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High Protein Rotisserie Chicken Sweet Potato Bowls - Easy, Satisfying, and Meal Prep Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the bowls:
  • 2 large sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups shredded rotisserie chicken (skin removed for leaner bowls)
  • 2 cups baby spinach or chopped kale
  • 1 cup cooked quinoa or brown rice (optional but great for extra carbs)
  • 1 ripe avocado, sliced
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro or parsley, chopped
  • Lime wedges for serving
  • For the protein yogurt sauce:
  • 1/2 cup plain Greek yogurt (2% or 0%)
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon hot sauce or sriracha (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Water or milk to thin, as needed

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  2. Season the sweet potatoes: Toss cubes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread in a single layer.
  3. Roast until tender: Bake for 25–30 minutes, flipping once halfway. You want golden edges and a soft center.
  4. Shred the chicken: While potatoes roast, remove skin if you prefer leaner meat and shred the rotisserie chicken into bite-size pieces.
  5. Warm the chicken (optional): Add shredded chicken to a skillet over low heat with a splash of water or broth. Warm for 3–4 minutes. Season lightly with salt and pepper.
  6. Make the yogurt sauce: Stir Greek yogurt, lime juice, honey, hot sauce, salt, and garlic powder. Thin with a splash of water or milk until drizzleable. Taste and adjust.
  7. Prep the fresh elements: Slice avocado, red onion, and cherry tomatoes. Chop cilantro or parsley. Rinse and pat dry the greens.
  8. Build the base: In bowls, add a scoop of quinoa or brown rice if using. Top with a handful of spinach or kale.
  9. Add the stars: Divide roasted sweet potatoes and shredded chicken among the bowls.
  10. Finish with toppings: Add avocado, onion, tomatoes, and herbs. Drizzle generously with the yogurt sauce. Squeeze lime over the top and season to taste.
  11. Serve: Enjoy warm, or let cool and pack for meal prep.