Go Back
- Sweet potatoes and seasonings - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 2 tablespoons extra virgin olive oil - Sea salt and freshly ground black pepper, to taste - 1 teaspoon smoked paprika - Chicken and marinade components - 1 pound boneless, skinless chicken thighs - 1 tablespoon low-sodium soy sauce - 1 tablespoon honey - 1 teaspoon freshly grated ginger - 1 tablespoon fresh lime juice - Vegetables and garnishes - 1 red bell pepper, thinly sliced - 1 cup broccoli florets (fresh or frozen) - 1 ripe avocado, sliced - Fresh cilantro leaves, for garnish - Lime wedges, for serving When you gather these ingredients, you set the stage for a fun and tasty meal. I love using sweet potatoes for their natural sweetness and nutrition. The smoked paprika adds a nice depth of flavor. For the chicken, I choose thighs because they stay juicy and cook well in the skillet. Don’t forget the lime juice; it brightens the dish! The fresh veggies and garnishes add color and crunch. This recipe is all about balance and flavor. You will enjoy every bite! For the full recipe, check out the Tropical Chicken & Sweet Potato Bowls. 1. Preheat your oven to 425°F (220°C). 2. Peel and cut two medium sweet potatoes into 1-inch cubes. 3. On a large baking sheet, add the sweet potatoes. 4. Drizzle with 2 tablespoons of extra virgin olive oil. 5. Season with sea salt, black pepper, and 1 teaspoon of smoked paprika. 6. Toss the sweet potatoes to coat them well. Next, prepare the chicken marinade: 1. In a medium bowl, whisk together 1 tablespoon of low-sodium soy sauce, 1 tablespoon of honey, 1 teaspoon of freshly grated ginger, and 1 tablespoon of fresh lime juice. 2. Add 1 pound of boneless, skinless chicken thighs to the bowl. 3. Mix well to coat the chicken. Let it sit for at least 10 minutes. Now, cook the chicken: 1. Heat a splash of olive oil in a large skillet over medium heat. 2. Add the marinated chicken thighs to the skillet. 3. Cook for about 6-7 minutes on each side. 4. Ensure the chicken is fully cooked. The internal temperature should reach 165°F (75°C). 5. Once cooked, remove the chicken from the skillet and let it rest for 5 minutes. Roast the sweet potatoes: 1. Place the baking sheet in the preheated oven. 2. Roast for 20 minutes. Stir them halfway through for even browning. 3. The sweet potatoes are done when they are tender and slightly caramelized. Now, sauté the vegetables: 1. In the same skillet, add freshly sliced red bell pepper and 1 cup of broccoli florets. 2. Sauté for about 5 minutes, stirring often. 3. Cook until the veggies are vibrant and just tender. Assemble the bowl: 1. Place a generous amount of roasted sweet potatoes at the bottom of each bowl. 2. Top with sliced chicken and the sautéed vegetables. 3. Garnish with fresh avocado slices and cilantro. 4. Serve with lime wedges for an extra zesty touch. For the full recipe, follow the detailed steps above to create a delicious Chicken and Sweet Potato Bowl. To ensure perfect roast for sweet potatoes, follow these steps: - Cut sweet potatoes into uniform 1-inch cubes. This helps them cook evenly. - Spread the cubes in a single layer on the baking sheet. Avoid crowding them. - Roasting at 425°F (220°C) gives them a nice caramelized edge. Stir halfway through cooking for even browning. For tender, juicy chicken, keep these points in mind: - Marinate the chicken for at least 10 minutes. This helps infuse flavor. - Cook chicken over medium heat. This allows it to cook through without burning. - Use a meat thermometer. The internal temperature should reach 165°F (75°C). Bowl assembly is key for visual appeal: - Start with a base of roasted sweet potatoes. This adds color and warmth. - Layer sliced chicken on top for a nice contrast. - Add sautéed red bell pepper and broccoli for texture and color. For garnishing options, consider these ideas: - Fresh avocado slices add creaminess and flavor. - A sprinkle of cilantro brightens the dish. - Serve with lime wedges for an extra zesty kick. Check out the Full Recipe for more details! {{image_4}} Gluten-free alternatives You can easily make this dish gluten-free. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that keeps the flavor without the gluten. Vegan version ideas To make this bowl vegan, swap chicken for chickpeas or tofu. Roast your sweet potatoes and add veggies like zucchini or cauliflower. Use maple syrup in place of honey for sweetness. Vegetable substitutions Feel free to change the veggies based on what you like. You can use green beans, carrots, or spinach. Each brings a new taste and texture to the dish. Different protein options You can switch chicken thighs for salmon, shrimp, or even tempeh. Each protein has unique flavors. Salmon adds richness, while shrimp cooks quickly and tastes great. To keep your Chicken and Sweet Potato Bowls fresh, store them properly. First, let the bowls cool down to room temperature. Then, place them in airtight containers. This helps keep moisture in and prevents odors from mixing. - Refrigeration: Store the bowls in the fridge for easy meals. Make sure to eat them within three to four days. - Freezing: For longer storage, freeze the components separately. Sweet potatoes and chicken freeze well. Use freezer-safe bags or containers for best results. When you want to enjoy them again, reheat without losing texture. Use the oven or stovetop for best results. Heat at 350°F (175°C) until warmed through. This keeps the chicken juicy and the sweet potatoes tender. How long do these bowls last? In the fridge, they generally last for three to four days. After that, they may spoil. Always check for signs of spoilage. - Signs of spoilage: Look for off smells, discoloration, or mold. If you see any of these, it's best to throw the food away. Keeping track of how long your food sits in the fridge helps avoid waste. Storing your Chicken and Sweet Potato Bowls correctly ensures you enjoy every bite! For the full recipe, check out the Tropical Chicken & Sweet Potato Bowls. Can I use other types of potatoes? Yes, you can use other potatoes if you want. Yukon gold or red potatoes work well. They add a nice texture, but the flavor will change a bit. Try different types to find your favorite. What sides pair well with Chicken and Sweet Potato Bowls? These bowls are quite filling, but some sides can enhance the meal. You might try a fresh salad, steamed green beans, or even a fruit salad. These add color and freshness to your meal. Caloric content and macros Each serving of these bowls has about 450 calories. You get around 30 grams of protein and 45 grams of carbs. This meal is balanced with healthy fats, too. The avocado adds good fats, which are great for your heart. Health benefits of main ingredients Sweet potatoes are full of vitamins A and C. They help with your immune system and skin health. Chicken is a lean protein source, good for muscle growth. Broccoli adds fiber and vitamins, which help digestion and overall health. Can this be made in an Instant Pot? Yes, you can make this dish in an Instant Pot. Simply add the chicken and marinade to the pot. Cook on high pressure for about 10 minutes. Let it release naturally for a few minutes, then shred the chicken. You can roast the sweet potatoes separately or cook them in the pot too. Slow cooker instructions for chicken thighs To use a slow cooker, add the marinated chicken to the pot. Cook on low for 6-8 hours or high for 3-4 hours. The chicken will be tender and fall apart easily. Make sure to roast the sweet potatoes separately for the best texture. For the full recipe, don’t forget to check out Tropical Chicken & Sweet Potato Bowls. This blog post provided a complete guide to making Chicken and Sweet Potato Bowls. We covered ingredients, preparation steps, and tips for cooking and presenting your dish. You learned variations for different diets and how to store leftovers safely. Remember, cooking should be fun! Keep experimenting with flavors and ingredients. Enjoy the process, and you’ll create meals that everyone will love.

