These Pulled Chicken Sweet Potato Bowls are a tasty and filling meal. With tender chicken, soft sweet potatoes, and colorful veggies, they look as good as they taste!
Not only are they delicious, but they also make for great leftovers. I love heating mine up for lunch and pretending I’m a chef again. Who could resist such a yummy bowl? 😄
Key Ingredients & Substitutions
Sweet Potatoes: These provide natural sweetness and creaminess. If unavailable, you can swap them with regular potatoes, but the texture and flavor will be different.
Chicken Breasts: Boneless and skinless are great for this dish. You can also use rotisserie chicken for added convenience or shredded turkey for a twist!
Spices: Smoked paprika adds depth. If you don’t have it, regular paprika or chili powder works well. For a milder flavor, reduce the chili powder.
Cabbage: Purple cabbage is colorful and crunchy. You can use green cabbage or even shredded broccoli slaw if you’re looking for a different texture.
Greek Yogurt: I love using this for creaminess! If you’re avoiding dairy, try coconut yogurt as a non-dairy alternative. Sour cream is a good substitute too.
How Do I Get Perfectly Pulled Chicken?
Shredding chicken can be tricky, but here’s a simple way to ensure great results:
- Start by seasoning with spices and cooking until the internal temperature hits 165°F (75°C).
- Let the chicken rest for a few minutes after cooking; this keeps it juicy.
- Use two forks to shred the chicken; one to hold it steady and the other to pull apart the meat.
This method gives you tender, well-shredded chicken ready to top your sweet potatoes!
Delicious Pulled Chicken Sweet Potato Bowls
Ingredients List:
Base Ingredients:
- 2 large sweet potatoes
- 2 boneless, skinless chicken breasts
Flavor Enhancers:
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and black pepper, to taste
Toppings:
- 1/2 cup plain Greek yogurt or sour cream
- 1 lime, cut into wedges
- 1/2 cup purple cabbage, thinly shredded
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon apple cider vinegar (optional, for cabbage)
- 1 small avocado, sliced (optional garnish)
Time Needed:
This recipe will take around 1 hour and 10 minutes to prepare. You’ll spend about 15-20 minutes prepping ingredients and baking sweet potatoes while you cook the chicken. The result is a wholesome meal that’s worth the wait!
Detailed Instructions:
1. Bake the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Prick the sweet potatoes all over with a fork; this helps steam escape while they bake. Place them on a baking sheet and bake for 45-60 minutes until they’re tender. You’ll know they’re done when you can easily pierce them with a fork.
2. Prepare the Pulled Chicken:
While the sweet potatoes are baking, let’s work on the chicken! In a small bowl, mix together olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Next, rub this flavorful mixture all over the chicken breasts.
3. Cook the Chicken:
Heat a skillet over medium heat, then add the seasoned chicken breasts. Cook them for about 6-7 minutes on each side, until they’re fully cooked and the internal temperature reaches 165°F (75°C). Remove them from heat and let them rest for a moment before shredding with two forks.
4. Quick Pickle the Cabbage:
While the chicken is cooking, you can make some quick-pickled cabbage. Toss the shredded purple cabbage with apple cider vinegar and a pinch of salt. Let it sit for about 10 minutes to soften and soak up the flavor while the chicken finishes cooking.
5. Assemble the Bowls:
Once the sweet potatoes are baked, cut them in half lengthwise and slightly mash the insides with a fork for extra creaminess. Now, it’s time to build your bowl! Divide the shredded chicken evenly over the sweet potato halves.
6. Add Toppings:
Top with your quick-pickled cabbage, a generous drizzle of Greek yogurt or sour cream, and sprinkle with fresh cilantro. If you like a bit of kick, add some crushed red pepper flakes!
7. Serve and Enjoy:
Serve your bowls warm with lime wedges and avocado slices on the side for a burst of flavor. Enjoy your nutritious and comforting Pulled Chicken Sweet Potato Bowls!
Can I Use Other Types of Potatoes?
Yes! While sweet potatoes are recommended for their sweetness and creamy texture, you can use regular potatoes or even butternut squash. Just be sure to adjust the cooking time, as they may require different baking durations.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave or warm them in a skillet over low heat, ensuring everything is heated through without drying out.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and sweet potatoes ahead of time. Just store them separately in the fridge, and reassemble the bowls right before serving. This makes for a quick and easy meal prep option!
What Can I Substitute for Greek Yogurt?
If you’re looking for an alternative to Greek yogurt, you can use sour cream or a dairy-free yogurt. For a lighter option, unsweetened almond or coconut yogurt works well too!