Healthy Chicken and Sweet Potato Bowls That Taste Amazing
These healthy chicken and sweet potato bowls are loaded with lean protein, fiber-rich sweet potatoes, fresh greens, and a creamy dressing. Perfect for meal prep or a quick weeknight dinner!
Ingredients
Main Ingredients
- 1.25 –1.5 lb boneless skinless chicken breasts (about 2 large)
- 2 large sweet potatoes about 1.25–1.5 lb, peeled and cubed
- 2 cups cooked quinoa or brown rice
- 4 cups baby kale or spinach
- 1 medium avocado sliced
- 3 tbsp olive oil divided
- 1 tsp garlic powder or 2 cloves minced garlic
- 1 tsp paprika smoked or sweet
- 1/2 tsp ground cumin optional
- 1 –1.5 tsp salt divided
- 1/2 tsp freshly ground black pepper
Dressing
- 2 tbsp tahini or Greek yogurt
- Juice of 1 lemon
- 1 tbsp olive oil
- 1 clove garlic minced
- Salt and pepper to taste
- Water to thin
Optional Toppings
- 1/4 cup toasted pumpkin seeds
- 2 tbsp fresh herbs parsley, cilantro, or chives
Instructions
- Preheat oven: Set oven to 400°F (204°C). Line a baking sheet with parchment.
- Season chicken: In a bowl, mix 1½ tbsp olive oil, garlic powder, paprika, cumin, ½ tsp salt, and black pepper. Coat chicken evenly. Set aside.
- Roast sweet potatoes: Toss cubed sweet potatoes with 1½ tbsp olive oil, ½ tsp salt, and a pinch of paprika. Spread on baking sheet. Roast 25–30 minutes, turning halfway, until tender and caramelized.
Cook chicken:
- Option A (sheet pan): Add chicken to baking sheet with sweet potatoes and roast 18–22 minutes, until internal temp reaches 165°F (74°C).
- Option B (stovetop): Heat skillet with 1 tbsp olive oil. Sear chicken 4–6 minutes per side until golden and cooked through. Let rest 5 minutes, then slice.
- Cook quinoa: While chicken and potatoes cook, rinse 1 cup quinoa and combine with 2 cups water in a saucepan. Bring to a boil, reduce heat, cover, and cook 12–15 minutes. Fluff with a fork.
- Make dressing: Whisk tahini, lemon juice, olive oil, garlic, salt, pepper, and water until smooth. Adjust consistency as needed.
- Assemble bowls: Divide quinoa among bowls. Add kale or spinach, roasted sweet potatoes, sliced chicken, and avocado. Drizzle with dressing.
- Finish: Garnish with pumpkin seeds and herbs if desired. Serve warm or at room temperature.
Notes
- Substitute chicken thighs for juicier meat—just adjust cooking time.
- Sweet potatoes can be swapped with butternut squash or regular potatoes.
- For a low-carb option, use cauliflower rice instead of quinoa.
- Meal prep tip: Store components separately in airtight containers for up to 4 days.