Grilled Chicken and Sweet Potato Bowl

why make this recipe

The Grilled Chicken & Sweet Potato Bowl is a delicious, nutritious meal that is perfect for any day of the week. It combines the lean protein of grilled chicken with the natural sweetness of roasted sweet potatoes and a variety of fresh toppings. This bowl is not only filling but also packed with vitamins and minerals, making it a healthy choice for lunch or dinner. Plus, it’s customizable! You can add your favorite grains, beans, and veggies to make it your own.

how to make Grilled Chicken & Sweet Potato Bowl

Ingredients

For the chicken:

• 1 ½ lbs (680 g) boneless, skinless chicken breasts (about 3–4 small breasts) or thighs
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice (or lime juice)
• 3 cloves garlic, minced
• 1 ½ tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chili powder or cayenne pepper (optional, for heat)
• 1 ¼ tsp kosher salt (or ¾ tsp fine sea salt)
• ½ tsp freshly ground black pepper

For the sweet potatoes:

• 2 large sweet potatoes (about 1 ¾–2 lbs / 800–900 g total), peeled and cut into ¾-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cinnamon (optional, for warmth)
• 1 tsp kosher salt (or ½ fine sea salt)
• ½ tsp black pepper

For the bowl:

• 2 cups cooked brown rice, quinoa, or farro (about ¾ cup dry)
• 1 cup canned black beans, drained and rinsed (or chickpeas)
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1 cup cherry tomatoes, halved
• 1 medium avocado, sliced or diced
• ¼ small red onion, thinly sliced
• ½ cup shredded purple cabbage or baby spinach
• ¼ cup fresh cilantro or parsley, roughly chopped
• Lime or lemon wedges, for serving

For the dressing (zesty yogurt-lime sauce):

• ½ cup plain Greek yogurt (or regular plain yogurt or dairy-free yogurt)
• 2 tbsp mayonnaise or olive oil
• 2–3 tbsp fresh lime juice (to taste)
• 1 small clove garlic, very finely minced or grated
• 1–2 tsp honey or maple syrup (to balance acidity)
• ¼ tsp ground cumin
• ¼ tsp smoked paprika
• Salt and black pepper, to taste
• 1–2 tbsp water, to thin if needed

Optional toppings:

• Crumbled feta or cotija cheese
• Pickled jalapeños or fresh sliced chili
• Toasted pumpkin seeds or sunflower seeds
• Hot sauce or sriracha

Directions

1. Marinate the chicken:

   • Pat the chicken dry with paper towels and place it in a shallow dish or resealable bag.
   • In a small bowl, whisk together the olive oil, lemon or lime juice, minced garlic, smoked paprika, cumin, oregano, chili powder (if using), salt, and black pepper.
   • Pour the marinade over the chicken, turning to coat each piece evenly.
   • Cover and refrigerate for at least 30 minutes and up to 8 hours. If you’re short on time, let it sit at room temperature for 15–20 minutes while you prepare the sweet potatoes.

2. Prepare and roast the sweet potatoes:

   • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
   • In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cinnamon (if using), salt, and black pepper until evenly coated.
   • Spread the sweet potatoes in a single layer on the baking sheet, leaving space between pieces to roast instead of steam.
   • Roast for 20–30 minutes, flipping once halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.

3. Cook the grain base:

   • While the sweet potatoes are roasting, cook your brown rice, quinoa, or farro according to package instructions.
   • When cooked, fluff with a fork and lightly season with a pinch of salt and a drizzle of olive oil or a squeeze of lime, if desired. Keep warm.

4. Prepare the dressing:

   • In a small bowl, combine the Greek yogurt, mayonnaise or olive oil, lime juice, minced garlic, honey or maple syrup, cumin, and smoked paprika.
   • Whisk until smooth and creamy. Adjust taste and consistency as needed.

5. Prep the bowl toppings:

   • Rinse and drain the black beans.
   • Prepare the corn as needed.
   • Halve the cherry tomatoes, thinly slice the red onion, shred the cabbage or prepare baby spinach, and chop the herbs. Slice or dice the avocado right before serving.

6. Grill the chicken:

   • Preheat an outdoor grill or pan over medium-high heat. Lightly oil the grates or pan.
   • Remove chicken from the marinade, letting excess drip off. Discard leftover marinade.
   • Grill chicken for about 5–7 minutes per side for breasts (4–6 minutes for thighs) until charred and cooked through.
   • Let it rest before slicing.

7. Warm the beans and corn (optional):

   • In a small skillet over medium heat, add a teaspoon of olive oil and warm the beans and corn for a few minutes.

