Chicken and Sweet Potato Bowls for Two Recipe

These Chicken and Sweet Potato Bowls for Two are a wholesome, satisfying meal made with tender, seasoned chicken, roasted sweet potatoes, and your favorite toppings—all layered in one flavorful, nutrient-packed bowl. It’s the kind of easy, balanced dish I love to make for lunch or a cozy dinner when I’m cooking for just two.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and full of texture and flavor. The sweet potatoes roast up with crispy edges, the chicken stays juicy and flavorful, and I can mix and match toppings depending on what I have in my kitchen. Whether I’m trying to eat lighter or just want a fuss-free, feel-good meal, these bowls always hit the spot without sacrificing flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Sweet potatoes, peeled and cubed

• Olive oil

• Garlic powder

• Paprika

• Salt and black pepper

• Cooked quinoa, rice, or greens (for serving base)

• Optional toppings: avocado, feta, red onion, cherry tomatoes, Greek yogurt or dressing, chopped cilantro or parsley

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the sweet potato cubes with olive oil, salt, pepper, paprika, and garlic powder, then spread them on half the baking sheet.

3. I season the chicken with the same spices and place it on the other half of the baking sheet.

4. I roast everything for 25–30 minutes, flipping the sweet potatoes halfway through, until they’re tender and the chicken is cooked through.

5. I slice the chicken and build my bowls with a base of quinoa, rice, or greens, then top with roasted sweet potatoes, chicken, and any optional toppings I like.

6. I serve warm, with a drizzle of dressing or a squeeze of lemon for extra flavor.

Servings and timing

This recipe makes 2 hearty servings and takes about 35–40 minutes total, including prep and roasting time.

Variations

• I sometimes use roasted chickpeas or black beans for a vegetarian version.

• Swapping chicken for salmon or tofu changes the protein while keeping it balanced.

• I add chopped kale or spinach to the base for extra greens.

• A drizzle of tahini dressing, vinaigrette, or hot sauce gives it a nice finishing touch.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days. To reheat, I warm everything in the microwave or in a skillet until hot. I keep any greens or cold toppings separate until ready to serve to maintain freshness.

FAQs

Can I use pre-cooked chicken?

Yes, I reheat it gently and focus on roasting the sweet potatoes fresh for the best texture and flavor.

What’s the best way to keep sweet potatoes crispy?

I roast them in a single layer without overcrowding the pan and flip them halfway through baking.

Can I meal prep these bowls?

Definitely. I prep and portion the components in advance, then assemble the bowls when I’m ready to eat.

Are these bowls gluten-free?

Yes, as long as I use gluten-free grains or greens as the base, the entire dish is naturally gluten-free.

What sauce goes best with this?

I love a garlic yogurt sauce, lemon tahini drizzle, or simple balsamic vinaigrette. Even hummus works great as a topping.

Conclusion

Chicken and Sweet Potato Bowls for Two are a quick, healthy, and flavorful way to enjoy a balanced meal without spending hours in the kitchen. With roasted veggies, tender chicken, and endless topping options, this bowl is one of my favorite recipes to whip up when I want something that’s both simple and deeply satisfying.