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Ground Chicken Sweet Potato Bowls - A Simple, Satisfying Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
  • 1 pound ground chicken (93% lean works well)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional but great for color)
  • 2 cups baby spinach or chopped kale
  • 1 cup cooked grains for serving (rice, quinoa, or cauliflower rice)
  • 2 tablespoons olive oil (plus more as needed)
  • 1 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon (optional, pairs beautifully with sweet potato)
  • 1/4–1/2 teaspoon red pepper flakes (optional for heat)
  • Salt and black pepper
  • 2–3 tablespoons low-sodium soy sauce or coconut aminos
  • 1 tablespoon apple cider vinegar or lime juice
  • 1–2 teaspoons honey or maple syrup
  • Plain Greek yogurt or sour cream, for topping
  • Fresh cilantro or green onions, chopped
  • Avocado slices (optional)
  • Lime wedges, for serving

Method
 

  1. Preheat and prep the potatoes: Heat the oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil, a big pinch of salt, and black pepper. Spread on a sheet pan in a single layer. Roast 20–25 minutes, flipping once, until tender and caramelized at the edges.
  2. Cook your grains: While the potatoes roast, cook rice or quinoa according to package directions. Fluff and set aside. If using cauliflower rice, sauté in a little oil with salt until just tender.
  3. Brown the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground chicken and a pinch of salt. Cook, breaking it up with a spatula, until lightly browned and no longer pink, about 5–6 minutes. Don’t stir constantly—let it sear so you get some color.
  4. Add aromatics: Reduce heat to medium. Add diced onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Season and sauce: Stir in tomato paste, chili powder, smoked paprika, cumin, cinnamon, and red pepper flakes if using. Cook 1 minute to toast the spices. Add soy sauce, vinegar or lime, and honey. Stir to coat and simmer 1–2 minutes. Taste and adjust salt, sweetness, or acidity as needed.
  6. Add greens: Fold in spinach or kale. Cook until just wilted, 1–2 minutes. Turn off the heat.
  7. Assemble the bowls: Add a scoop of grains to each bowl. Top with roasted sweet potatoes and a generous spoonful of the seasoned ground chicken mixture.
  8. Finish with toppings: Add a dollop of Greek yogurt or sour cream, sprinkle with cilantro or green onions, and add avocado if you like. Serve with lime wedges. Enjoy right away.