8. Assemble the bowls:

   • Divide the cooked grains among bowls. Layer with sweet potatoes, beans, corn, tomatoes, onion, and greens.
   • Top with chicken and avocado, then drizzle with the yogurt-lime dressing and add any optional toppings.

how to serve Grilled Chicken & Sweet Potato Bowl

Serve your Grilled Chicken & Sweet Potato Bowl warm, garnished with lime or lemon wedges on the side. This dish is colorful, fresh, and visually appealing, perfect for sharing at a family dinner or casual gathering.

how to store Grilled Chicken & Sweet Potato Bowl

Store leftovers in airtight containers in the refrigerator for up to 4 days. Keep the dressing separate to keep the bowl fresh. You can also reheat the chicken and sweet potatoes in the microwave or on the stovetop.

tips to make Grilled Chicken & Sweet Potato Bowl

• Marinate the chicken for longer for more flavor—up to 8 hours is ideal.
• Customize your bowl with other vegetables you love or have on hand.
• Use different grains based on your preferences. Quinoa, farro, or brown rice all work well.
• Swap the dressing for a vinaigrette if you prefer.

variation

You can substitute the chicken with grilled shrimp or tofu for a different protein option. Mixing in seasonal vegetables like bell peppers or zucchini can add extra flavors and textures to your bowl.

FAQs

Can I make this recipe vegan?
Absolutely! Replace the chicken with grilled tofu or tempeh, and use chickpeas for protein. Swap the yogurt dressing with a plant-based alternative.

How do I make it gluten-free?
Use quinoa or brown rice as your grain base, and ensure all other ingredients, including beans and dressing, are gluten-free.

Can I prep this ahead of time?
Yes! You can marinate the chicken and roast sweet potatoes in advance. Store them separately and assemble the bowls when ready to serve.

Grilled Chicken & Sweet Potato Bowl

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A delicious and nutritious bowl featuring grilled chicken, roasted sweet potatoes, and fresh toppings, perfect for lunch or dinner.

• Author: lunarecipez
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Healthy

Ingredients

Scale 1x2x3x

• 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
• 3 tbsp olive oil
• 2 tbsp fresh lemon or lime juice
• 3 cloves garlic, minced
• 1 ½ tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chili powder or cayenne pepper (optional)
• 1 ¼ tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 large sweet potatoes, peeled and cut into ¾-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cinnamon (optional)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 cups cooked brown rice, quinoa, or farro
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 medium avocado, sliced or diced
• ¼ small red onion, thinly sliced
• ½ cup shredded purple cabbage or baby spinach
• ¼ cup fresh cilantro or parsley, roughly chopped
• Lime or lemon wedges, for serving
• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise or olive oil
• 2–3 tbsp fresh lime juice
• 1 small clove garlic, very finely minced
• 1–2 tsp honey or maple syrup
• ¼ tsp ground cumin
• ¼ tsp smoked paprika
• Salt and black pepper, to taste
• 1–2 tbsp water, to thin if needed
• Crumbled feta or cotija cheese (optional)
• Pickled jalapeños or fresh sliced chili (optional)
• Toasted pumpkin seeds or sunflower seeds (optional)
• Hot sauce or sriracha (optional)

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Instructions

1. Marinate the chicken: Pat the chicken dry and place it in a dish. Whisk together olive oil, lemon or lime juice, minced garlic, smoked paprika, cumin, oregano, chili powder (if using), salt, and black pepper. Pour over chicken, turn to coat, cover and refrigerate for at least 30 minutes.
2. Prepare and roast the sweet potatoes: Preheat the oven to 425°F (220°C). Toss sweet potatoes with olive oil, smoked paprika, cinnamon, salt, and black pepper. Spread on a baking sheet and roast for 20–30 minutes.
3. Cook the grain base: Cook your choice of grain according to package instructions. Fluff with a fork and keep warm.
4. Prepare the dressing: Combine Greek yogurt, mayonnaise or olive oil, lime juice, minced garlic, honey or maple syrup, cumin, and smoked paprika in a bowl. Whisk until smooth.
5. Prep the bowl toppings: Rinse and drain the black beans. Prepare corn, halve cherry tomatoes, slice red onion and avocado, and chop herbs.
6. Grill the chicken: Preheat grill over medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side until cooked through. Let it rest before slicing.
7. Warm the beans and corn (optional): In a skillet, add olive oil and warm beans and corn for a few minutes.
8. Assemble the bowls: Layer grains with sweet potatoes, beans, corn, tomatoes, onion, and greens. Top with chicken and avocado, drizzle with dressing, and add optional toppings.

Notes

Marinate chicken longer for more flavor and customize with your favorite vegetables or grains.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 70mg