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A vibrant Chicken Sweet Potato Bowl featuring grilled chicken and roasted sweet potatoes.

Chicken Sweet Potato Bowl

A nutritious and satisfying dish featuring tender chicken, roasted sweet potatoes, fresh spinach, and creamy avocado, all drizzled with balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Meal Prep
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium medium sweet potatoes, peeled and cubed into 1-inch pieces About 1 lb total
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes About 16-20 pieces
  • 2 tablespoons olive oil Divided
  • 1 teaspoon paprika For sweet potatoes
  • 1/2 teaspoon garlic powder For sweet potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Bowl Assembly
  • 2 cups fresh baby spinach Baby spinach preferred
  • 1 medium avocado, sliced Add fresh when serving
  • 1/4 cup red onion, diced
  • 1/4 cup feta cheese, crumbled Optional
  • 2 tablespoons balsamic vinaigrette

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the baking sheet with space between each piece to ensure proper roasting. Roast for 20-25 minutes, flipping halfway through.
Cooking the Chicken
  1. While the sweet potatoes roast, pat the chicken pieces completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3-4 minutes until golden, then stir and cook another 3-4 minutes until the internal temperature reaches 165°F.
Assembly
  1. To assemble the bowls, divide the fresh spinach among 4 bowls or meal prep containers.
  2. Top with roasted sweet potatoes, cooked chicken, sliced avocado, diced red onion, and feta cheese if using.
  3. Drizzle with balsamic vinaigrette just before serving.

Notes

For variations, try different greens or proteins, and experiment with various vinaigrettes. Store components separately for freshness.