Sesame Chicken Sweet Potato Bowl has a nice sweet and savory balance without being overly heavy.
The chicken is coated in a honey sesame sauce with garlic and ginger, and the sauce thickens just enough to cling to every piece.
The roasted sweet potatoes add a little sweetness of their own, with soft centers and lightly browned edges. Broccoli keeps the bowl fresh, and the brown rice makes it filling enough for dinner.
With 44 grams of protein per serving, this is a High Protein meal that also works well for meal prep. It takes about 50 minutes from start to finish, but much of that time is hands-off while the sweet potatoes roast.
There’s a good mix of textures too, from the tender chicken and sweet potatoes to the broccoli and sesame seeds. It’s hearty, colorful, and easy to portion out for lunch or dinner.
There are plenty of other sweet potato bowl recipes to try when you want a filling meal with plenty of variety.
Why You’ll Love This Sesame Chicken Sweet Potato Bowl
Sweet and Savory Sesame Sauce
Honey gives the sauce a mild sweetness, but the soy sauce, rice vinegar, garlic, ginger, and sesame oil keep it balanced. It coats the chicken instead of pooling at the bottom of the bowl.
44 Grams of Protein Per Serving
Each bowl has about 44 grams of protein, making this a satisfying High Protein lunch or dinner.
Plenty of Texture
The sweet potatoes roast until tender with lightly browned edges, the broccoli stays crisp-tender, and the sesame seeds add a small bit of crunch.
Works Well for Meal Prep
The chicken, rice, broccoli, and sweet potatoes all hold up well in the refrigerator. Keep the green onions and sesame seeds separate if preferred, then add them after reheating.
Ingredient Substitutions
White Rice for Brown Rice
Cooked white rice can be used instead of brown rice. Jasmine rice would also work well with the sesame sauce.
Chicken Thighs for Chicken Breasts
Boneless skinless chicken thighs can replace the chicken breasts. They may need a little extra cooking time depending on the size of the pieces.
Maple Syrup for Honey
Pure maple syrup can replace the honey. The flavor will be slightly different, but it still gives the sauce enough sweetness to balance the soy sauce and vinegar.
Cauliflower for Broccoli
Steamed cauliflower can replace the broccoli if that’s what is available.
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Sesame 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
For the Sesame Sauce:
- ¼ cup reduced-sodium soy sauce
- 3 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoon toasted sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoon water
For The Bowls:
- 2 cups cooked brown rice
- 2 cups broccoli florets steamed
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 425 degrees 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. Toss until 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.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.
- Add the chicken, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until browned and the chicken reaches an internal temperature of 165°F.
- Add the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to a small bowl. Whisk until combined.
- Stir the cornstarch and water together in a separate small bowl until smooth.
- Pour the sesame sauce into the skillet with the chicken. Add the cornstarch mixture.
- Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and coats the chicken.
- Divide the brown rice among 4 bowls. Top each bowl with roasted sweet potatoes, broccoli, and sesame chicken.
- Sprinkle with green onions and sesame seeds.
Notes
Tips and Tricks
Give the sweet potatoes some room – Spread them into a single layer so the edges can brown properly. Keep an eye on the sauce – Once the cornstarch mixture goes into the skillet, the sauce thickens quickly. Cut the chicken evenly – Similar-sized pieces cook at about the same rate and are less likely to dry out. Use freshly grated ginger when possible – It gives the sesame sauce a brighter flavor than ground ginger.Storing and Reheating
Refrigerator – Store leftovers in an airtight container for up to 4 days. Microwave – Reheat one serving until hot, stirring or rearranging the ingredients halfway through. Skillet – Reheat the chicken, rice, sweet potatoes, and broccoli over medium-low heat with a small splash of water to keep the sauce from becoming too thick.Nutrition
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