Get ready for a colorful meal with these Pulled Chicken Sweet Potato Bowls! Juicy pulled chicken pairs perfectly with creamy sweet potatoes, making each bite a happy taste sensation.
Prep is a breeze—just cook the chicken, mash the sweet potatoes, and toss in your favorite toppings. I love adding a sprinkle of cheese and fresh herbs for that extra pop. Yum! 🥳
Key Ingredients & Substitutions
Sweet Potatoes: These provide a sweet, creamy base. If you don’t have sweet potatoes, regular potatoes or butternut squash can work too, but the flavor profile will change a bit.
Chicken: I like using boneless, skinless chicken breasts for this recipe, but thighs are a great substitute. They add extra flavor and moisture.
Spices: Smoked paprika adds a unique flavor, but if you don’t have it, regular paprika works fine. Feel free to adjust the cayenne to your spice level—leave it out if you prefer mild dishes.
Sour Cream/Greek Yogurt: For a dairy-free option, try coconut yogurt or vegan sour cream. They still provide that nice creaminess!
How Do I Cook Pulled Chicken Perfectly?
Cooking pulled chicken is all about keeping it juicy and flavorful. Here are my tips:
- Use medium heat to avoid burning the spices on the chicken while cooking.
- Shred the chicken while it’s still warm—this makes it easier to pull apart.
- After shredding, mix the chicken with the spices immediately, ensuring every piece is evenly coated.
Slow cooking also works well for pulled chicken—just season the chicken and cook it in a slow cooker for about 6-8 hours on low for maximum tenderness.
How to Make Pulled Chicken Sweet Potato Bowls
Ingredients You’ll Need:
- 2 large sweet potatoes
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream or Greek yogurt (for drizzling)
- Lime wedges, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 1 hour to cook (45 minutes for the sweet potatoes and about 15 minutes for the chicken). In total, you’re looking at around 1 hour and 15 minutes. The good news is that most of that time is hands-off while the sweet potatoes bake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Grab your sweet potatoes and give them a good wash. Use a fork to prick the potatoes all over—this helps them cook evenly. Place them on a baking sheet and pop them in the oven.
2. Prepare the Chicken:
While the sweet potatoes are baking, let’s work on the pulled chicken. In a small bowl, combine the smoked paprika, chili powder, cumin, garlic powder, cayenne pepper (if you’re using it), and a pinch of salt and black pepper. This mix will give your chicken a delicious flavor!
3. Cooking the Chicken:
Heat the olive oil in a skillet over medium heat. Season the chicken breasts with half of your spice mixture on both sides. Cook the chicken for about 5-7 minutes on each side, or until they are fully cooked (they should look golden and the juices should run clear). Once cooked, remove the chicken from the skillet and let it rest for a moment.
4. Shred the Chicken:
Using two forks, shred the chicken into bite-sized pieces. Toss the shredded chicken with the remaining spice mixture, making sure every piece is nicely coated with the spices.
5. Prepare the Sweet Potatoes:
Once the sweet potatoes are cool enough to handle, slice them in half lengthwise. Use a fork to gently mash the insides, creating a little base for the chicken.
6. Assemble Your Bowls:
Now it’s time to put it all together! Take each sweet potato half and top it generously with the pulled chicken.
7. Add Toppings:
Sprinkle over your finely chopped red onion and fresh cilantro. Drizzle your sour cream or Greek yogurt on top. It’s like a creamy finish that ties everything together!
8. Get Ready to Serve:
Last but not least, serve your bowls with lime wedges on the side. Squeeze fresh lime juice over your dish before digging in for a zesty punch!
Enjoy your vibrant and nutritious pulled chicken sweet potato bowls! They’re perfect for a filling lunch or a hearty dinner.
Can I Use Leftover Chicken for This Recipe?
Absolutely! Using leftover rotisserie chicken or any pre-cooked chicken is a great time-saver. Just shred it and toss it with the spice mixture to infuse some flavor before serving over the sweet potatoes.
What Can I Substitute for Sweet Potatoes?
If you don’t have sweet potatoes, you can swap them for regular potatoes, butternut squash, or even quinoa for a different texture. Just keep in mind that the flavor will change slightly!
How Can I Make This Recipe Spicier?
To amp up the heat, increase the amount of cayenne pepper or add a dash of hot sauce to the chicken when cooking. You could also top the bowls with sliced jalapeños for an extra kick!
How Should I Store Leftovers?
Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water if the chicken seems dry when reheating.
