This Chicken Sweet Potato Recipe is a flavor-packed bowl. Hearty rice, roasted sweet potatoes, tender chicken, crunchy almonds, crisp apples, and a balsamic dressing you will want on everything!
Author’s Notes
Sweetgreen Cravings, Solved!
Chicken Sweet Potato Recipe AKA The Harvest Bowl!
I’m back with another Sweetgreen bowl, and I’m so excited about this one! It’s my third copycat bowl, and since you all loved the hot honey chicken and BBQ chicken versions, I have a feeling you’ll be just as excited about this one.
I can’t get over how good it is. The roasted sweet potatoes, chicken, wild rice, and balsamic dressing just work together in the best way. I’ve been meal prepping a big batch and then throwing these bowls together for quick lunches or dinners all week. Even my kids love them (as long as theirs come without kale, nuts, or cheese). Honestly, it feels like a win every time I make this chicken sweet potato recipe!
Chicken Sweet Potato Recipe Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Sweet potatoes & seasonings & olive oil | Cut into even slices so they roast evenly. Flip halfway through for extra crisp edges. |
| Wild rice mix | Use a boxed wild rice blend for flavor and convenience, or swap with quinoa, farro, or brown rice. |
| Chicken | Rotisserie chicken works great for a shortcut, or cook and chop fresh chicken if you prefer. |
| Kale & apples | Massage kale to soften and make it less bitter. Use crisp apples like Honeycrisp or Pink Lady for crunch. |
| Goat cheese & almonds & balsamic dressing | Swap goat cheese with feta if preferred. Toast almonds lightly for extra flavor, and shake the dressing well so it blends together fully. |
Storage
Meal Prep This Chicken Sweet Potato Recipe
- Sweet potatoes, rice & chicken: Store in airtight containers in the fridge for 3–4 days. Reheat rice until very hot, then stir in chicken to warm it through.
- Kale & apples: Store separately. Add apples just before serving to keep crisp.
- Goat cheese & almonds: Refrigerate cheese, keep almonds at room temp. Add both before serving.
- Dressing: Refrigerate in a jar up to 1 week. Shake before using.
More Sweet Potato Recipes To Love:
Chicken Sweet Potato Recipe
Equipment
- Rimmed sheet pan
Ingredients
- 2 pounds (3 large) sweet potatoes peel & cut into thin half-moon slices (1/4th inch thick) (6 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper
- 1 (6-ounce) box Long Grain and Wild Rice Mix
- 3 cups cooked chicken chopped, see note 1
- 2 large Honeycrisp apples diced
- 4 cups finely chopped kale
- 2/3 cup goat cheese or use feta
- 2/3 cup dry roasted and lightly salted almonds coarsely chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1/4 cup olive oil
Instructions
- Cook rice and chicken: Prepare wild rice according to package directions. If cooking chicken, prepare that now.
- Roast sweet potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, chili powder, paprika, cumin, garlic powder, and about 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed sheet pan. Bake for 27–35 minutes, flipping every 10–15 minutes, until tender and lightly charred.
- Make dressing: In a wide-mouth jar, combine all dressing ingredients. Shake well to combine and emulsify. (If honey sticks to the bottom, whisk it in.) Taste and adjust seasoning; I typically add 1/4 tsp salt & 1/8 tsp pepper.
- Prep kale: Finely shred kale, then place in a colander. Rinse under cool water while scrunching/massaging for 1–2 minutes. Thoroughly dry in a salad spinner or with paper towels.
- Assemble bowls: Divide rice and chicken evenly among 4 bowls. Top with roasted sweet potatoes, kale, apples, goat cheese, and almonds. Drizzle dressing over each bowl and serve immediately. For meal prep, store components separately and assemble just before eating.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Sweet Potato Recipe Tips
- Cut apples last: Dice right before serving to keep them bright and crisp. If prepping ahead, see my post on keeping apples from browning.
- Double the dressing: It stores well and is great on salads or roasted veggies later in the week.
- Toast nuts: A quick toast in a skillet or oven brings out extra flavor and crunch.
- Keep the kale dry: If it’s damp, the bowl can turn watery. A salad spinner works best.
Quick Tip
Serve buffet-style: Put all ingredients out separately and let everyone build their own bowl.
Leftover Ideas
This chicken sweet potato recipe makes amazing leftovers! Keep everything stored separately, then mix and match for easy meals throughout the week.
Leftover rice, chicken, and sweet potatoes are delicious added into a wrap or pita for a quick handheld lunch. You can also toss the ingredients into a big salad or stir them into a simple soup base for a hearty next-day meal.
Variations
Dietary Swaps
For a vegetarian option, skip the chicken and add chickpeas or tofu for protein. To keep it dairy-free, skip the cheese or use your favorite plant-based substitute.
