High Protein
Cashew Chicken Sweet Potato Bowl has plenty going on in every bite, and that’s exactly what makes it so good.
The sweet potatoes roast until tender with lightly browned edges, then the warm cashew chicken goes right over the top with zucchini, red bell pepper, and green onions.
The sauce is sweet, savory, and just sticky enough to cling to the chicken and vegetables. The cashews go in at the end, so they keep their crunch and give the bowl a nice contrast in texture.
These sweet potato bowls have 43 grams of protein per serving, this works especially well as a high protein dinner or meal prep lunch. It’s colorful, filling, and a little different from the usual chicken and rice situation.
The roasted sweet potatoes also bring enough sweetness to balance the savory sauce.
Why You’ll Love This Cashew Chicken Sweet Potato Bowl
Plenty of Texture
Soft roasted sweet potatoes, tender chicken, crisp vegetables, and crunchy cashews keep this bowl interesting from the first bite to the last.
43 Grams of Protein
Each serving has 43 grams of protein, so this makes a substantial high protein lunch or dinner without needing extra sides.
That Cashew Chicken Sauce
The sauce is glossy, savory, slightly sweet, and full of ginger and garlic. It coats the chicken nicely and works just as well with the roasted sweet potatoes underneath.
Great for Meal Prep
The components hold up well in the refrigerator, so four lunches can be ready without much extra effort.
Ingredient Substitutions
Chicken Thighs
Boneless skinless chicken thighs can replace the chicken breasts. They may need a little extra cooking time depending on the size of the pieces.
Tamari
Use low-sodium tamari in place of soy sauce if that works better for your needs.
Broccoli
Broccoli florets can replace the zucchini. Keep the pieces fairly small so they cook quickly in the skillet.
Peanuts
Roasted unsalted peanuts can replace the cashews if needed. The flavor changes a bit, but the crunch still works well here.
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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.
Cashew Chicken Sweet Potato Bowl
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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
- ¼ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small zucchini cut into bite-sized pieces
- 1 red bell pepper cut into bite-sized pieces
- 3 sliced green onions
- ½ cup unsalted roasted cashews
For the Sauce:
- ¼ cup low-sodium soy sauce
- 3 tablespoon water
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, garlic powder, salt, and black pepper, then toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Bake for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Add the soy sauce, water, honey, rice vinegar, sesame oil, garlic, ginger, and cornstarch to a small bowl. Whisk until smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and season with salt and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Add the zucchini and red bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until crisp-tender.
- Reduce the heat to medium.
- Whisk the sauce again, then pour it into the skillet. Cook for 2 to 3 minutes, stirring frequently, until thickened.
- Add the cashews and green onions. Stir until heated through.
- Divide the roasted sweet potatoes among 4 bowls. Spoon the cashew chicken mixture over the top.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keeping the cubes close to the same size helps them finish roasting at the same time. Give the chicken some room – An overcrowded skillet can cause the chicken to steam instead of brown. Whisk the sauce before adding it – Cornstarch settles quickly, so give the sauce another quick whisk right before it goes into the skillet. Keep the vegetables crisp – Stop cooking once the zucchini and bell pepper are tender but still have a little bite.Storing and Reheating
Refrigerator – Store leftovers in an airtight container for up to 4 days. Meal prep – Divide the sweet potatoes and cashew chicken among individual containers for ready-to-reheat lunches. Microwave – Reheat individual servings until hot, stirring once if needed. Skillet – Warm over medium-low heat with a small splash of water to loosen the sauce.Nutrition
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