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To make these chicken sweet potato bowls, gather these main ingredients: - 2 large sweet potatoes, diced - 1 lb (450g) boneless, skinless chicken breasts - 1 red bell pepper, chopped - 1 cup broccoli florets - 1 can (15 oz) black beans, rinsed and drained These ingredients form the base of your meal prep bowls. The sweet potatoes give a sweet flavor, while the chicken adds protein. The veggies bring color and crunch. Next, we need to add flavor. Use these seasonings for the best taste: - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste These seasonings make the dish pop. Olive oil helps with cooking and adds richness. Garlic powder and paprika give depth, while cumin adds warmth. Adjust salt and pepper to your liking. For a fresh finish, consider these optional garnishes: - Fresh cilantro - Lime wedges Cilantro adds a nice herbal note. Lime wedges give a zesty kick. These extras make each bite more exciting. You can skip them, but they enhance the dish beautifully. {{ingredient_image_1}} First, I preheat my oven to 425°F (220°C). This step is key for crispy sweet potatoes. Next, I take 2 large sweet potatoes and dice them into small pieces. In a big bowl, I toss the sweet potatoes with 1 tablespoon of olive oil. I add salt, pepper, garlic powder, and paprika for flavor. Then, I spread the sweet potatoes out on one side of a baking sheet. This helps them cook evenly. While the sweet potatoes roast, I prepare the chicken. I use 1 pound of boneless, skinless chicken breasts. I season them with salt, pepper, and cumin. In a large skillet, I heat the remaining tablespoon of olive oil over medium-high heat. I sear the chicken for about 5-7 minutes on each side. I wait until the chicken is fully cooked and golden brown. Once done, I remove it from the heat and let it rest before slicing. With the chicken cooking, I focus on the veggies. I chop 1 red bell pepper and grab 1 cup of broccoli florets. When the sweet potatoes are halfway done, I add the bell pepper and broccoli to the other side of the baking sheet. I roast everything for an additional 15-20 minutes. I stir the veggies halfway through to ensure they cook well. When they are tender and slightly caramelized, they are ready to join the meal prep! Meal prepping is simple and fun. Start by picking a day to prep. Sunday works well for many. Gather all your ingredients first. This saves time and makes cooking easy. Chop your sweet potatoes and veggies ahead of time. Store them in sealed bags. Cook in batches to speed up the process. Use clear containers to see your meals easily. This helps you grab and go during busy days. To cook chicken breasts just right, start by using good quality meat. Pat the chicken dry before seasoning. This helps it sear better. Use a hot skillet with olive oil. Sear each side for about 5-7 minutes. The chicken should be golden brown and firm. Use a meat thermometer to check for doneness. Chicken should reach 165°F (74°C). Let the chicken rest for a few minutes before slicing. This keeps it juicy. Store your Chicken Sweet Potato Bowls in airtight containers. Keep them in the fridge for up to four days. For longer storage, freeze the bowls. They last for about three months. When reheating, add a splash of water to keep things moist. Heat in the microwave for 1-2 minutes. Stir halfway through to warm evenly. Enjoy your easy, tasty meals throughout the week! Pro Tips Use a Meat Thermometer: Ensure your chicken is cooked perfectly by using a meat thermometer. The internal temperature should reach 165°F (74°C) for safe consumption. Customize Your Veggies: Feel free to swap out the vegetables based on your preference or what's in season. Zucchini, asparagus, or kale are great alternatives! Batch Cooking: Double the recipe for meal prep and enjoy throughout the week. These bowls store well in the fridge for up to 5 days. Spice It Up: If you like heat, add some chili powder or cayenne pepper to the chicken seasoning for an extra kick! {{image_2}} If you want a veggie option, swap the chicken for chickpeas or tofu. Both add protein and taste great. Use the same seasonings for flavor. You can roast the chickpeas for a crunchy bite. For tofu, press it first to remove water. Then, marinate it in the olive oil and spices before cooking. This gives you a tasty, filling meal. Feel free to mix up the seasonings. Try adding curry powder or Italian herbs for a new twist. You can also use lemon zest instead of lime for a fresh taste. If you like heat, add cayenne pepper or chili powder. These changes keep the meal exciting and fun every time you make it. Toppings can really change your bowl. Add sliced avocado for creaminess. You can sprinkle feta cheese for a salty kick. Other great options are corn, salsa, or hot sauce. Fresh greens like spinach or arugula can also add color and crunch. Feel free to get creative and make it your own! When you store your meal prep chicken sweet potato bowls, use the right containers. I suggest airtight glass or BPA-free plastic containers. These keep food fresh and make reheating easy. Choose containers that are the right size for your portions. This way, you avoid waste and save space in your fridge. These bowls can last in the fridge for about four days. Be sure to cool them down before sealing them. Keeping them in an airtight container will help maintain flavor and texture. For best taste, eat them within that time frame. You can freeze chicken sweet potato bowls for longer storage. They can last up to three months in the freezer. To freeze, let them cool first, then place them in freezer-safe containers. Label each container with the date. When you're ready to eat, thaw in the fridge overnight. Reheat them in the microwave or oven. If you refrigerate them, use them within four days for the best taste. Yes, you can use other vegetables. Try carrots, zucchini, or asparagus. Just cut them into similar sizes. This way, they cook evenly. Roasting adds great flavor to many veggies. Mix and match to find your favorite combo. To lower calories, reduce the olive oil. Use only one tablespoon instead of two. You can also skip the black beans for fewer carbs. Adding more veggies increases volume without many calories. Choose low-calorie options like spinach or mushrooms for more bulk. Yes, it is safe to meal prep chicken and sweet potatoes. Cook them fully before storing. Keep them in airtight containers. Store in the fridge for up to four days. Reheat well before eating to ensure food safety. Enjoy your meals without worry! You learned how to make Chicken Sweet Potato Bowls, from ingredients to storage tips. I shared cooking steps and meal prep secrets to make it easy. Remember, you can swap veggies or try different spices for fun twists. Meal prepping helps you enjoy healthy meals all week. Whether you freeze or refrigerate, these bowls stay tasty. Enjoy making this dish and feel free to explore new flavors! Your cooking will get better with practice.

Meal Prep Chicken Sweet Potato Bowls

A nutritious and delicious meal prep option featuring chicken, sweet potatoes, and vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 large sweet potatoes, diced
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 medium red bell pepper, chopped
  • 1 cup broccoli florets
  • 1 can (15 oz) black beans, rinsed and drained
  • optional fresh cilantro for garnish
  • as needed lime wedges for serving

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, garlic powder, and paprika. Spread them out on one side of a baking sheet.
  • Season the chicken breasts with salt, pepper, and cumin. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 5-7 minutes on each side, until fully cooked and golden brown. Remove from heat and let rest before slicing.
  • While the chicken is cooking and sweet potatoes are roasting, add the chopped red bell pepper and broccoli florets to the other side of the baking sheet. Roast everything for an additional 15-20 minutes until the vegetables are tender and slightly caramelized, stirring halfway through.
  • In meal prep containers, divide the roasted sweet potatoes, chicken slices, black beans, and roasted vegetables evenly among each container.
  • Garnish with fresh cilantro, if desired, and serve lime wedges on the side for squeezing over the bowl.

Notes

Garnish with fresh cilantro and serve with lime wedges for added flavor.
Keyword chicken, healthy, meal prep, sweet potato