When you’re looking for a dish that is hearty, nourishing, and packed with flavor, this Grilled Chicken & Sweet Potato Bowl is the perfect choice. Combining smoky grilled chicken, caramelized roasted sweet potatoes, and fresh toppings, this recipe is a balanced, customizable meal that works equally well for lunch, dinner, or meal prep.
With its vibrant colors and bold flavors, this bowl is not only a treat for the taste buds but also a visually stunning dish that makes healthy eating exciting.
Why You’ll Love This Bowl
- Nutritious and balanced: Packed with lean protein, fiber-rich sweet potatoes, and wholesome greens.
- Versatile: Easily customizable with your favorite toppings or grains.
- Meal prep friendly: Perfect for preparing ahead of a busy week.
- Big flavors: Smoky, spicy, tangy, and creamy all in one bowl.
Ingredients You’ll Need
For the Grilled Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and black pepper, to taste
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the Bowls
- 4 cups mixed greens or spinach
- 1 cup cooked quinoa or brown rice (optional)
- 1 avocado, diced or sliced
- ½ cup black beans, rinsed and drained (optional)
- Cherry tomatoes, halved
- ¼ red onion, thinly sliced
- Crumbled feta or goat cheese (optional)
- Pumpkin seeds or toasted almonds (optional)
For the Creamy Chili-Lime Dressing
- ⅓ cup mayonnaise or plain Greek yogurt
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp honey or agave
- ½ tsp chili powder
- ¼ tsp salt
- Chopped cilantro, to taste
Step-By-Step Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and golden.
2. Grill the Chicken
- While the sweet potatoes roast, cut chicken into bite-sized pieces.
- In a bowl, toss with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper.
- Heat a grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side until cooked through with nice char marks.
- Let rest for a few minutes, then slice.
3. Make the Dressing
- In a small bowl, whisk together mayonnaise or Greek yogurt, lime juice, olive oil, honey, chili powder, salt, and cilantro.
- Adjust seasoning to taste.
4. Assemble the Bowls
- Start with a base of greens (and quinoa or rice if using).
- Add sections of roasted sweet potatoes, grilled chicken, avocado, beans, tomatoes, and red onion.
- Drizzle generously with the chili-lime dressing.
- Finish with crumbled cheese and pumpkin seeds or almonds for crunch.
Tips for Success
- Meal prep ready: Roast extra sweet potatoes and grill extra chicken for easy lunches during the week.
- Protein boost: Swap chicken for shrimp, salmon, or even grilled tofu.
- Grain-free option: Skip the quinoa or rice and double the greens for a lighter, low-carb version.
- Spice it up: Add jalapeños or a drizzle of hot sauce for extra kick.
Variations to Try
- Mediterranean Bowl: Swap chili-lime dressing for tzatziki and add olives and cucumber.
- BBQ Chicken Bowl: Toss chicken in BBQ sauce and serve with corn and shredded cheese.
- Southwest Bowl: Add roasted corn, black beans, and a dollop of guacamole.
Final Thoughts
This Grilled Chicken & Sweet Potato Bowl is a powerhouse meal that strikes the perfect balance between nutrition and flavor. With smoky grilled chicken, sweet and savory roasted potatoes, and a creamy chili-lime dressing, it’s a dish that satisfies cravings while keeping things wholesome.
It’s quick enough for weeknights, versatile enough for entertaining, and perfect for meal prep—making it a recipe you’ll come back to again and again.
