Caribbean Chicken Sweet Potato Bowl has a little heat, a little sweetness, and plenty of fresh contrast.
The jerk-seasoned chicken is warm and spicy, then you hit a piece of pineapple or some cool lime yogurt sauce. It keeps the bowl interesting from start to finish without making dinner complicated.
This is also a High Protein dinner, with 53 grams of protein per serving. Roasted sweet potatoes and black beans make it hearty enough for a full meal, and the avocado adds a creamy bite that’s especially good against the jerk seasoning.
You’ll need a baking sheet for the sweet potatoes and a large skillet for the chicken. Both can cook at about the same time, which helps keep the 50-minute total time reasonable.
There’s plenty of room to adjust the heat, too. Use a milder jerk seasoning if you don’t want much spice, or leave the red pepper flakes to another meal entirely.
Why You’ll Love This Caribbean Chicken Sweet Potato Bowl
Sweet and Spicy in the Same Bowl
The jerk seasoning has plenty of warm spice, and the pineapple gives you little sweet bites in between. The lime yogurt sauce cools things down without covering up those flavors.
53 Grams of Protein
Each serving has about 53 grams of protein, making this a solid High Protein dinner. It’s hearty, filling, and doesn’t need an extra side dish to turn it into a meal.
Plenty of Texture
You have tender chicken, roasted sweet potatoes, creamy avocado, black beans, and crisp bell pepper. Nothing about this bowl feels one-note.
Easy to Adjust the Heat
Jerk seasoning can vary quite a bit by brand. Choose a mild blend for less heat, or use a hotter one when you want more spice.
Ingredient Substitutions
Chicken Thighs
Boneless skinless chicken thighs can replace the chicken breasts. They may need a little extra cooking time, so use the internal temperature rather than the clock to determine when they’re done.
Mango for Pineapple
Diced mango works well in place of pineapple. You’ll still have that sweet fruit contrast against the jerk seasoning.
Plain Greek Yogurt
Low-fat plain Greek yogurt can replace nonfat Greek yogurt without changing the sauce preparation.
Pinto Beans
Pinto beans can stand in for black beans. Drain and rinse them before adding them to the bowls.
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Caribbean Chicken Sweet Potato Bowl
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Equipment
Ingredients
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1½ teaspoon Jamaican jerk seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Bowls:
- 1 cup black beans drained and rinsed
- 1 cup pineapple chunks
- 1 medium red bell pepper diced
- ½ small red onion thinly sliced
- 1 medium avocado diced
- ¼ cup chopped fresh cilantro
For the Lime Yogurt Sauce:
- ½ cup plain nonfat Greek yogurt
- 2 tablespoon fresh lime juice
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 1 to 2 tablespoon water as needed
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl with 2 teaspoons olive oil, smoked paprika, cumin, and salt. Toss to coat, then spread them in a single layer on the prepared baking sheet.
- Roast the sweet potatoes for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Place the chicken in a large bowl with 1 tablespoon olive oil, jerk seasoning, garlic powder, allspice, cinnamon, salt, and black pepper. Toss until evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Add the Greek yogurt, lime juice, honey, garlic powder, and salt to a small bowl. Whisk until smooth, adding water 1 tablespoon at a time until the sauce is thin enough to drizzle.
- Divide the roasted sweet potatoes among 4 bowls. Top with the chicken, black beans, pineapple, red bell pepper, red onion, and avocado.
- Drizzle each bowl with the lime yogurt sauce, sprinkle with cilantro, and serve.
Notes
Tips and Tricks
Check your jerk seasoning – Some blends are much hotter and saltier than others. Check the label before adding extra seasoning. Cut evenly – Keep the sweet potato cubes close to the same size so they finish roasting at about the same time. Drain the pineapple – If using canned pineapple, drain it well so extra juice doesn’t collect at the bottom of the bowl. Keep meal prep toppings separate – Store the avocado and yogurt sauce separately from the warm ingredients for better texture.Storing and Reheating
Refrigerator – Store the chicken, sweet potatoes, beans, pineapple, pepper, and onion in an airtight container for up to 3 to 4 days. Keep the yogurt sauce and avocado separate. Microwave – Reheat the chicken, sweet potatoes, and beans until hot, then add the cold toppings and yogurt sauce. Skillet – Reheat the chicken and sweet potatoes in a skillet over medium heat until warmed through. Assemble the remaining ingredients after reheating.Nutrition
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