Teriyaki Chicken Sweet Potato Bowl has that sweet and savory teriyaki flavor that makes a bowl dinner hard to resist.
The chicken gets coated in a thick homemade sauce with honey, soy sauce, fresh ginger, garlic, and a little sesame oil. There’s plenty of sauce, too, so the bowl doesn’t end up dry.
Roasted sweet potatoes are a nice change from the usual rice, especially with the broccoli, edamame, and carrots piled in. There’s a good mix of colors and plenty to dig into.
With 46 grams of protein and 8 grams of fiber per serving, this is a hearty high protein dinner that can also be packed for lunch or meal prep. It takes about 50 minutes from start to finish, with much of the cooking happening at the same time.
Why You’ll Love This Teriyaki Chicken Sweet Potato Bowl
46 Grams of Protein Per Serving
Chicken and edamame make this a substantial dinner, with 46 grams of protein in each bowl.
Plenty of Teriyaki Sauce
The homemade sauce thickens right around the chicken, so there’s a generous coating rather than just a light drizzle.
Sweet Potatoes Instead of Rice
Roasted sweet potatoes pair nicely with teriyaki and make this bowl a little different from the usual chicken and rice version.
Lots of Vegetables
Broccoli, carrots, edamame, and sweet potatoes make up a good portion of the bowl. No tiny scattering of vegetables here.
Ingredient Substitutions
Chicken Breasts
Boneless skinless chicken thighs can replace the chicken breasts. They may need a little extra cooking time, so check for an internal temperature of 165°F.
Honey
Maple syrup can replace the honey. The teriyaki sauce will have a slightly different sweetness, but it still pairs well with the other sauce ingredients.
Rice Vinegar
Apple cider vinegar can be used if rice vinegar isn’t available. It has a stronger flavor, so expect the sauce to taste a little more tangy.
Edamame
Green peas are an easy substitute for edamame, although the bowl will contain less protein.
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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.
Teriyaki 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 ground black pepper
For the Teriyaki Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoon honey
- 2 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoon cold water
For the Bowls:
- 3 cups broccoli florets
- 1 cup frozen shelled edamame thawed
- 1 cup shredded carrots
- 2 medium sliced green onions
- 1 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, salt, and black pepper to a large mixing bowl and toss to coat.
- Spread the sweet potatoes over one side of the prepared baking sheet. Bake the sweet potatoes for 10 minutes.
- Turn the sweet potatoes and add the broccoli to the empty side of the baking sheet. Bake for 15 to 20 minutes, or until the sweet potatoes are tender and the broccoli is lightly browned.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and black pepper and cook for 6 to 8 minutes, or until the chicken reaches an internal temperature of 165°F.
- Whisk the soy sauce, ¼ cup water, honey, rice vinegar, garlic, ginger, and sesame oil in a small bowl.
- Add the teriyaki sauce mixture to the skillet and bring to a gentle simmer.
- Whisk the cornstarch and 2 tablespoons cold water in a small bowl until smooth.
- Stir the cornstarch mixture into the skillet and cook for 1 to 2 minutes, or until the sauce thickens.
- Divide the sweet potatoes, teriyaki chicken, broccoli, edamame, and carrots evenly among 4 bowls.
- Top each bowl with green onions and sesame seeds.
Notes
Tips and Tricks
Cut evenly – Keep the sweet potato cubes close to ½ inch so they finish roasting at about the same time. Give the vegetables room – Spread the sweet potatoes and broccoli out instead of crowding them. This helps them brown rather than steam. Watch the sauce – Once the cornstarch mixture goes into the skillet, the teriyaki sauce thickens quickly.Storing and Reheating
Refrigerator – Store the bowls in airtight containers in the refrigerator for up to 4 days. Microwave – Reheat individual portions until the chicken and vegetables are hot throughout. Skillet – Reheat the chicken and vegetables over medium-low heat. Add a small splash of water if the teriyaki sauce has become too thick.Nutrition
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