Chicken and Sweet Potato Bowls Recipe – Roasted and Hearty
There are some meals that just hit the spot every single time, and this Chicken and Sweet Potato Bowls recipe is one of them. It’s a complete, satisfying dinner in one bowl, loaded with textures and tastes that work together beautifully. We’re talking about tender, spiced chicken, sweet and slightly charred roasted sweet potato, fluffy grains, and a zesty lime dressing that ties everything together. This is my go-to recipe when I need something that feels nourishing but is also genuinely exciting to eat.
What I adore about this dish is its balance. You get the earthy sweetness from the potatoes, the savoury warmth from the smoked paprika on the chicken, and a fresh, vibrant lift from the avocado and dressing. It’s a meal that looks impressive, with all its colourful components arranged in a bowl, but it’s actually very straightforward to put together on a weeknight. It’s the kind of healthy bowl lunch you’ll look forward to all morning, or a wonderful, light dinner that won’t leave you feeling heavy.
This chicken sweet potato recipe is ideal for anyone who loves customisable meals. You can easily adapt it to suit different tastes, add extra vegetables, or swap out the protein. Everyone in my family seems to love building their own bowl, which makes dinnertime that much more enjoyable. It’s a fantastic way to get a variety of nutrients into one meal without feeling like you’re eating “health food.” It just tastes brilliant.
Recipe Overview
This Chicken and Sweet Potato Bowl is all about layering simple, well-cooked components to create a final dish that’s greater than the sum of its parts. The chicken is seasoned with a smoky, warm spice blend, while the sweet potatoes are roasted until their edges are deliciously caramelised. Piled on a bed of your favourite grain and drizzled with a sharp, refreshing lime dressing, it’s a truly satisfying meal. After a few tests, I found that adding a tiny bit of cornflour to the sweet potatoes before roasting gives them an even crispier finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Chicken and Sweet Potato Bowls Recipe
- Genuine Flavour: The combination of smoky paprika and cumin on the chicken creates a deep, savoury flavour that is perfectly offset by the natural sweetness of the roasted sweet potato. The lime dressing adds a bright, acidic note that cuts through the richness and makes every bite feel fresh.
- Ready in about 40 minutes: From chopping the veg to serving up the bowls, this entire meal comes together in well under an hour, making it a brilliant option for a busy evening.
- Flexible Recipe: This is a fantastic base recipe. You can swap the chicken for chickpeas for a vegetarian version, use quinoa instead of rice, or add other roasted vegetables like broccoli or red onion. It works wonderfully with whatever you have in the fridge. For a different twist, try our Bang Bang Chicken Thighs as the protein.
- Great for Meal Prep: The components of this chicken rice bowl store really well. I often cook a big batch on Sunday to have healthy, ready-to-assemble lunches for the first few days of the week.
- Family Tested: My kids, who can be a bit particular, really enjoy building their own bowls. They get to choose their toppings, which always makes them more excited to eat. It always gets compliments when I serve it.
Ingredients You’ll Need
For this recipe, we’re using simple, wholesome ingredients. When it comes to the spices, I really recommend using a good quality smoked paprika; it makes a huge difference to the flavour of the chicken. I often use La Chinata Sweet Smoked Paprika for its rich, authentic taste. Everything else should be easy to find at your local supermarket.
- For the Chicken and Sweet Potatoes:
- 2 large sweet potatoes (about 600g), peeled and cubed
- 1 tbsp olive oil
- 1 tbsp cornflour (optional, for crispiness)
- 500g skinless, boneless chicken breasts, cut into 2.5cm chunks
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- For the Bowls:
- 200g brown rice or quinoa, uncooked
- 1 large avocado, sliced
- 100g baby spinach or mixed greens
- 50g feta cheese, crumbled (optional)
- 1 red chilli, thinly sliced (optional, for garnish)
- Fresh coriander, chopped (for garnish)
- For the Lime Dressing:
- 60ml extra virgin olive oil
- Juice of 2 limes (about 60ml)
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- A pinch of salt
Sara’s Tip: Try to cut your sweet potato cubes into a uniform size. This ensures they all roast evenly, so you won’t have some pieces that are soft while others are still a bit hard.
How to Make Chicken and Sweet Potato Bowls
The process for this recipe is very streamlined. We get the sweet potatoes roasting first, as they take the longest, and then add the chicken to the same tray part-way through. While they cook, you can prepare the rest of the components, making for very efficient use of your time.
- Prepare the Oven and Sweet Potatoes: Preheat your oven to 200°C (180°C Fan). Line a large baking tray with baking parchment. In a large bowl, toss the sweet potato cubes with 1 tbsp of olive oil, the cornflour (if using), and a pinch of salt and pepper until evenly coated.
- Roast the Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking tray. Make sure they aren’t overcrowded. Roast for 15 minutes.
- Season the Chicken: While the potatoes are in the oven, add the chicken chunks to the same bowl you used for the potatoes (no need to wash it). Add the smoked paprika, cumin, garlic powder, salt, and pepper. Toss well until the chicken is completely coated in the spices.
- Add Chicken to the Tray: After 15 minutes, remove the baking tray from the oven. Push the sweet potatoes to one side and add the seasoned chicken to the other side in a single layer. Return the tray to the oven and roast for a further 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender and caramelised at the edges.
- Cook the Grains: While the chicken and potatoes are roasting, cook the brown rice or quinoa according to the package instructions.
