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Grilled Chicken & Sweet Potato Bowl

Grilled Chicken & Sweet Potato Bowl
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The Grilled Chicken & Sweet Potato Bowl is a vibrant and nutritious meal that beautifully combines tender grilled chicken with the natural sweetness of roasted sweet potatoes. This colorful bowl is perfect for any occasion, whether you’re prepping for a busy week or enjoying a cozy family dinner. It’s packed with flavor and textures that will satisfy your palate while keeping your health goals in check. The dish is easily customizable, allowing you to mix in your favorite grains and fresh toppings, making it a versatile option that caters to everyone’s tastes.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 2 large sweet potatoes
  • 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
  • 1 tablespoon olive oil (for sweet potatoes)
  • 1/2 teaspoon smoked paprika (for sweet potatoes)
  • 1/4 teaspoon garlic powder (for sweet potatoes)
  • 1/4 teaspoon salt (for sweet potatoes)
  • Pinch of cayenne pepper (optional)
  • 1 cup cooked quinoa or brown rice (optional)
  • 1–2 cups mixed greens or spinach (optional)
  • 1/4 avocado, sliced or diced (for topping)
  • 1 tablespoon crumbled feta cheese or goat cheese (optional, for topping)
  • 1 tablespoon toasted pumpkin seeds or sliced almonds (optional, for topping)
  • 1/4 cup tahini (for dressing)
  • 2 tablespoons lemon juice (for dressing)
  • 1 tablespoon maple syrup or honey (optional, for dressing)
  • 1 clove garlic, minced (for dressing)
  • 2–4 tablespoons ice water (for dressing)
  • Pinch of salt (for dressing)

Instructions

  1. Prepare the marinade by mixing olive oil, lemon juice, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper in a bowl. Add chicken to coat and let marinate for at least 30 minutes.
  2. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and cayenne on a baking sheet. Roast for 25-30 minutes until tender.
  3. Heat your grill or grill pan on medium-high heat. Grill marinated chicken for about 6-7 minutes per side until fully cooked (internal temperature should reach 165°F).
  4. Assemble bowls by adding cooked quinoa or brown rice as the base, topped with mixed greens, roasted sweet potatoes, sliced chicken, avocado slices, and any optional toppings like feta cheese or pumpkin seeds.
  5. For dressing, whisk tahini with lemon juice, garlic, and ice water until smooth and drizzle over assembled bowls.

Nutrition

Find it online: https://mealsbysophie.com/grilled-chicken-sweet-potato-bowl/