Korean Chicken Sweet Potato Bowl
Korean Chicken Sweet Potato Bowl is a high-protein dinner with sweet, spicy, savory flavors, colorful vegetables.
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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 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
Yields: 4 Servings
Serving Size: 1 Korean Chicken Sweet Potato Bowl
Nutrition
Calories: 478kcalCarbohydrates: 47gProtein: 44gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 878mgPotassium: 1524mgFiber: 7gSugar: 17gVitamin A: 22022IUVitamin C: 36mgCalcium: 130mgIron: 3mg
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