This Grilled Chicken and Sweet Potato Bowl is the ultimate healthy lunch or dinner that actually leaves you feeling satisfied. We’re talking tender, herb-marinated grilled chicken, caramelized roasted sweet potatoes, and creamy avocado, all drizzled with a tangy yogurt dressing. It’s vibrant, packed with nutrients, and totally customizable—basically, it’s sunshine in a bowl.
If you’re stuck in a boring lunch rut or need a dinner that feels light but filling, this recipe is your answer. It’s got that perfect balance of protein, healthy carbs, and fresh greens, similar to the wholesome, feel-good vibes of my Healthy Turkey Taco Bowls.
Key Takeaways
- Meal Prep Friendly: The chicken and sweet potatoes reheat beautifully, making this perfect for make-ahead lunches.
- Nutrient Dense: Packed with vitamins A and C, fiber, and lean protein to fuel your day.
- Customizable: Swap the greens, add grains like quinoa, or change up the dressing—it’s a flexible base.
- Balanced Energy: The complex carbs from sweet potatoes give you steady energy without the crash.
Why You’ll Love This Grilled Chicken and Sweet Potato Bowl
- Texture Heaven: You get crispy roasted potatoes, juicy charred chicken, crunchy fresh veggies, and creamy dressing in every bite.
- Flavor Explosion: The smoky paprika marinade on the chicken pairs perfectly with the natural sweetness of the potatoes.
- Feel-Good Fuel: It’s a complete meal that nourishes your body without weighing you down—kind of like a savory version of my High Protein Smoothie.
- Easy Cleanup: One pan for roasting, one pan for grilling, and you’re done.
- Family Friendly: Kids love the sweet potatoes and simple chicken, and you can let everyone build their own bowl.
Food or Cultural Background
Grain bowls (or “Buddha bowls”) have exploded in popularity because they’re essentially the modern way to eat a balanced meal: a grain or starch, a protein, lots of veggies, and a killer sauce. While this isn’t strictly traditional to any one culture, it borrows heavily from Mediterranean flavors with the olive oil, lemon, and oregano marinade.
It’s the kind of effortless, fresh eating that reminds me of California-style cuisine—where fresh produce is the star. It brings the same fresh, vibrant energy to the table as my Grilled California Avocado Chicken.
Ingredients for Grilled Chicken and Sweet Potato Bowl
| Ingredient | Notes / Substitutes |
|---|---|
| Chicken Breast | Boneless, skinless. Thighs are also delicious if you prefer darker meat. |
| Sweet Potatoes | Peeled and cubed. Butternut squash is a great seasonal swap in the fall. |
| Fresh Greens | Spinach, kale, arugula, or mixed greens all work perfectly. |
| Cherry Tomatoes | Halved. Grape tomatoes work too; they add a burst of acidity. |
| Avocado | Sliced. Adds essential healthy fats and creaminess. |
| Red Onion | Thinly sliced for a sharp bite. Pickled onions are amazing here too! |
| Marinade Spices | Garlic powder, smoked paprika, oregano. Smoked paprika is key for that “grilled” flavor. |
| Dressing Base | Greek yogurt or tahini. Yogurt is tangier; tahini is nuttier and dairy-free. |
Equipment Needed
- Baking Sheet: For roasting the sweet potatoes until golden and tender.
- Grill Pan or Outdoor Grill: To get those beautiful char marks on the chicken.
- Mixing Bowls: For marinating the chicken and tossing the salad.
- Whisk: To emulsify the dressing into a creamy drizzle.
How to Make Grilled Chicken and Sweet Potato Bowl Step-by-Step
- Marinate Chicken: In a bowl, whisk together the olive oil, garlic powder, smoked paprika, oregano, salt, pepper, and fresh lemon juice. Add the chicken breasts and toss to coat thoroughly. Let it sit for at least 20 minutes (or overnight if you’re planning ahead).
- Roast Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway, until they are tender and have crispy, caramelized edges.
- Grill: While the potatoes roast, heat your grill pan or outdoor grill to medium-high heat. Grill the chicken for 5–7 minutes per side, or until fully cooked through (internal temp of 165°F) and nicely charred. Let it rest for 5 minutes before slicing.
