Chicken and Sweet Potato Bowl

If you’re into hearty, nourishing meals that are full of flavor and fuel, this sweet potato bowl with chicken is for you. Think tender roasted chicken, caramelized sweet potatoes, creamy avocado, and a drizzle of honey mustard dressing—all layered over wholesome brown rice with crunchy seeds, feta, and vibrant salad leaves.

It’s one of those chicken bowls you’ll come back to again and again—perfect for meal prep, lunchboxes, or a cozy dinner at home. Bulking? Add the brown rice for extra carbs and staying power. Cutting or keeping it lighter? Skip the rice and load up on salad and protein instead.

Why This Sweet Potato Bowl Rocks

• Balanced & Satisfying – Packed with protein, fiber, and healthy fats to keep you full and energized.
• Meal Prep Friendly – Perfect for busy weeks—prep ahead and assemble in minutes.
• Big on Flavor – A delicious mix of smoky chicken, creamy avocado, and tangy honey mustard dressing.

Ingredients you’ll need for this sweet potato bowl

Chicken – Use boneless, skinless chicken breasts. You can also sub with thighs if you prefer juicier meat.

Sweet potatoes – Dice them evenly for even roasting.

Brown rice – Great for fiber and texture, but white rice, couscous, or quinoa are excellent substitutes. If you’re watching your calories, you can leave out the rice.

Salad leaves – Any greens work: baby spinach, rocket, or even a crunchy slaw mix.

Cherry tomatoes – Add color and freshness. Grape tomatoes are a fine substitute.

Pickled onions – Bright, tangy, and quick to make at home if you don’t have any on hand.

Avocado – Slice just before serving to prevent browning.

Feta – Adds a salty, creamy bite. Goat cheese, cream cheese chunks, or cottage cheese work too.

Seeds – Add texture and nutrition. Use any mix you like, or even chopped nuts.

Honey mustard dressing – Dijon gives a smooth tang, while wholegrain adds texture. Adjust the honey and vinegar to your taste.

Step-by-step Instructions

1. Roast the Sweet Potatoes

Preheat your oven to 200°C (about 400°F). Dice the sweet potatoes into bite-sized cubes, toss with olive oil, salt, and pepper, and spread them on a baking tray. Roast for 10 minutes.

2. Marinate the Chicken

While the sweet potatoes are roasting in a bowl, mix paprika, mixed herbs, olive oil, salt, and pepper. Add the chicken and coat it well.

3. Add Chicken to the Tray

After 10 minutes, remove the sweet potatoes from the oven and add the marinated chicken to the same tray. Return to the oven and roast everything for another 15–20 minutes, until the chicken is cooked and the potatoes are golden.

4. Mix the Dressing

Whisk together the mustard, honey, apple cider vinegar, chopped parsley, olive oil, salt, and pepper. Adjust to taste.

5. Rest and Slice

Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Then slice it into strips; this keeps it juicy and easy to layer into your bowl.

6. Assemble the Sweet Potato Bowl

Time to build your bowl! Start with a layer of brown rice and salad leaves. Add roasted sweet potatoes, baked chicken, halved cherry tomatoes, avocado slices, and red pickled onions. Sprinkle with mixed seeds and crumbled feta, then drizzle generously with the honey mustard dressing.

Make it Your Way

You can totally customize this bowl! Swap in quinoa or couscous for the rice, use goat cheese instead of feta, or throw in some roasted chickpeas for crunch. This bowl is super versatile. Swap the chicken for chickpeas to go plant-based. Add feta, hummus, or a boiled egg for extra flavor. Leftover roasted veggies? Toss them in too. This bowl plays well with whatever you’ve got in the fridge.

Macros & Nutrition (Per Serving)

Note: These macros are based on the exact ingredient amounts listed above and a serving size of about 1/2 of the recipe. (These values are estimates and can vary depending on the exact ingredients used and portion sizes.)

• Servings: 2
• Calories: 810 kcal
• Protein: 49g
• Carbs:86g
• Fat:39g
• Fiber: 15g

Meal Prep & Storage Tips

• Make ahead components – Cook the rice, roast the sweet potatoes and chicken, and mix the dressing in advance. Store everything separately to keep the textures fresh.
• Storage time – Store all components in airtight containers in the fridge for up to 4 days. Perfect for weekday lunches or easy dinners.
• Avoid soggy greens – Keep salad leaves separate and add them just before serving to prevent wilting.
• Avocado freshness – Slice the avocado right before eating. If prepping ahead, brush slices with lemon juice and store tightly wrapped to slow browning.
• Freezer-friendly? – The roasted chicken, sweet potatoes, and rice freeze well for up to 2 months. Store in individual portions and thaw overnight in the fridge before reheating.
• Reheating – Warm chicken, sweet potatoes, and rice in the microwave or on the stovetop. Then assemble your bowl fresh with greens, avocado, feta, and dressing.

More High-Protein Recipes You’ll Love

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Chicken Sweet Potato Bowl

Yield: 2

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A nourishing sweet potato bowl loaded with roasted chicken, creamy avocado, vibrant veggies, and a tangy honey mustard dressing—perfect for meal prep or a satisfying weeknight dinner.

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Ingredients

For the Bowl:

• 2 chicken breasts
• 1 tsp paprika
• 1 tsp mixed herbs
• 1 tbsp olive oil
• 1 large sweet potatoes, diced
• 1 cup cooked brown rice
• A handful of salad leaves
• 1/4 cup cherry tomatoes, halved
• Red pickled onions (as much as you like)
• 1 ripe avocado, sliced
• 1 tbsp mixed seeds
• 1/4 cup crumbled feta
• Salt and pepper, to taste

For the Dressing:

• ¼ cup mustard (Dijon or wholegrain work well)
• ¼ cup honey
• 1 tsp apple cider vinegar
• A few sprigs fresh parsley, chopped
• 1 tbsp olive oil

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 200°C (about 400°F). Dice the sweet potatoes into bite-sized cubes, toss with olive oil, salt, and pepper, and spread them on a baking tray. Roast for 10 minutes.
2. Marinate the Chicken: While the sweet potatoes are roasting, slice the chicken breasts into strips or chunks. In a bowl, mix paprika, mixed herbs, olive oil, salt, and pepper. Add the chicken and coat it well.
3. Add Chicken to the Tray: After 10 minutes, remove the sweet potatoes from the oven and add the marinated chicken to the same tray. Return to the oven and roast everything for another 15–20 minutes, until the chicken is cooked and the potatoes are golden.
4. Mix the Dressing: Whisk together the mustard, honey, apple cider vinegar, chopped parsley, olive oil, salt, and pepper. Adjust to taste.
5. Rest and slice the chicken: Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Then slice it into strips or cubes—this keeps it juicy and easy to layer into your bowl.
6. Assemble the Bowl: Time to build your bowl! Start with a layer of brown rice and salad leaves. Add roasted sweet potatoes, baked chicken, halved cherry tomatoes, avocado slices, and red pickled onions. Sprinkle with mixed seeds and crumbled feta, then drizzle generously with the honey mustard dressing.

Notes

Customize your bowl – Feel free to swap brown rice with quinoa, couscous, or even cauliflower rice for a low-carb version.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 810Total Fat: 39gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 119mgSodium: 824mgCarbohydrates: 86gFiber: 15gSugar: 45gProtein: 49g

Nutrition information on That Protein Life is estimated using online calculators and may vary based on ingredients, brands, and preparation methods. For the most accurate results, use a food scale and trusted calculator. This information is for general guidance only—please consult a professional for specific dietary needs. That Protein Life is not responsible for any discrepancies or outcomes.

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