What the heck is this?
It’s your favorite meal prep bowl… only way hotter (literally and figuratively). Spicy Chicken Sweet Potato Bowls are that perfect mix of hearty and healthy: roasted spiced sweet potatoes, juicy chili-rubbed chicken, a scoop of fluffy rice or quinoa, crunchy slaw or greens, and a drizzle of creamy chipotle sauce to cool things down (or turn the heat up). It’s got all the textures—crispy, creamy, chewy, tender—and the kind of flavor combo that keeps your fork coming back before you even realize it.
Why You’ll Love This Recipe
- Balanced, bold, and super customizable
- Meal prep gold: holds up great in the fridge
- Naturally gluten-free, with easy dairy-free swaps
- Sweet + spicy = flavor perfection
- Feels like takeout, tastes like you’re winning at adulting
The Good Stuff You’ll Need
- 2 medium sweet potatoes, peeled and cubed
- 1 lb boneless skinless chicken thighs or breasts, cut into strips
- 2 tbsp olive oil (divided)
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne (adjust to your heat tolerance)
- Salt and pepper to taste
- 2 cups cooked rice or quinoa (for serving)
- 1½ cups shredded cabbage or slaw mix
- 1 avocado, sliced (optional but dreamy)
- Fresh cilantro and lime wedges for garnish
For the creamy chipotle sauce:
- ½ cup plain Greek yogurt or mayo
- 1–2 chipotle peppers in adobo (plus a spoonful of adobo sauce)
- 1 tbsp lime juice
- Pinch of salt
- Splash of water to thin, if needed
Let’s Do This
Step 1: Roast the sweet potatoes
Preheat your oven to 425°F. Toss the sweet potato cubes with 1 tablespoon olive oil, a big pinch of salt, and a little pepper. Spread them on a baking sheet and roast for about 25 minutes, flipping halfway through, until golden and tender.
Step 2: Cook the chicken
While the sweet potatoes roast, season the chicken with paprika, chili powder, cumin, garlic powder, cayenne, salt, and pepper. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear until browned and cooked through—about 6–8 minutes depending on thickness. Remove from heat and rest for a few minutes before slicing or chopping.
Step 3: Make the chipotle sauce
Blend all sauce ingredients in a food processor or blender until smooth. Taste and adjust lime or salt as needed. Want it thinner? Add a splash of water. Want it spicier? Another pepper, my friend.
Step 4: Assemble the bowls
Start with a scoop of rice or quinoa. Top with sweet potatoes, spicy chicken, slaw mix, and avocado slices. Drizzle generously with chipotle sauce and sprinkle with chopped cilantro. Add a lime wedge if you’re feeling zesty.
Serving Suggestions
Great warm or room temp. Serve with tortilla chips on the side or stuff everything into a burrito wrap. Want a crunchy element? Toasted pepitas or crushed tortilla strips bring it.
Switch It Up
- Use ground chicken or turkey for a quicker protein option
- Go veg: Swap chicken for crispy tofu or chickpeas tossed in the same spice blend
- Try cauliflower rice for a lower-carb version
- Add black beans or corn for a Southwest vibe
- Make it Mediterranean: Use lemon tahini instead of chipotle sauce, add feta and cucumbers
Make-Ahead Tips
These bowls are perfect for prepping in advance. Store components separately or assemble into containers for grab-and-go lunches. Keep the sauce on the side to avoid soggy vibes. Lasts 3–4 days in the fridge.
Questions People Actually Ask
Q: Can I make this dairy-free?
A: Totally. Use a dairy-free yogurt or mayo in the sauce—or switch to an avocado-lime dressing instead.
Q: Can I roast the chicken instead?
A: Yes! Just toss it with the spices and bake on a sheet pan at 425°F for about 20–25 minutes.
Q: What if I don’t like spicy food?
A: Skip the cayenne and go light on chipotle. Or swap the sauce for something mellow like a lemon herb yogurt sauce.
Q: Can I freeze it?
A: The chicken and rice freeze well. Sweet potatoes do okay. Just avoid freezing the slaw or sauce—those are best fresh.
Spicy Chicken Sweet Potato Bowls: Cozy, Clean, and Kinda Addictive
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
It’s your favorite meal prep bowl… only way hotter (literally and figuratively). Spicy Chicken Sweet Potato Bowls are that perfect mix of hearty and healthy: roasted spiced sweet potatoes, juicy chili-rubbed chicken, a scoop of fluffy rice or quinoa, crunchy slaw or greens, and a drizzle of creamy chipotle sauce to cool things down (or turn the heat up). It’s got all the textures—crispy, creamy, chewy, tender—and the kind of flavor combo that keeps your fork coming back before you even realize it.
Ingredients
2 medium sweet potatoes, peeled and cubed
1 lb boneless skinless chicken thighs or breasts, cut into strips
2 tbsp olive oil (divided)
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne (adjust to your heat tolerance)
Salt and pepper to taste
2 cups cooked rice or quinoa (for serving)
1½ cups shredded cabbage or slaw mix
1 avocado, sliced (optional but dreamy)
Fresh cilantro and lime wedges for garnish
For the creamy chipotle sauce:
½ cup plain Greek yogurt or mayo
1–2 chipotle peppers in adobo (plus a spoonful of adobo sauce)
1 tbsp lime juice
Pinch of salt
Splash of water to thin, if needed
Instructions
Step 1: Roast the sweet potatoes
Preheat your oven to 425°F. Toss the sweet potato cubes with 1 tablespoon olive oil, a big pinch of salt, and a little pepper. Spread them on a baking sheet and roast for about 25 minutes, flipping halfway through, until golden and tender.
Step 2: Cook the chicken
While the sweet potatoes roast, season the chicken with paprika, chili powder, cumin, garlic powder, cayenne, salt, and pepper. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and sear until browned and cooked through—about 6–8 minutes depending on thickness. Remove from heat and rest for a few minutes before slicing or chopping.
Step 3: Make the chipotle sauce
Blend all sauce ingredients in a food processor or blender until smooth. Taste and adjust lime or salt as needed. Want it thinner? Add a splash of water. Want it spicier? Another pepper, my friend.
Step 4: Assemble the bowls
Start with a scoop of rice or quinoa. Top with sweet potatoes, spicy chicken, slaw mix, and avocado slices. Drizzle generously with chipotle sauce and sprinkle with chopped cilantro. Add a lime wedge if you’re feeling zesty.
Notes
Use ground chicken or turkey for a quicker protein option
Go veg: Swap chicken for crispy tofu or chickpeas tossed in the same spice blend
Try cauliflower rice for a lower-carb version
Add black beans or corn for a Southwest vibe
Make it Mediterranean: Use lemon tahini instead of chipotle sauce, add feta and cucumbers
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~510 kcal
- Fat: ~18g
- Carbohydrates: ~42g
- Protein: ~38g