- Make Dressing: While the chicken rests, whisk together the Greek yogurt (or tahini), lemon juice, olive oil, and honey until smooth and creamy. Add water a teaspoon at a time if you want it thinner.
- Assemble: Divide the fresh greens among four bowls. Top neatly with the warm roasted sweet potatoes, sliced grilled chicken, cherry tomatoes, avocado slices, and red onion.
- Serve: Drizzle generously with the creamy dressing and dig in immediately!
Expert Tips for the Best Results
- Don’t Overcrowd the Pan: Give your sweet potatoes space on the baking sheet so they roast and crisp up instead of steaming.
- Rest the Meat: Letting the chicken rest for 5 minutes after grilling ensures the juices redistribute, keeping every slice tender.
- Prep Ahead: You can roast the potatoes and grill the chicken on Sunday, then just assemble the bowls for lunch all week.
- Massage the Kale: If using kale as your base, massage it with a little olive oil and salt first to soften the leaves.
- Add Crunch: Top with pumpkin seeds or toasted almonds for an extra texture element.
What to Serve With Grilled Chicken and Sweet Potato Bowl
- Quinoa or Brown Rice: Add a scoop of grains to make the bowl even heartier.
- Fresh Fruit: A side of watermelon or berries keeps the meal light and refreshing.
- Hummus: A dollop of hummus adds extra creaminess and protein.
- Pita Bread: Warm pita on the side is perfect for scooping up extra toppings.
- Soup: Pair a half-portion of this bowl with a cup of Creamy White Chicken Chili for a cozy dinner combo.
Storing and Reheating Tips
- Fridge: Store the chicken and sweet potatoes in one container and the fresh salad components in another. They will keep for up to 4 days.
- Reheating: Warm the chicken and potatoes in the microwave or air fryer before adding them to your cold greens.
- Freezing: The cooked chicken and sweet potatoes freeze well, but fresh greens and avocado do not.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 20g |
| Sodium | 650mg |
| Fiber | 8g |
Source: Estimated based on 4 servings. Nutrition varies by dressing choice and portion sizes.
FAQs About Grilled Chicken and Sweet Potato Bowl
Can I make this vegan?
Absolutely! Swap the chicken for chickpeas or tofu (roasted with the same spices) and use the tahini dressing option instead of yogurt.
Is this gluten-free?
Yes, this entire recipe is naturally gluten-free! Just double-check your spices to ensure they are certified GF if you have a severe allergy.
Can I use rotisserie chicken?
For a super fast shortcut, yes! Just toss shredded rotisserie chicken in the marinade spices and warm it up in a pan for a few minutes.
Final Thoughts
I really hope this Grilled Chicken and Sweet Potato Bowl becomes a regular in your rotation! It’s one of those meals that makes you feel amazing after eating it—full, energized, and happy. Plus, it’s just so pretty to look at! If you love vibrant, veggie-packed chicken dinners, definitely check out my Chicken Stir Fry Recipe for another colorful weeknight win. Can’t wait to see your creations!
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Grilled Chicken and Sweet Potato Bowl
Ingredients
Equipment
Method
- Marinate Chicken: In a medium bowl, whisk together 2 tablespoons olive oil, garlic powder, smoked paprika, oregano, salt, pepper, and 1 tablespoon lemon juice. Add the chicken and toss to coat. Let marinate for at least 20 minutes (or up to overnight).
- Roast Potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes until tender and caramelized.
- Grill Chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 5–7 minutes per side until fully cooked (internal temperature 165°F). Remove from heat and let rest for 5 minutes before slicing.
- Make Dressing: While chicken rests, whisk together Greek yogurt (or tahini), 2 tablespoons lemon juice, 1 tablespoon olive oil, and honey. Season with salt and pepper to taste.
- Assemble: Divide fresh greens among 4 bowls. Top evenly with roasted sweet potatoes, sliced grilled chicken, cherry tomatoes, avocado, and red onion.
- Serve: Drizzle the creamy dressing over the bowls immediately before serving.