Lorenzo Devereaux
Fuel your day with this vibrant Loaded Grilled Chicken & Sweet Potato Power Bowl! It brings together smoky grilled chicken, sweet roasted cubes of sweet potato, creamy avocado, kale greens, pickled onions, and crumbled feta—all in one nutrient-rich, flavor-packed bowl.
Whether you’re meal prepping for the week or putting together a quick weeknight dinner, this bowl delivers big flavor and satisfying textures. Every bite balances protein, fiber, and healthy fats, making it ideal for those who want nourishing food without sacrificing taste.
What Makes This Power Bowl So Satisfying?
The secret to the satisfaction lies in its balance. Grilled chicken provides a smoky, protein-rich base. Roasted sweet potatoes add natural sweetness and a bit of crisp. Kale gives you a hearty green base, while avocado adds a buttery texture and heart-healthy fats. It’s a whole meal that tastes like comfort food but feels like fuel.
Ingredients for the Loaded Grilled Chicken & Sweet Potato Power Bowl
Chicken Breast – Skinless, boneless chicken breast forms the high-protein core. Perfectly seasoned and grilled, it offers a smoky flavor that elevates the bowl.
Sweet Potatoes – Cubed and roasted until caramelized, these bring fiber, vitamins, and a subtle sweetness to balance out savory elements.
Kale – Massaged kale makes a sturdy, nutrient-dense base rich in vitamins and antioxidants.
Avocado – Sliced for creaminess, this adds healthy fats and a luscious texture to contrast with the crispy veggies.
Red Onion – Lightly grilled or pickled for tangy contrast, adding a zing that cuts through the richness.
Feta Cheese – A crumbly burst of salty, creamy goodness to tie it all together.
Olive Oil, Lemon Juice, and Spices – Used for marinating and dressing to unify the flavor profile with brightness and depth.
How To Make the Loaded Grilled Chicken & Sweet Potato Power Bowl
Step 1: Marinate and Grill the Chicken
Mix olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Coat chicken breasts and let them marinate for at least 30 minutes. Grill over medium-high heat for 5–6 minutes per side until charred and fully cooked. Let rest, then slice into strips.
Step 2: Roast the Sweet Potatoes
Preheat your oven to 425°F. Toss sweet potato cubes with olive oil, paprika, salt, and a touch of cinnamon for depth. Roast on a baking sheet for 25–30 minutes, flipping halfway through for even caramelization.
Step 3: Massage the Kale
Remove stems from kale and chop into bite-sized pieces. Massage with olive oil and lemon juice until tender and vibrant. This helps reduce bitterness and softens the texture.
Step 4: Sauté or Pickle the Onions
For a warm version, sauté red onion slices in a little olive oil until slightly soft and caramelized. Alternatively, for a cold zingy crunch, quick-pickle them in vinegar with a pinch of sugar and salt for 10 minutes.
Step 5: Assemble the Bowl
Start with a generous base of massaged kale. Add sliced grilled chicken, roasted sweet potatoes, avocado slices, sautéed or pickled onions, and a sprinkle of feta. Drizzle with extra olive oil or your favorite light vinaigrette.
Serving and Storing the Loaded Grilled Chicken & Sweet Potato Power Bowl
This bowl is best served freshly assembled while the chicken is warm and the veggies crisp. If you’re meal prepping, store ingredients separately in airtight containers. Grilled chicken and roasted sweet potatoes keep well in the fridge for up to 4 days.
Assemble just before serving to keep textures fresh. You can enjoy it cold, at room temperature, or with a quick microwave warm-up.
What to Serve With Loaded Grilled Chicken & Sweet Potato Power Bowl?
Herbed Couscous or Quinoa
A scoop of fluffy couscous or nutty quinoa on the side can make this even heartier.
Roasted Parmesan Green Beans
Crunchy and cheesy, these are a perfect textural match. Try the Roasted Parmesan Green Beans for a vibrant veggie pairing.
Creamy Hummus with Pita Chips
Serve a small side of hummus and baked pita for extra dipping delight.
Fresh Berry Salad
Brighten the meal with a fresh berry and mint salad tossed in lemon juice.
Garlic Roasted Cherry Tomatoes
Bursting with sweetness and acidity, these roasted gems are great on the side or even inside the bowl.
Zucchini Chips or Crispy Baked Zucchini
Add crunch with some Crispy Baked Zucchini Chips, a healthy snack alternative.
Chilled Cucumber Mint Water
Round out the experience with a spa-inspired beverage that refreshes between bites.
Want More Power Bowl Ideas?
If you’re loving the balance and bold flavor of this bowl, check out these other wholesome meal ideas:
- Sweet Chili Chicken Bowl with Coconut Lime Drizzle for a tropical sweet heat.
- Chipotle Chicken Bowl with Black Beans & Cilantro Lime Sauce for a smoky and satisfying combo.
- Street Corn Chicken Rice Bowl if you’re craving Mexican street food flair.
- Chimichurri Grilled Chicken Bowl for herby tang and garlicky goodness.
- Shrimp Avocado Mango Bowls for a seafood twist that’s light and flavorful.
Save This Pin For Later
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And let me know in the comments how yours turned out. Did you roast or air fry the sweet potatoes? Did you go for caramelized or pickled onions?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other eat better, smarter, and happier.
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Loaded Grilled Chicken & Sweet Potato Power Bowl
Equipment
- Grill or grill pan
- Baking sheet
- Mixing bowls
Ingredients
Ingredients
- 2 medium boneless skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 4 cups chopped kale
- 1 large avocado, sliced
- 1 small red onion, thinly sliced
- 0.5 cup crumbled feta cheese
- 2 tablespoons olive oil (for chicken)
- 2 tablespoons olive oil (for potatoes)
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons lemon juice
Instructions
- Marinate the chicken with olive oil, paprika, garlic powder, salt, and pepper. Let sit for 30 minutes.
- Grill chicken over medium-high heat for 5–6 minutes per side. Let rest, then slice.
- Preheat oven to 425°F. Toss sweet potatoes with oil, cinnamon, and salt. Roast for 25–30 minutes, flipping halfway.
- Massage kale with lemon juice and a drizzle of olive oil until tender.
- Sauté onion in olive oil until caramelized or pickle in vinegar for 10 minutes.
- Assemble bowl with kale, chicken, sweet potatoes, avocado, onion, and feta. Drizzle with dressing.