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Chicken and Sweet Potato Bowls for Two

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Chicken and Sweet Potato Bowls for Two are a flavorful, balanced meal combining roasted sweet potatoes, seasoned chicken, and fresh toppings. It’s a simple, nourishing dish perfect for a quick dinner or lunch, with plenty of room for customization.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 boneless, skinless chicken breasts or thighs
  • 2 medium sweet potatoes, peeled and diced
  • 2 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and black pepper, to taste
  • 1 cup cooked quinoa or brown rice (optional)
  • 1/2 avocado, sliced
  • 1/4 cup chopped red onion
  • 1/2 cup cherry tomatoes, halved
  • Fresh cilantro, chopped
  • Lime wedges or Greek yogurt for topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced sweet potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on half of the baking sheet.
  3. Rub chicken with 1 tbsp olive oil, cumin, garlic powder, salt, and pepper. Place on the other half of the sheet.
  4. Roast for 25–30 minutes, flipping chicken halfway through, until potatoes are tender and chicken is cooked through.
  5. Let chicken rest for a few minutes before slicing.
  6. Assemble bowls with quinoa or rice (if using), roasted sweet potatoes, and sliced chicken.
  7. Top with avocado, red onion, cherry tomatoes, cilantro, and a squeeze of lime or spoonful of Greek yogurt.

Notes

  • Use chicken thighs for juicier meat.
  • Swap sweet potatoes for butternut squash or add greens like spinach or kale.
  • Add chili powder or hot sauce for a spicy twist.
  • Try Mediterranean toppings like hummus, olives, or tzatziki.
  • Great for meal prep—store components separately and assemble fresh.

Nutrition