piced Ground Chicken and Sweet Potato Bowls Recipe

When the weather turns cool and cozy meals start calling your name, there’s nothing more comforting than a hearty bowl packed with flavor, nutrition, and warmth. These Spiced Ground Chicken and Sweet Potato Bowls are a vibrant mix of savory, slightly sweet, and perfectly spiced goodness — ideal for busy weeknights, meal prep sessions, or a relaxed family dinner.

The inspiration behind this recipe comes from the comforting flavors of classic roasted vegetables and the bold spices found in everyday kitchen staples. Combining ground chicken with tender roasted sweet potatoes, sautéed veggies, and fragrant seasonings creates a dish that’s both satisfying and wholesome. Every bite delivers that balance of sweet, smoky, and savory — all in one nourishing bowl. It’s a go-to meal that feels like a hug in a bowl, no matter the season.

Ingredients

For the Chicken Mixture:

• 1 lb ground chicken

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ¼ teaspoon ground cinnamon

• ½ teaspoon turmeric

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 1 tablespoon tomato paste

• ¼ cup low-sodium chicken broth or water

For the Sweet Potatoes and Veggies:

• 2 medium sweet potatoes, peeled and cubed

• 1 red bell pepper, diced

• 1 cup broccoli florets

• 2 tablespoons olive oil

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• Salt and pepper, to taste

For Serving:

• 2 cups cooked brown rice, quinoa, or couscous

• ½ avocado, sliced (optional)

• Fresh cilantro or parsley, chopped

• A squeeze of lemon or lime juice

• Greek yogurt or tahini drizzle (optional)

Directions

1. Prepare the Sweet Potatoes and Veggies

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the cubed sweet potatoes, bell pepper, and broccoli with olive oil, paprika, garlic powder, salt, and pepper. Spread everything evenly on the baking sheet. Roast for 20–25 minutes, tossing halfway through, until the sweet potatoes are tender and golden around the edges. Set aside to cool slightly while preparing the chicken.

2. Cook the Ground Chicken

While the vegetables roast, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes, until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

Add the ground chicken to the skillet, breaking it up with a wooden spoon as it cooks. Season with smoked paprika, cumin, chili powder, cinnamon, turmeric, salt, and pepper. Continue cooking for 6–8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.

3. Add the Flavor Base

Once the chicken is fully cooked, stir in the tomato paste and chicken broth. Reduce the heat to low and let it simmer for 3–4 minutes, allowing the flavors to meld and the sauce to slightly thicken. Taste and adjust seasoning if necessary — you can add a pinch more salt, chili powder, or a squeeze of lemon for brightness.

4. Assemble the Bowls

Spoon a layer of your chosen base — rice, quinoa, or couscous — into serving bowls. Top with a generous portion of spiced ground chicken, followed by the roasted sweet potatoes and vegetables. Garnish with sliced avocado, fresh herbs, and a drizzle of Greek yogurt or tahini if desired. Finish with a light squeeze of lemon or lime juice for that extra burst of freshness.

Notes

• Storage: These bowls store beautifully. Keep leftovers in airtight containers in the refrigerator for up to 4 days. Perfect for meal prep!

• Reheating: Warm in the microwave or on the stovetop with a splash of water or broth to keep everything moist.

• Customize It: Swap out the veggies — try zucchini, kale, or cauliflower depending on what’s in season.

• Add Crunch: Top with roasted chickpeas, pumpkin seeds, or crushed pita chips for extra texture.

Why You’ll Love This Recipe

These Spiced Ground Chicken and Sweet Potato Bowls check every box for a satisfying and balanced meal. They’re protein-packed, veggie-forward, and loaded with flavors that make healthy eating exciting. The combination of spices not only enhances the flavor of the chicken but also brings a warmth that feels perfect for cooler months.

This recipe also fits seamlessly into various lifestyles — whether you’re looking for a quick dinner after work, a nutritious meal prep idea for busy weekdays, or a wholesome dish to enjoy with family. It’s versatile, easy to make, and deeply nourishing without sacrificing taste.

