You know those recipes that you make once and then they’re just on repeat for the indefinite future? This is one of those – Spicy Sweet Potato Bowls with Shredded Chicken. If you’re looking for a crazy-delicious salad option that actually keeps you full, this is it.

Why You Need This Bowl in Your Life

I’m all about those recipes that are as nourishing as they are delightful, and this dish checks all the boxes. We’re talking the natural sweetness of roasted sweet potatoes paired with the spicy tangy sriracha dressing, all topped off with shredded chicken. It’s a dish that comes together with little fuss but packs a major flavor punch.

The Magic is in the Mix

Spicy Sweet Potatoes

Starting off with sweet potatoes – we’re going to cook these while we prep everything else. Roasting them with this spice blend makes them irresistibly good. They create the perfect base for piling on toppings. I may or may not dip quite a few of them in the sauce/dressing before it ever ends up on the salads. This is a judgment-free zone.

The SAUCE

I wish I could say that I was coming at you with some kind of rocket science sauce revelation today. But instead, I humbly present the easiest mix-it-all-in-a-bowl sriracha mayo dressing. All of the flavors and textures of this salad play a crucial role, but the key is that they’re wrapped in a creamy dressing that’s juuuuust spicy enough to give each bite a little kick.

That Juicy Chicken

Let’s talk protein – in this case, we’re doing juicy, oven-roasted chicken. It’s perfectly moist, falls right apart, and soaks up all the spicy, creamy sriracha dressing happiness. Bonus points for using shredded chicken in these bowls. After testing it out a few times, that’s my favorite course of action.

I’ve also used sweet and spicy shrimp in this salad for a nice change of pace. But so far, shredded chicken is my favorite way to go. I usually have some in the fridge ready to toss in at a moment’s notice.

It’s All About Balance

What I love about this bowl is the balance of flavors. You have the sweetness, the spice, and the savory, all playing together as one big happy protein packed salad bowl. Plus, it’s versatile! Serve it up with your favorite greens, a dollop of Greek yogurt, or a sprinkle of fresh cilantro for that extra pop.

Weeknight Friendly

Let me tell you, whether you’re a meal prep fan or just trying to get a healthy dinner on the table after a busy day, these bowls are your new best friend. They’re great when you make them fresh but if you’re getting ready for a long week of lunches at work, they get even better overnight.

Dive In!

There are a few key factors that make this work so well – the bold spices on the sweet potatoes, the crunch of the greens, the heat in the creamy dressing/sauce, and the protein kick from the chicken. If you lock in those things, you’re going to be as in love with this meal as I am.So, what are you waiting for? These Chipotle Sweet Potato Bowls with Shredded Chicken are calling your name. They’re perfect for a cozy dinner but flashy enough to impress guests. Get ready for a bowlful of yum that promises to be a regular request at your family table.

Here’s to dishes that bring comfort, flavor, and a little bit of joy to our busy lives. Enjoy every bite, and let this meal turn your average weeknight into a mini fiesta! Cheers to good food and great evenings. 🥂

Ready to give this recipe a try? Let me know how it turns out or tag me in your creations! Happy cooking, everyone!

I will tell you that I love to add sliced cherry tomatoes, finely sliced red onion, hunks of avocado, and crunchy sprouts or nuts. Not always, and not all of the above, but I do love to mix things up every so often.

Spicy Sweet Potato Bowls with Chicken

A protein-packed salad with sweet potatoes, juicy chicken, and an irresistible spicy dressing to wrap it all together. This is great for healthy meal prep lunches.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4 bowls

Ingredients

  

Salad

• 1 lb cooked chicken breast
• 2 sweet potatoes large sweet potatoes
• 4 cups romaine or greens of choice
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced thinly

Dressing

• 1/2 cup mayonnaise
• 3 Tbsp sriracha
• 2 tsp lemon juice
• 1/2 tsp paprika
• 1 Tbsp Japanese BBQ Sauce optional

Instructions

 

• Preheat oven to 400º and line 2 baking sheets with foil. Chop sweet potatoes into “french fry” shapes, about 1/2″ thick. In a small bowl, combine seasonings and mix together. Spread sweet potatoes onto the baking sheets and drizzle with about 2 tablespoons of oil per baking sheet. Evenly sprinkle seasonings over the sweet potatoes.
• Bake 30-40 minutes, removing halfway to toss them for even cooking.
• While the sweet potatoes are in the oven, prep the other veggies and make the sriracha dressing.
• Mix sauce ingredients together in a small bowl and set aside.
• When the sweet potatoes are done, remove from oven and allow to cool slightly. Start with greens, then add sweet potatoes and chicken, then your other toppings. Add the desired amount of dressing and enjoy!

Notes

Chicken: I usually have some cooked chicken in the fridge, but if you don’t, here’s my quick rundown! 

1. Preheat oven to 375º and line a baking sheet with foil.
2. Slice 1 lb. of chicken breast into about 1-inch slices. Drizzle with 2 Tablespoons of olive oil, then season generously with salt and pepper.
3. Bake 15 minutes, remove and allow to cool.

Keyword meal prep, quick, healthy, chipotle, sweet potatoes, chicken, salad, sriracha, spicy, dinner, lunch,