Korean Chicken Sweet Potato Bowl has a lot going on in one bowl, and that contrast is exactly what makes it so satisfying.
The warm roasted sweet potatoes are soft in the center with lightly browned edges, while the cabbage, carrots, and cucumber stay cool and crisp. Edamame adds another hearty element without making the bowl feel heavy.
The chicken gets coated in a glossy gochujang sauce with honey, soy sauce, rice vinegar, ginger, and sesame oil. It has a good balance of sweet, savory, tangy, and spicy flavors rather than relying on heat alone.
That richer sauce pairs especially well with the naturally sweet potatoes.
With 44 grams of protein per serving, this Korean-inspired chicken bowl makes a substantial high-protein dinner. It also works well when different textures matter.
There’s tender chicken, soft roasted sweet potato, crunchy vegetables, and a little nuttiness from the sesame seeds.
Why You’ll Love This Korean Chicken Sweet Potato Bowl
Sweet, Savory, and Spicy
Gochujang, honey, soy sauce, and rice vinegar give the chicken a balanced sauce with sweetness, saltiness, gentle tang, and some heat.
Plenty of Texture
Soft roasted sweet potatoes contrast nicely with crisp cabbage, carrots, and cucumber. Edamame and sesame seeds add even more texture to each bowl.
High in Protein
Each serving has about 44 grams of protein from the chicken and edamame, making this a filling main-course bowl.
Colorful and Satisfying
Red cabbage, carrots, cucumber, sweet potatoes, and green onions give the bowls plenty of color without needing extra garnishes or complicated toppings.
Good for Meal Prep
The cooked chicken and sweet potatoes can be prepared ahead, while the fresh vegetables can be stored separately so they stay crisp.
Ingredient Substitutions
Chicken Breasts
Boneless skinless chicken thighs can replace the chicken breasts. They tend to stay especially tender, although they may need a little additional cooking time.
Red Cabbage
Green cabbage works well if red cabbage isn’t available. A packaged cabbage slaw mix can also save some preparation time.
Edamame
Cooked green peas can be used when edamame isn’t available. The flavor and protein content will be different, but they still add color and texture.
Honey
Maple syrup can replace the honey in the sauce. It will give the sauce a slightly different sweetness but works well with gochujang and soy sauce.
Reduced-Sodium Soy Sauce
Tamari can be substituted for the soy sauce when needed. Choose a reduced-sodium version if available to keep the salt level closer to the original recipe.
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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.
Korean 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
- ¼ teaspoon ground black pepper
For the Korean Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
For The Sauce:
- 3 tablespoon Gochujang hot pepper paste
- 2 tablespoon reduced-sodium soy sauce
- 1½ tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoon water
For the Bowls:
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup cooked shelled edamame
- ½ cup cucumbers thinly sliced
- 2 green onions thinly sliced
- 2 teaspoon sesame seeds
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Add the sweet potatoes, 2 teaspoons olive oil, garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper to a large mixing bowl.
- Toss until the sweet potatoes are evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Add the gochujang, soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water to a small bowl. Whisk the sauce until smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken to the skillet.
- Season the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Add the garlic and ginger. Cook for 30 seconds.
- Pour the prepared sauce into the skillet.Stir until the chicken is evenly coated. Cook for 1 to 2 minutes, until the sauce thickens and becomes glossy.
- Divide the roasted sweet potatoes among 4 bowls. Add the chicken, red cabbage, carrots, edamame, and cucumber to each bowl. Top with the green onions and sesame seeds.
Notes
Nutrition
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