Nashville Hot Chicken Sweet Potato Bowl
A hearty bowl combining spicy Nashville hot chicken with sweet potatoes, crunchy cabbage, and a tangy yogurt ranch sauce.
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes (peeled and cut into ½-inch cubes)
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken
- 1.5 pounds boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Nashville Hot Sauce
- 1 tablespoon olive oil
- 1 tablespoon hot sauce
- 1 tablespoon honey
- 1 teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon brown sugar
- ¼ teaspoon salt
For the Bowl Assembly
- 2 cups shredded green cabbage
- 1 cup cherry tomatoes (halved)
- ½ cup dill pickles (sliced)
- ¼ cup red onion (thinly sliced)
For the Yogurt Ranch Sauce
- ½ cup plain nonfat Greek yogurt
- 2 tablespoons low-fat milk
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Preparation of Sweet Potatoes
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, place the sweet potatoes. Add 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss everything together to coat the sweet potatoes evenly.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, turning halfway through, until they are tender and lightly browned.
Cooking the Chicken
- In another large mixing bowl, place the chicken pieces. Add 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat the chicken well.
- Heat a large skillet over medium-high heat. Add the chicken to the skillet and cook for 7 to 9 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F (75°C).
Making the Nashville Hot Sauce
- In a small bowl, combine 1 tablespoon of olive oil, hot sauce, honey, cayenne pepper, smoked paprika, garlic powder, brown sugar, and salt. Whisk until blended.
- Pour the Nashville hot sauce over the cooked chicken. Toss until the chicken is evenly coated in the sauce.
Preparing the Yogurt Ranch Sauce
- In another small bowl, add Greek yogurt, milk, lemon juice, dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
Assembly
- To assemble, divide the roasted sweet potatoes among 4 bowls. Top each bowl with Nashville hot chicken, shredded cabbage, cherry tomatoes, pickles, and red onion.
- Drizzle each bowl with the yogurt ranch sauce and sprinkle with the sliced green onions.
Notes
This dish is perfect for a weeknight dinner or meal prep, combining flavors and textures that satisfy hunger while providing essential nutrients. Adjust spiciness to your liking by modifying cayenne pepper.