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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl

Indulge in the wholesome flavors of the Grilled Chicken & Sweet Potato Bowl, a delightful combination of tender grilled chicken and caramelized sweet potatoes. This nourishing dish is not only quick to prepare but also customizable to suit your taste preferences. Perfect for lunch or dinner, each bowl is a vibrant mix of textures and tastes that will satisfy your cravings while keeping your health goals in check. Whether you’re meal prepping for the week or serving it at a family gathering, this recipe delivers on nutrition and flavor.

  • Total Time: 1 hour
  • Yield: Serves 4

Ingredients

Scale
  • 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts
  • 2 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 large Sweet Potatoes (about 1.5 lbs), peeled and diced into 1-inch cubes
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
  • Pinch of Cayenne Pepper (optional)
  • 1 cup Cooked Quinoa or Brown Rice (optional base)
  • 1–2 cups Mixed Greens or Spinach (optional base)
  • 1/4 Avocado, sliced or diced
  • 1 tablespoon Crumbled Feta Cheese or Goat Cheese (optional)
  • 1 tablespoon Toasted Pumpkin Seeds or Sliced Almonds (optional)
  • 1/4 cup Tahini
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Maple Syrup or Honey (optional)
  • 1 clove Garlic, minced or grated
  • 2–4 tablespoons Ice Water
  • Pinch of Salt

Instructions

  1. Marinate chicken: In a mixing bowl, combine olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Add chicken and let it marinate in the fridge for at least 30 minutes.
  2. Prepare sweet potatoes: Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, and salt on a baking sheet.
  3. Roast sweet potatoes: Bake for 25-30 minutes until golden and tender.
  4. Grill chicken: Heat grill or grill pan over medium-high heat and cook marinated chicken for 6-8 minutes per side until fully cooked through.
  5. Assemble bowls: Layer cooked quinoa or brown rice if desired, topped with roasted sweet potatoes and grilled chicken slices. Add avocado and any optional toppings you like.
  6. Make tahini dressing: Mix tahini with lemon juice and thin out with ice water until desired consistency is reached.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Method: Grilling/Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 540
  • Sugar: 7g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 8g
  • Protein: 35g
  • Cholesterol: 100mg

Keywords: For added flavor, allow the chicken to marinate longer than 30 minutes. Experiment with various toppings such as nuts or different greens to create your perfect bowl.