Flavor Profile Breakdown

This dish is a celebration of contrasting yet harmonious flavors. The spiced ground chicken brings a savory depth, while the roasted sweet potatoes add a naturally sweet balance. The smoked paprika and cumin deliver a smoky warmth, and the touch of cinnamon and turmeric add subtle earthiness and color.

The roasted vegetables introduce a hint of caramelization that complements the spice mix perfectly. Combined with a soft base like rice or quinoa, every bite is comforting, flavorful, and full of texture — from the creamy avocado to the crispy edges of the roasted sweet potatoes.

Nutritional Benefits

One of the best parts of this recipe is how nutrient-dense it is while still being hearty and filling.

• Ground Chicken: A lean source of protein that’s lower in fat than beef, making it a great option for maintaining muscle and energy.

• Sweet Potatoes: Rich in fiber, vitamin A, and antioxidants that support eye health and immunity.

• Broccoli & Bell Peppers: Packed with vitamins C and K, along with minerals that support metabolism and bone strength.

• Spices: Turmeric and cumin have natural anti-inflammatory benefits, while paprika adds antioxidants.

This combination not only fuels your body but also supports overall wellness — proof that clean eating can taste absolutely delicious.

Serving Ideas

You can enjoy these Spiced Ground Chicken and Sweet Potato Bowls in many creative ways beyond the basic bowl presentation:

1. Lettuce Wraps: Scoop the chicken and veggie mix into large romaine or butter lettuce leaves for a light, handheld option.

2. Stuffed Peppers: Fill halved bell peppers with the chicken mixture and bake for a flavorful twist.

3. Burrito-Style Wraps: Roll everything into a warm whole-wheat tortilla with a spoonful of yogurt sauce or avocado spread.

4. Salad Base: Use a bed of mixed greens instead of grains for a lower-carb variation.

5. Egg Addition: Add a fried or poached egg on top for a breakfast-inspired version.

The versatility of this dish makes it perfect for experimenting and adapting to your mood or dietary preferences.

Tips for Success

1. Roast the sweet potatoes evenly: Cut them into uniform cubes to ensure they cook at the same rate and develop that golden, caramelized finish.

2. Don’t rush the chicken browning: Allowing it to develop color in the skillet adds extra flavor and texture.

3. Balance your spices: Taste as you go — the combination of warm spices should feel bold but not overpowering.

4. Make it ahead: Both the roasted veggies and chicken can be cooked in advance and reheated together for easy weekday lunches.

5. Layer flavors: Use a squeeze of lemon juice or a spoon of yogurt on top to brighten up the dish just before serving.

Make It Meal-Prep Friendly

These bowls are a meal prep dream — they store well, reheat beautifully, and keep their flavor and texture for days. To prep ahead:

• Cook and store separately: Keep the roasted vegetables and ground chicken in separate containers to maintain texture.

• Grain base: Prepare a big batch of rice or quinoa at the start of the week and use it as your bowl base.

• Portion control: Divide everything into individual containers for easy grab-and-go lunches.

This method not only saves time but also helps maintain a healthy eating routine throughout your busy week.

Inspiration Behind the Recipe

The concept for these Spiced Ground Chicken and Sweet Potato Bowls was born out of a desire to create something that feels both nourishing and vibrant — a bowl that balances comfort with nutrition. Sweet potatoes have always been a staple for fall and winter cooking, offering a cozy, caramelized sweetness that pairs wonderfully with savory spices.

By combining them with lean ground chicken and everyday vegetables, this dish bridges the gap between simplicity and bold flavor. It’s the kind of meal that brings people together — easy to prepare, customizable, and universally loved.

Common Questions About Spiced Ground Chicken and Sweet Potato Bowls

Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is an excellent alternative to ground chicken and provides a very similar flavor and texture. It cooks up tender and absorbs the spices beautifully, making it just as flavorful and satisfying. Whether you have turkey on hand or simply prefer its slightly richer taste, you can substitute it in equal amounts and follow the same cooking instructions. Just be sure to cook until the turkey is fully browned and no longer pink for the best results.

