These Pulled Chicken Sweet Potato Bowls are warm and hearty! Featuring tender pulled chicken over creamy sweet potatoes, it’s a treat for your taste buds.
It’s the perfect comfort food for busy days! I love adding some fresh veggies on top for a pop of color and crunch. You can make it ahead, too—win-win!
Key Ingredients & Substitutions
Sweet Potatoes: These are packed with nutrients and add a natural sweetness to the dish. You can also use butternut squash or carrots if sweet potatoes aren’t available. Both will give a similar flavor essence!
Pulled Chicken: Using rotisserie chicken saves time, but you can also use shredded turkey or tofu for a vegetarian option. Season it to your taste! For a different kick, try using a spicy BBQ sauce instead.
Spinach: Fresh spinach is great for added nutrients, but you can substitute with kale or arugula. If using kale, be sure to massage it a bit to soften the leaves before adding!
Picked Red Onions: These add a nice tang. If you don’t have them, try fresh red onion slices or even finely chopped scallions for a milder flavor.
Pomegranate Seeds: These offer a burst of sweetness and crunch. If you can’t find them, diced apples or cranberries can work well too, especially in the fall!
How Do I Get Perfectly Roasted Sweet Potatoes?
Getting beautifully roasted sweet potatoes is key for texture and flavor! Here’s how to ensure they turn out perfectly:
- Preheat to the right temperature. Aim for 425°F (220°C) for caramelization.
- Cut the sweet potatoes into even-sized cubes. This helps them roast evenly.
- Don’t overcrowd the baking sheet. Leave some space between the cubes so they can get crispy.
- Turn them halfway through roasting. This gives them that nice golden-brown color all around.
If you prefer a little extra caramelization, feel free to roast them for an additional 5-10 minutes!
How to Make Pulled Chicken Sweet Potato Bowls
Ingredients You’ll Need:
For the Bowls:
- 2 large sweet potatoes, peeled and cubed
- 2 cups cooked pulled chicken (preferably with some smoky seasoning or barbecue sauce)
- 1 cup fresh spinach, chopped
- 1/2 cup pickled red onions
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pomegranate seeds
- 1 lime, cut into wedges
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 30 minutes of cooking time. Overall, you’ll have it ready in about 45 minutes, perfect for a satisfying meal during the week!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, ground cumin, smoked paprika, salt, and pepper. Make sure they are evenly coated.
Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes, turning them halfway through, until they are tender and slightly caramelized.
2. Make the Yogurt Sauce:
While the sweet potatoes are roasting, it’s time to whip up that creamy yogurt sauce! In a small bowl, mix together the plain Greek yogurt, lime juice, ground cumin, minced garlic, and a pinch of salt and pepper. Adjust the seasoning to your liking. Set the sauce aside until you’re ready to assemble your bowls!
3. Heat the Pulled Chicken:
If your pulled chicken is cold, warm it gently in a pan over medium heat with a splash of olive oil, or just pop it in the microwave until heated through. If you’d like, you can give it a little char in the pan for extra flavor!
4. Assemble the Bowls:
Now comes the fun part—assembling your delicious bowls! On one side of a serving bowl, place a generous serving of the roasted sweet potatoes, and next to it, add a generous portion of the pulled chicken.
Then, add the chopped fresh spinach and pickled red onions. Next, sprinkle fresh cilantro and pomegranate seeds over the top for a burst of flavor.
5. Add the Finishing Touches:
Drizzle the yogurt sauce over everything, making it look extra scrumptious. Serve with a wedge of lime on the side, perfect for squeezing over the bowl right before digging in!
Enjoy every vibrant bite of your Pulled Chicken Sweet Potato Bowls—healthy, delicious, and so easy to make!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes are recommended for their sweetness and creaminess, you can use regular potatoes, butternut squash, or even carrots as a substitute. Adjust the cooking time accordingly, as they may require different roasting times.
Can I Make This Recipe Vegetarian?
Yes, you can easily make this dish vegetarian by replacing the pulled chicken with shredded jackfruit or seasoned tofu for a protein boost. You can also load up on more veggies for extra texture and flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, warm everything in the microwave or on the stovetop until heated through. The yogurt sauce can be added fresh when serving!
How Can I Customize the Yogurt Sauce?
You can customize the yogurt sauce by adding herbs like dill or mint for extra freshness, or incorporating spices like cayenne for a spicy kick. Feel free to experiment to match your taste preferences!
