Chicken and Sweet Potato Bowls for Two

Chicken and Sweet Potato Bowls are a wholesome, flavorful meal that’s perfect for two people. Tender, seasoned chicken paired with roasted sweet potatoes and fresh toppings creates a well-balanced bowl that’s both comforting and nourishing. Whether I’m cooking for a weeknight dinner or prepping a simple lunch, this bowl always feels satisfying without being heavy.

Why You’ll Love This Recipe

I love this recipe because it’s easy, customizable, and hits that perfect sweet-and-savory balance. The sweet potatoes roast until caramelized, the chicken stays juicy and flavorful, and I can top it with just about anything I have in the fridge. It’s great for clean eating, meal prep, or just when I want something filling but fresh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Sweet potatoes, peeled and diced

• Olive oil

• Garlic powder

• Smoked paprika

• Cumin

• Salt and black pepper

• Cooked quinoa or brown rice (optional base)

• Toppings: avocado, chopped red onion, cherry tomatoes, fresh cilantro, lime wedges, or a dollop of Greek yogurt

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I toss the diced sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper, then spread them out on half the baking sheet.

3. I season the chicken with olive oil, cumin, garlic powder, salt, and pepper, and place it on the other half of the sheet.

4. I roast everything for 25–30 minutes, flipping the chicken halfway through, until the potatoes are tender and the chicken is cooked through.

5. Once done, I let the chicken rest for a few minutes before slicing.

6. I assemble the bowls by layering a scoop of quinoa or rice (if using), roasted sweet potatoes, and sliced chicken.

7. I top each bowl with avocado slices, red onion, tomatoes, and a sprinkle of fresh cilantro. A squeeze of lime or a spoonful of Greek yogurt adds a fresh finish.

Servings and timing

This recipe makes 2 hearty servings. It takes about 10 minutes to prep and 30 minutes to cook, so I can have it ready in about 40 minutes total.

Variations

Sometimes I use chicken thighs for extra juiciness or swap the sweet potatoes for butternut squash. If I want more greens, I throw in some spinach or kale right before serving. I’ve also made a spicy version with chili powder and hot sauce, or gone Mediterranean with hummus, olives, and tzatziki as toppings.

storage/reheating

I store leftovers in separate airtight containers in the fridge for up to 3 days. When I reheat, I warm the chicken and sweet potatoes in the microwave or oven, then add fresh toppings just before serving to keep them vibrant.

FAQs

Can I make this bowl low-carb?

Yes. I skip the rice or quinoa and add more leafy greens or roasted cauliflower instead for a lower-carb option.

Can I grill the chicken instead of roasting?

Absolutely. I grill the seasoned chicken over medium heat for 6–8 minutes per side, then slice and add it to the bowl.

Can I use pre-cooked or leftover chicken?

Yes. I’ve used leftover rotisserie chicken and just reheated it with a little olive oil and seasoning before adding it to the bowl.

Are sweet potatoes good for meal prep?

They’re great. I roast a batch and keep them in the fridge to use in bowls, salads, or wraps throughout the week.

What sauces go well with this?

I like a drizzle of tahini, a spoonful of Greek yogurt, hot sauce, or even a splash of vinaigrette for extra flavor.

Conclusion

Chicken and Sweet Potato Bowls for Two are a simple, satisfying meal that brings together great texture, flavor, and nutrition in one bowl. Whether I’m looking for a quick dinner or a light lunch, this dish is easy to make, full of color, and totally adaptable to whatever I’m craving.