Coconut Curry Chicken Sweet Potato Bowl has that warm, creamy curry sauce that makes a bowl dinner feel a little more comforting.
There’s some sweetness from the roasted sweet potatoes, plenty of savory curry flavor, and a fresh finish from lime and cilantro. It’s colorful without needing a long list of toppings, too.
With 40 grams of protein per serving, this is a High Protein dinner that can hold its own for lunch the next day.
The chicken and sweet potatoes make it filling, and fresh spinach goes right into the bowl without another cooking step.
You’ll need a baking sheet for roasting the sweet potatoes and a large skillet for the chicken and coconut curry sauce. They can cook at the same time, which keeps this 50-minute dinner moving along nicely.
The curry is flavorful rather than fiery. If you prefer more heat, it’s easy to add red pepper flakes or a little sriracha at the table.
Why You’ll Love This Coconut Curry Chicken Sweet Potato Bowl
40 Grams of Protein Per Serving
This bowl gives you a substantial High Protein dinner without needing an oversized portion. Chicken breast does most of the work here, with sweet potatoes and vegetables rounding out the meal.
Creamy Curry Without Heavy Cream
Light coconut milk gives the sauce that creamy coconut curry texture without making it overly rich. The lime juice at the end brightens everything up.
Sweet Potatoes Are a Good Match for Curry
Roasting brings out their natural sweetness and gives the edges some browning. That little bit of sweetness tastes especially good against the savory curry sauce.
Works Well for Meal Prep
You can portion the sweet potatoes and coconut curry chicken into containers for easy lunches. Keep the cilantro separate until serving if you want it to stay fresh.
Ingredient Substitutions
Chicken Thighs
Boneless skinless chicken thighs can replace the chicken breasts. They may need a little additional cooking time, so check that they reach an internal temperature of 165°F.
Full-Fat Coconut Milk
Full-fat coconut milk can replace light coconut milk for a richer, thicker curry sauce. Keep in mind that it will increase the fat and estimated WW Points.
Fresh Ginger
You can replace the ground ginger with freshly grated ginger. Use about 1 teaspoon fresh ginger for every ½ teaspoon ground ginger.
Baby Kale
Baby kale can replace the spinach. If using tougher kale, chop it finely and give it a little time to soften under the hot curry chicken.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Coconut Curry Chicken Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Coconut Curry Sauce:
- 1 teaspoon olive oil
- ½ cup yellow onion finely diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- 1 cup light coconut milk
- ½ cup reduced-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey
- 1 tablespoon lime juice
For Serving:
- 2 cups fresh baby spinach
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the sweet potatoes, 2 teaspoons olive oil, garlic powder, salt, and black pepper to a large mixing bowl. Toss to coat, then spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Add the chicken, curry powder, garlic powder, ginger, salt, and black pepper to a large bowl. Toss until the chicken is evenly coated.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Transfer the chicken to a plate.
- Reduce the heat to medium. Add 1 teaspoon olive oil, onion, and red bell pepper to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften.
- Add the garlic, curry powder, ginger, and turmeric. Cook for 30 seconds, stirring constantly.
- Stir in the coconut milk, chicken broth, soy sauce, and honey. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the chicken to the skillet and stir to coat it with the coconut curry sauce.
- Stir in the lime juice and remove the skillet from the heat.
- Divide the baby spinach and roasted sweet potatoes among 4 bowls. Add the coconut curry chicken and vegetables, then sprinkle with cilantro.
Notes
Tips and Tricks
Cut evenly – Keep the sweet potato cubes close to ½ inch so they finish roasting at about the same time. Watch the coconut sauce – Keep it at a gentle simmer rather than a hard boil. Coconut milk can separate when cooked too aggressively. Adjust the heat – Curry powder adds warmth but not necessarily much spice. Add crushed red pepper flakes or sriracha if you want more heat. Keep the lime until the end – Stirring it in after cooking keeps that fresh citrus flavor noticeable.Storing and Reheating
Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 4 days. Microwave – Reheat individual portions until the chicken and sauce are hot throughout. Add fresh cilantro after reheating. Stovetop – Reheat the chicken and sauce in a skillet over medium-low heat. Add a small splash of chicken broth if the sauce becomes too thick.Nutrition
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