What can I use instead of sweet potatoes?
If you don’t have sweet potatoes or want to switch things up, there are plenty of great alternatives. Butternut squash makes a perfect substitute with its slightly nutty sweetness and soft texture once roasted. Carrots add a mild sweetness and lovely color, while regular potatoes provide a more neutral flavor and hearty bite. Each option changes the overall tone of the dish slightly, so feel free to experiment to find your favorite combination. Mixing a few types of root vegetables also creates great depth and variety.

How can I make this recipe dairy-free?
It’s easy to make this recipe completely dairy-free. Simply omit the Greek yogurt topping and replace it with a tahini drizzle, dairy-free yogurt, or even a spoonful of avocado crema for a creamy texture. The main components of the recipe — ground chicken, roasted sweet potatoes, and spices — are already dairy-free, so this simple adjustment keeps the meal perfectly suitable for anyone avoiding dairy.

Can I freeze this recipe?
Yes! This recipe is meal-prep friendly and freezes well. Store the cooked chicken mixture and roasted vegetables separately in airtight containers for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave. The flavors stay delicious and the texture remains satisfying, making it a convenient and healthy option to enjoy anytime.

piced Ground Chicken and Sweet Potato Bowls Recipe

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• Author: Michelle Davis
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A cozy, wholesome meal that’s perfect for busy weeknights or meal prep, these Spiced Ground Chicken and Sweet Potato Bowls are full of flavor, color, and nourishment. Tender ground chicken is simmered with warm spices and paired with roasted sweet potatoes, bell peppers, and broccoli to create a dish that’s as satisfying as it is healthy. Each bite offers a balance of savory, sweet, and smoky — a comforting bowl that’s both nourishing and deeply flavorful.

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Ingredients

Scale 1x2x3x

For the Chicken Mixture:

• 1 lb ground chicken

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon chili powder

• ¼ teaspoon ground cinnamon

• ½ teaspoon turmeric

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 tablespoon tomato paste

• ¼ cup low-sodium chicken broth or water

For the Sweet Potatoes and Veggies:

• 2 medium sweet potatoes, peeled and cubed

• 1 red bell pepper, diced

• 1 cup broccoli florets

• 2 tablespoons olive oil

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• Salt and pepper, to taste

For Serving:

• 2 cups cooked brown rice, quinoa, or couscous

• ½ avocado, sliced (optional)

• Fresh cilantro or parsley, chopped

• A squeeze of lemon or lime juice

• Greek yogurt or tahini drizzle (optional)

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Instructions

• Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• In a large bowl, toss the cubed sweet potatoes, bell pepper, and broccoli with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet. Roast for 20–25 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.

• While the vegetables roast, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

• Add the ground chicken, breaking it apart with a wooden spoon. Cook for 6–8 minutes, until browned and fully cooked through.

• Stir in smoked paprika, cumin, chili powder, cinnamon, turmeric, salt, and pepper. Mix well to coat the chicken in the spices.

• Add tomato paste and chicken broth. Stir to combine, reduce heat, and simmer for 3–4 minutes until the sauce slightly thickens. Taste and adjust seasoning as needed.

• To assemble, place a serving of cooked rice, quinoa, or couscous into bowls. Top with the spiced chicken and roasted vegetables.

• Garnish with sliced avocado, chopped herbs, and a drizzle of Greek yogurt or tahini. Finish with a squeeze of lemon or lime juice before serving.

Notes

• Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or broth.

• To make the recipe dairy-free, skip the yogurt topping or use a dairy-free alternative.

• Substitute sweet potatoes with butternut squash, carrots, or regular potatoes for variation.

• Ground turkey can easily replace chicken for a similar flavor and texture.

• For meal prep, divide into containers and store for quick grab-and-go lunches or dinners.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Michelle Davis