Easy & Healthy Chicken and Sweet Potato Bowls

I make these chicken and sweet potato bowls when I want a wholesome, colorful meal that’s quick to prepare. I love how the roasted sweet potatoes add natural sweetness, while the seasoned chicken brings protein and flavor. Topped with fresh vegetables and a simple dressing, it’s a nourishing meal that feels satisfying and light at the same time.

Why You’ll Love This Recipe

I love this recipe because it’s simple, balanced, and adaptable. I enjoy how easy it is to prep the ingredients ahead of time and then assemble the bowls in minutes. The combination of roasted sweet potatoes, tender chicken, and fresh vegetables keeps every bite flavorful and satisfying. I also like that I can switch up the veggies, grains, or sauce depending on what I have on hand.

Ingredients

• 2 boneless, skinless chicken breasts

• 2 medium sweet potatoes, peeled and diced

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup cooked quinoa or brown rice

• 1 cup steamed broccoli florets

• 1/2 cup cherry tomatoes, halved

• 1/4 cup shredded carrots

• Optional dressing: tahini, yogurt-based dressing, or balsamic vinaigrette

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

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the diced sweet potatoes with half of the olive oil, smoked paprika, garlic powder, salt, and pepper. I spread them on the baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

3. Meanwhile, I season the chicken breasts with the remaining olive oil, salt, pepper, and a pinch of smoked paprika.

4. I cook the chicken on a preheated skillet over medium heat for about 6–7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). I let it rest for a few minutes, then slice it.

5. I assemble the bowls by dividing the cooked quinoa or brown rice among four bowls. I top with roasted sweet potatoes, sliced chicken, steamed broccoli, cherry tomatoes, and shredded carrots.

6. I drizzle with my choice of dressing before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 35–40 minutes

Variations

I sometimes swap the sweet potatoes for roasted butternut squash or roasted cauliflower. I also like adding avocado or sautéed spinach for extra richness and greens. When I want a little extra flavor, I sprinkle smoked paprika or chili flakes over the bowl. For a different protein, I occasionally use salmon, turkey, or tofu.

storage/reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. I reheat in the microwave or on a skillet until warmed through. I keep the dressing separate until serving to prevent the vegetables from getting soggy. I can also prep the ingredients in advance for quick meal prep throughout the week.

FAQs

Can I make this recipe vegetarian?

I can replace the chicken with baked tofu, tempeh, or chickpeas for a plant-based version.

How do I prevent the sweet potatoes from being mushy?

I cut them into even pieces and roast them at a high temperature to achieve a slight caramelized exterior while keeping them tender inside.

Can I use other grains?

Yes, I can use brown rice, farro, couscous, or even cauliflower rice depending on my preference.

Can I make this recipe ahead of time?

I can roast the sweet potatoes and cook the chicken ahead of time, then assemble the bowls when ready to eat.

What kind of dressing works best?

I enjoy tahini, yogurt-based dressing, balsamic vinaigrette, or even a simple olive oil and lemon juice drizzle for a light finish.

Conclusion

I love making these easy and healthy chicken and sweet potato bowls because they’re nutritious, colorful, and satisfying. I enjoy how the roasted sweet potatoes complement the seasoned chicken and fresh vegetables, creating a well-rounded meal. It’s a recipe I turn to whenever I want a quick, wholesome dinner that feels both comforting and light.