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.

Ingredients

Scale

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