- Make the Dressing: In a small bowl or jar, whisk together all the dressing ingredients: extra virgin olive oil, lime juice, honey, minced garlic, and salt. Whisk until emulsified. What works best for me is shaking it all together in a small jam jar.
- Assemble the Bowls: To serve, divide the cooked rice or quinoa between four bowls. Top with a handful of baby spinach, the roasted sweet potato, and the cooked chicken. Add sliced avocado and crumbled feta (if using). Drizzle generously with the lime dressing and garnish with fresh coriander and sliced red chilli.
Tips From My Kitchen
- Temperature Control: Roasting at 200°C is key. This high heat helps the sweet potatoes develop those delicious, crispy, caramelised edges while cooking through perfectly. Any lower, and they can become a bit soft and steamy.
- The Secret Step: I learned that giving the sweet potatoes a flip halfway through their initial 15-minute roast makes a huge difference. It ensures they brown evenly on all sides, preventing any from sticking or burning.
- Make-Ahead: You can chop the sweet potatoes and season the chicken up to 24 hours in advance; just store them in separate airtight containers in the fridge. The dressing can also be made ahead and kept in the fridge for up to a week. This makes assembly even faster.
- Storage: Store any leftovers in airtight containers in the fridge. I recommend keeping the components separate (chicken/potatoes, rice, dressing, fresh greens) to prevent everything from going soggy. They will keep well for up to 3 days.
Common Mistakes to Avoid
- Overcrowding the pan: When you put too much on your baking tray, the food will steam instead of roast. This is especially true for the sweet potatoes. If your tray isn’t big enough, use two separate trays to give everything enough space to get crispy.
- Wrong temperature: Don’t be tempted to lower the oven temperature. That high heat is crucial for achieving the roasted texture we want. If you find things are browning too quickly, check that your oven is calibrated correctly.
- Skipping the rest time: Once the chicken is cooked, letting it rest for just a couple of minutes before serving allows the juices to redistribute, ensuring it’s as tender as possible. You can read more about safe chicken handling on the Food Standards Agency website.
Delicious Variations to Try
One of the best things about this chicken and sweet potato bowl is how easily you can adapt it. Here are a few of my favourite ways to change things up:
- Spicy Version: Add ½ teaspoon of chilli flakes or a pinch of cayenne pepper to the chicken spice mix for a welcome kick of heat. You could also add a dash of hot sauce to the dressing.
- Vegetarian/Vegan Option: Swap the chicken for a tin of drained and rinsed chickpeas. Toss them in the same spice mix and roast for about 15-20 minutes until crispy. Use maple syrup in the dressing to keep it vegan.
- Different Protein: This recipe works brilliantly with other proteins. Try it with salmon fillets (roast for 10-12 minutes) or king prawns (add for the last 5-7 minutes of cooking). If you’re a fan of bacon, our Bacon Brown Sugar Chicken Tenders would also be a fantastic, indulgent substitute.
What to Serve With Chicken and Sweet Potato Bowls
These bowls are a complete meal on their own, but if you want to add a little something extra, here are a few ideas that work beautifully:
- A dollop of Greek Yoghurt: The cool creaminess of Greek yoghurt is a wonderful contrast to the warm spices of the chicken. A spoonful on top adds a lovely finishing touch.
- Toasted Seeds: Sprinkle over some toasted pumpkin or sunflower seeds just before serving for an extra layer of texture and a nutty flavour.
- A Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio complements the zesty, fresh flavours of the bowl really well. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
Chicken and Sweet Potato Bowls
Ingredients
Method
- Prepare the Oven and Sweet Potatoes: Preheat your oven to 200°C (180°C Fan). Line a large baking tray with baking parchment. In a large bowl, toss the sweet potato cubes with 1 tbsp of olive oil, the cornflour (if using), and a pinch of salt and pepper until evenly coated.
- Roast the Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking tray. Make sure they aren't overcrowded. Roast for 15 minutes.
- Season the Chicken: While the potatoes are in the oven, add the chicken chunks to the same bowl you used for the potatoes (no need to wash it). Add the smoked paprika, cumin, garlic powder, salt, and pepper. Toss well until the chicken is completely coated in the spices.
- Add Chicken to the Tray: After 15 minutes, remove the baking tray from the oven. Push the sweet potatoes to one side and add the seasoned chicken to the other side in a single layer. Return the tray to the oven and roast for a further 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender and caramelised at the edges.
- Cook the Grains: While the chicken and potatoes are roasting, cook the brown rice or quinoa according to the package instructions.
- Make the Dressing: In a small bowl or jar, whisk together all the dressing ingredients: extra virgin olive oil, lime juice, honey, minced garlic, and salt. Whisk until emulsified. What works best for me is shaking it all together in a small jam jar.
- Assemble the Bowls: To serve, divide the cooked rice or quinoa between four bowls. Top with a handful of baby spinach, the roasted sweet potato, and the cooked chicken. Add sliced avocado and crumbled feta (if using). Drizzle generously with the lime dressing and garnish with fresh coriander and sliced red chilli.
Notes
I really hope you give this Chicken and Sweet Potato Bowls recipe a try. It has become such a reliable and loved meal in my home, and I think it will in yours, too. It’s nourishing, packed with flavour, and so satisfying to eat. Please let me know how you get on in the comments below – I’d love to hear if you’ve made any of your own delicious variations!
Happy cooking,
Sara
