Caribbean Chicken Sweet Potato Bowl
Caribbean Chicken Sweet Potato Bowl is a High Protein healthy dinner with bold jerk-inspired flavor and 53 grams of protein per serving.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
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
Calories: 664kcalCarbohydrates: 74gProtein: 53gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 110mgSodium: 654mgPotassium: 2214mgFiber: 17gSugar: 19gVitamin A: 17547IUVitamin C: 57mgCalcium: 162mgIron: 5mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane