Dinner

Nourishing Grain Bowl with Sweet Potatoes, Chicken, and Creamy Chipotle Sauce Recipe

ByBen Miller October 20, 2025October 20, 2025

Introduction

This Nourishing Grain Bowl is a vibrant and wholesome meal packed with flavors and textures. Featuring roasted sweet potatoes, tender shredded chicken, and a creamy chipotle sauce, it’s a perfect balance of nutritious ingredients that satisfy both body and palate.

The dish is a colorful salad with several visible layers and textures. The bottom layer is a mix of small, light beige quinoa grains sprinkled throughout. On top of this are round slices of cooked sweet potatoes in a warm orange color with a soft, slightly browned texture. There are fresh green leafy herbs scattered all over, along with bright green slices of avocado showing their creamy, smooth texture. Thin strips of purple cabbage add a vibrant contrast, lying between and over the other ingredients. The salad is drizzled with a light orange creamy sauce unevenly spread across the top, adding a smooth and moist look. The whole dish rests on a white plate set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium sweet potato (cut in ¼-inch rounds)
2 tablespoons olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon chili powder
¾ teaspoon kosher salt (divided)
1 cup rotisserie chicken (shredded)
2 cups kale (finely chopped)
1 cup quinoa (cooked)
¼ small red onion (thinly sliced)
1 cup red cabbage (shredded)
1 medium avocado (sliced)
½ cup creamy chipotle sauce (see link for recipe)
2 tablespoons cilantro (torn)

Instructions

Step 1: Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Step 2: Place the cut sweet potatoes on the baking sheet, toss with olive oil and ½ teaspoon kosher salt. Bake for 18-20 minutes, flipping halfway through, until tender and cooked through.
Step 3: Prepare the creamy chipotle sauce according to the referenced recipe.
Step 4: Cook the quinoa as directed (such as using an Instant Pot). Once cooked, let it cool before assembling the bowl.
Step 5: In a bowl, combine the kale and remaining ¼ teaspoon kosher salt. Massage the kale until slightly softened.
Step 6: Add the cooked quinoa, shredded chicken, sliced red onion, and shredded red cabbage to the kale. Toss gently to combine.
Step 7: Top the mixture with the roasted sweet potatoes, sliced avocado, and drizzle with the creamy chipotle sauce.
Step 8: Sprinkle torn cilantro leaves over the top and serve immediately. Enjoy!

Tips & Variations

To add more depth, season sweet potatoes with garlic, onion powder, smoked paprika, and chili powder before roasting.
Swap rotisserie chicken for chickpeas or black beans for a vegetarian version.
If you prefer a spicier bowl, add extra chipotle sauce or sprinkle crushed red pepper flakes.
Massage kale with a small amount of olive oil and lemon juice for a brighter flavor and softer texture.

Storage

Store the grain bowl components separately in airtight containers for up to 3 days in the refrigerator. Keep avocado slices separate to prevent browning. Reheat the quinoa, chicken, and sweet potatoes gently in the microwave or on the stove, then assemble fresh before serving.

How to Serve

A large white bowl filled with a colorful layered salad sits on a wooden board atop a white marbled surface. The salad has several visible layers: a base of chopped dark greens and shredded purple cabbage, a middle layer of light fluffy quinoa scattered evenly, and slices of bright orange roasted sweet potatoes placed on top. Bright green avocado slices and fresh green cilantro leaves are spread around, drizzled lightly with a creamy textured orange sauce. A fork rests on the right side inside the bowl, with a pink cloth napkin beneath the board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this grain bowl ahead of time?

Yes, you can prepare components like quinoa, roasted sweet potatoes, and shredded chicken in advance. Keep them refrigerated separately and assemble the bowl just before eating to maintain freshness.

What can I use instead of creamy chipotle sauce?

If you don’t have chipotle sauce, try a yogurt-based dressing with lime and smoked paprika or a simple tahini sauce for a creamy, flavorful alternative.