to 4 days. Keep dressing separate and add before serving.
Reheating: microwave covered for 1 to 2 minutes or reheat in a skillet over medium heat until warm. Add a splash of water to rice if it seems dry.

How to Serve

Pair with a crisp green salad or simple cucumber and tomato salad for freshness.
Drinks: light white wine, iced green tea, or sparkling water with lemon complement these flavors.
Presentation tip: layer rice first, then place sweet potato and chicken in distinct sections for color contrast. Finish with herbs and seeds for texture.
Nutrition snapshot: roughly 450 to 600 calories per serving depending on rice portion and garnishes. Serves 4.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Cook components separately and store in the fridge up to 4 days. Assemble bowls just before eating.

Q: Can I freeze leftovers?
A: You can freeze roasted sweet potatoes and cooked chicken in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Q: What can I use instead of chicken?
A: Tofu, tempeh, or roasted chickpeas make great vegetarian swaps. Adjust seasoning and cook time as needed.

Q: How do I prevent the bowl from becoming soggy?
A: Keep dressing separate until ready to serve and store components in individual airtight containers.

Review

“This bowl is now a staple in our weeknight rotation. The sweet potatoes caramelize perfectly and the tangy dressing brightens every bite. It feels indulgent and clean at the same time.” – a happy home cook

Conclusion

This Chicken and Sweet Potato Bowl is an easy, satisfying meal that combines pantry-friendly ingredients into a nourishing, flavorful dinner. It’s great for meal prep, adaptable for dietary needs, and comforting enough to become a family favorite. For another delicious variation that highlights roasted sweet potato, chicken, kale, and rice, try this recipe: Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two – A …

Would love to hear how your bowls turn out leave a note or tweak you tried and share a photo if you can.

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Anika Bloom

Chicken and Sweet Potato Bowls

Introduction

What Makes This Recipe Special