Chicken and Sweet Potato Bowls

Indulge in the vibrant flavors of Tropical Chicken & Sweet Potato Bowls that combine tender chicken, roasted sweet potatoes, and fresh veggies. Perfect for a healthy meal, this recipe is easy to follow and packed with delicious ingredients like avocado and lime. Click through to explore the full recipe and elevate your dinner with this tropical twist. Your taste buds will thank you!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

1 teaspoon smoked paprika

1 pound boneless, skinless chicken thighs

1 tablespoon low-sodium soy sauce

1 tablespoon honey

1 teaspoon freshly grated ginger

1 tablespoon fresh lime juice

1 red bell pepper, thinly sliced

1 cup broccoli florets (fresh or frozen)

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large baking sheet, add the cubed sweet potatoes. Drizzle with the olive oil, then season with sea salt, black pepper, and smoked paprika. Toss until the sweet potatoes are evenly coated, and spread them out in a single layer for even roasting.

      Place the sweet potatoes in the preheated oven and roast for 20 minutes. Be sure to stir them halfway through cooking to allow for even browning. They are ready when tender and slightly caramelized on the edges.

        While the sweet potatoes are roasting, prepare the marinade for the chicken. In a medium bowl, whisk together the soy sauce, honey, grated ginger, and fresh lime juice. Add the chicken thighs and ensure they are well coated in the marinade. Let the chicken sit for at least 10 minutes to absorb the flavors.

          In a large skillet over medium heat, add a splash of olive oil. Once hot, add the marinated chicken thighs to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C) and boasts a golden brown color. Remove from the heat and let rest for 5 minutes before slicing into strips.

            In the same skillet, add the freshly sliced red bell pepper and broccoli florets. Sauté for about 5 minutes, stirring occasionally, until they become vibrant and just tender.

              To assemble the bowls, start by placing a generous portion of roasted sweet potatoes at the bottom of each bowl. Top with sliced chicken, followed by the sautéed red bell pepper and broccoli.

                Garnish with fresh slices of avocado and a sprinkle of cilantro leaves for a burst of freshness. Serve each bowl with lime wedges on the side, allowing everyone to add an extra zesty kick to taste.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4