This Sweet Potato Peanut Bowl with Chicken is the kind of meal that feels both comforting and energizing. It’s a colorful, wholesome dish loaded with roasted sweet potatoes, juicy chicken, and a creamy peanut sauce that ties everything together. The mix of savory, nutty, and slightly sweet flavors makes every bite satisfying. It’s perfect for meal prep, quick dinners, or a nourishing lunch that doesn’t skimp on taste.
2. Ingredients
For the bowl:
-
2 medium sweet potatoes, peeled and diced into 1-inch cubes
-
2 tablespoons olive oil
-
1 teaspoon paprika
-
½ teaspoon cumin
-
Salt and black pepper to taste
-
1 pound (450 g) boneless, skinless chicken breasts or thighs
-
1 tablespoon soy sauce
-
1 tablespoon olive oil
-
1 teaspoon garlic powder
-
2 cups cooked brown rice or quinoa
-
1 cup shredded red cabbage
-
1 cup sliced cucumber or bell pepper
-
¼ cup chopped roasted peanuts
-
Fresh cilantro or green onions for garnish
-
Lime wedges for serving
For the peanut sauce:
-
¼ cup creamy peanut butter
-
2 tablespoons soy sauce
-
1 tablespoon honey or maple syrup
-
1 tablespoon rice vinegar or lime juice
-
1–2 tablespoons warm water (to thin the sauce)
-
½ teaspoon grated fresh ginger (optional)
-
½ teaspoon garlic, minced
3. Instructions
-
Preheat the oven:
Set the oven to 400°F (200°C) and line a baking sheet with parchment paper. -
Roast the sweet potatoes:
In a bowl, toss the sweet potato cubes with olive oil, paprika, cumin, salt, and black pepper. Spread them out in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender. -
Cook the chicken:
While the sweet potatoes roast, season the chicken with soy sauce, olive oil, garlic powder, and a pinch of salt. Heat a skillet over medium heat and cook the chicken for 5–6 minutes per side, until golden brown and cooked through. Let it rest for a few minutes, then slice into strips. -
Prepare the peanut sauce:
In a small bowl, whisk together peanut butter, soy sauce, honey, vinegar (or lime juice), ginger, and garlic. Gradually add warm water until you reach a smooth, pourable consistency. Taste and adjust—add more honey for sweetness or more lime juice for tang. -
Assemble the bowls:
Start with a base of rice or quinoa in each bowl. Top with roasted sweet potatoes, sliced chicken, shredded cabbage, and cucumber or bell pepper. Drizzle the peanut sauce generously over everything. -
Finish and serve:
Sprinkle with chopped peanuts and fresh cilantro or green onions. Add lime wedges on the side for an extra squeeze of brightness before eating.
4. Cooking Time
Total: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
5. Serving
Serves 4 bowls
6. Nutrition (per serving)
Calories: 480 kcal
Protein: 32 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 6 g
Sugar: 10 g
7. Tips
-
Make it spicy: Add a bit of chili paste or sriracha to the peanut sauce for a kick.
-
Go vegetarian: Skip the chicken and use tofu or chickpeas instead.
-
Add crunch: Top with roasted peanuts, cashews, or sesame seeds for extra texture.
-
Make ahead: Store components separately in airtight containers for up to 4 days. Assemble before serving for fresh flavor.
-
Change the base: Use jasmine rice, quinoa, or even cauliflower rice for a lighter version.
-
Balance the flavors: The peanut sauce should have a balance of salty, sweet, and tangy—taste before serving and adjust with soy sauce, lime juice, or honey as needed.
8. Final Thought
This Sweet Potato Peanut Bowl with Chicken brings together the best of comfort food and balanced eating. The roasted sweet potatoes add natural sweetness, the chicken gives a hearty bite, and the creamy peanut sauce ties every element together. It’s colorful, satisfying, and easy to customize—an ideal dish for anyone who loves meals that are both healthy and full of flavor.
