These Pulled Chicken Sweet Potato Bowls are a tasty mix of tender chicken and sweet potatoes, perfect for a cozy meal. Add your favorite veggies and a drizzle of sauce to make it yours!
I love how filling and colorful these bowls are. Plus, they’re super easy to put together—just roast, shred, and mix. And who doesn’t love a meal that looks this good? 😋
Key Ingredients & Substitutions
Sweet Potatoes: These add a nice sweetness and are packed with nutrients. If you’re short on sweet potatoes, you can use regular potatoes or even butternut squash for a different flavor!
Chicken: I recommend using boneless, skinless chicken breasts for tenderness. Thighs work too; they stay juicy! If you’re looking for a vegetarian option, try swapping in chickpeas or lentils.
Spices: Smoked paprika and chili powder give great flavor. Don’t have them? Regular paprika and a dash of cayenne better suit your spice preference. Experiment and find what you like best!
Cilantro: This adds a fresh taste. If you’re not a fan of cilantro, parsley is a great alternative, or just leave it out!
Sour Cream/Greek Yogurt: Both add creaminess. You can use a dairy-free yogurt if you want to keep it vegan!
How Do You Achieve Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes to perfection is key for this bowl! Here’s how to get them just right:
- Cut the sweet potatoes into even cubes for uniform cooking.
- Spread them out in a single layer on your baking sheet; overcrowding will steam them, making them less crispy.
- Don’t skip the turning! Flip them halfway through to get that lovely caramelization on all sides.
Trust me, those crispy edges are worth it! Enjoy every bite of your warm, tasty bowl. 🌟
How to Make Pulled Chicken Sweet Potato Bowls
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For Topping:
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup sour cream or Greek yogurt (for drizzle)
- Optional: hot sauce or additional herbs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 30-35 minutes to cook, giving you a total of around 45-45 minutes. Cooking the sweet potatoes and chicken at the same time helps speed things along!
Step-by-Step Instructions:
1. Preheat and Roast the Sweet Potatoes:
Begin by preheating your oven to 425°F (220°C). In a large bowl, toss your diced sweet potatoes with half of the olive oil, salt, pepper, and a pinch of smoked paprika until they’re well coated. Spread the sweet potatoes out on a baking sheet in a single layer. Roast them in the oven for about 25-30 minutes, turning halfway through, until they’re tender and starting to caramelize. You want those delicious, crispy edges!
2. Season and Cook the Chicken:
While the sweet potatoes are roasting, season the chicken breasts. In a small bowl, mix the remaining olive oil, smoked paprika, chili powder, ground cumin, garlic powder, salt, and pepper. Rub this mixture over both sides of the chicken breasts. You can then cook them in a skillet over medium heat for about 5-7 minutes on each side until they’re fully cooked through (the internal temperature should reach 165°F/74°C). If you prefer, you can also bake the chicken in the oven at the same time as the sweet potatoes for about 20-25 minutes.
3. Shred the Chicken:
Once the chicken is cooked, remove it from heat. Let it cool for a minute, then use two forks to shred it into bite-sized pieces. It should be super tender and easy to pull apart.
4. Assemble Your Bowls:
Now comes the fun part! Grab your serving bowls and start by evenly distributing the roasted sweet potatoes and shredded chicken. Top each bowl with diced red onion, chopped cilantro, and slices of fresh avocado. Squeeze some lime juice over the top for a bright flavor boost!
5. Drizzle and Serve:
Finally, add a lovely drizzle of sour cream or Greek yogurt on top. If you like it spicy, feel free to add some hot sauce or sprinkle on any additional herbs you enjoy. Serve it all immediately and enjoy every delicious bite!
Can I Use Sweet Potato Mash Instead?
Absolutely! If you’re looking to save time, using sweet potato mash is a great shortcut. Just be sure to adjust the seasonings to your taste, and heat it up before adding it to the bowls for a cozy, comforting touch!
What Can I Substitute for Chicken?
If you’d prefer a vegetarian option, you can replace the chicken with cooked chickpeas, shredded jackfruit, or even grilled tofu. These options will still provide great texture and flavor!
How Do I Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. When ready to eat, just reheat in the microwave or on the stovetop until heated through. If the sweet potatoes seem a bit dry, add a splash of broth or water while reheating!
Can I Make This Recipe in Advance?
Yes! You can prepare the sweet potatoes and cook the chicken a day in advance. Just store them separately in the fridge and assemble the bowls right before serving to keep everything fresh!
