Dinner · From Adam's kitchen

Japanese Sweet Potato Chicken Bowl

Name: Japanese Sweet Potato Chicken Bowl
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Japanese sweet potatoes (1 per serving, about 1 cup cubed each); 4 cups shredded roast chicken (1 cup per serving), leftover from a roast or a store-bought rotisserie chicken; ¼ cup feta, crumbled, for the bowls; A little oil and salt, for roasting; ½ cup cottage cheese; 3 tbsp tahini; 3 tbsp maple syrup; Juice of ½ lemon; 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt; 1 tsp black pepper; 1 large handful green beans (about 1 cup, does not need to be exact); 1 tbsp capers; 1 garlic clove, minced; ¼ cup feta; ¾ cup red pepper, diced (use as much or as little as you like); ¾ cup cucumber, diced (use as much or as little as you like); ⅓ cup fresh dill; Juice of ½ lemon; 2 tbsp red wine vinegar; Salt and black pepper

A cozy bowl of roasted Japanese sweet potatoes and chicken with a creamy maple-tahini cottage cheese sauce, served with a crunchy green bean, cucumber, and feta side.

High-protein
Meal prep
Uses leftover chicken

Serves: 4
Skill: Easy
Prep: 15 min
Cook: 30 min
Total: 45 min

Equipment

Baking sheet, for the sweet potatoes.
Blender, for the sauce (no blender? Whisk hard. It will be slightly less smooth).
Skillet, for the green beans.

Ingredients

For the bowl

4 Japanese sweet potatoes (1 per serving, about 1 cup cubed each)
4 cups shredded roast chicken (1 cup per serving), leftover from a roast or a store-bought rotisserie chicken
¼ cup feta, crumbled, for the bowls
A little oil and salt, for roasting

For the sauce

½ cup cottage cheese
3 tbsp tahini
3 tbsp maple syrup
Juice of ½ lemon
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1 tsp black pepper

For the green bean side

1 large handful green beans (about 1 cup, does not need to be exact)
1 tbsp capers
1 garlic clove, minced
¼ cup feta
¾ cup red pepper, diced (use as much or as little as you like)
¾ cup cucumber, diced (use as much or as little as you like)
⅓ cup fresh dill
Juice of ½ lemon
2 tbsp red wine vinegar
Salt and black pepper

Method

Roast the sweet potatoes (25-35 min)
Heat the oven to 425°F. Cut the sweet potatoes into 1-inch cubes, toss with a little oil and salt, and roast in a single layer, flipping halfway. Short on time? Roast them whole instead; they just take longer.
Ready whenBrowned at the edges and fork-tender.
Meanwhile, make the sauce (3 min)
Blend the cottage cheese, tahini, maple syrup, lemon juice, garlic powder, paprika, salt, and pepper until smooth.
Make the green bean side (10 min)
Sauté the green beans for 5-7 minutes, until soft on the outside but still crunchy on the inside, then cool them. Toss with the capers, garlic, feta, red pepper, cucumber, dill, lemon juice, and the red wine vinegar. Season with salt and pepper.
Build the bowls (5 min)
Add sweet potatoes and chicken to each bowl, spoon the sauce over, sprinkle with feta, and serve the green bean side next to it.

Make it cheffy

Blanch and shock the green beans

How

Boil the green beans in well-salted water for 2-3 minutes, then plunge them into a bowl of ice water for 1 minute. Drain and pat dry.

Why

The beans stay bright green and snappy, and salting the water seasons them from the inside.

Swaps

Roast chicken → rotisserie chicken (the easy route) or any cooked chicken.
Feta → goat cheese.

Make ahead & storage

Make ahead

Roast the sweet potatoes and make the sauce ahead.

Storage

Store the components separately in the fridge up to 3-4 days. Add the sauce right before eating.

Macros per serving

Estimate

Calories: about 525
Protein: about 47 g
Carbs: about 52 g
Fat: about 13 g

Per serving, based on 4 servings. Sweet potato, chicken, and sauce only; the green bean side and feta are not included.

Back to the recipe box

Japanese Sweet Potato Chicken Bowl

Method

Roast the sweet potatoes (25-35 min)

Meanwhile, make the sauce (3 min)

Make the green bean side (10 min)

Build the bowls (5 min)