Mojo Chicken & Sweet Potato Bowl

by Kayla Berman on June 11, 2026 0 comments

My deliciously simple Mojo Chicken & Sweet Potato Bowl recipe comes together in a flash using just one sheet pan. It’s loaded with colorful veggies, absolutely packed with protein, brimming with citrus-spiced goodness, and is perfect for eating on the couch while you binge-watch your favorite show. It’s the perfect weeknight meal!

When life gets busy, I LOVE sheet pan meals—they’re quick to prep, the oven does most of the work, and cleanup is a snap. From this zesty chicken sweet potato bowl and sheet pan chicken fajitas to tangy-sweet sheet pan Hawaiian pineapple chicken and Asian-inspired honey soy sheet pan chicken thighs, the humble sheet pan knows no bounds.

This colorful chicken and sweet potato recipe hits all the flavor marks: juicy chicken, warm spices, tangy-sweet citrus, creamy sweet potatoes, and snappy green beans, all in one bowl. Best of all, the prep is almost non-existent. Mix up a quick marinade, cube your chicken and sweet potatoes, then toss and bake. So simple!

Plus, each serving of these chicken and sweet potato sheet pan bowls is loaded with 54 grams of protein—nearly a day’s worth for an average 155-pound person—and an array of veggies. I can’t imagine a more nourishing meal!

Love sweet potatoes as much as I do? Check out my ground turkey sweet potato bake, healthier sweet potato nachos, and Southwestern ground beef sweet potato skillet recipes next!

Why You’ll Love This Power Bowl Recipe

Hearty & Satisfying – Each bowl offers over 50 grams of protein with a good balance of both fiber and fat to keep your tummy full and your body fueled.
Quick & Easy – With only one pan and just 20 minutes of active prep, this chicken sweet potato bowl feels doable on even the busiest of nights.
Vibrant But Cozy – The creamy sweet potatoes provide a satisfying, nourishing base that’s perfect for cold nights, while the zesty mojo-like sauce lend a vibrant quality that makes it just as delicious in warmer months.

Nutritional Deep Dive

These chicken sweet potato bowls are a well-balanced, nutrient-dense meal that delivers a satisfying mix of protein, healthy fats, and complex carbohydrates. Each serving (about ¼ of the recipe, without any added grains) contains approximately 660 calories, with an impressive 54 grams of protein to support muscle repair and keep you feeling full and energized.

The 31 grams of carbohydrates come primarily from the sweet potatoes, providing a steady source of energy along with 5 grams of fiber to support digestion and help maintain stable blood sugar levels. Meanwhile, 36 grams of fat—largely from olive oil and the chicken—add richness and help enhance the absorption of fat-soluble vitamins.

This recipe is naturally Whole30- and Paleo-friendly when served with cauliflower rice, but it’s also highly customizable to suit your dietary goals. Here are a few ideas:

If you’re looking to bump up the protein, the easiest move is simply adding more chicken. You can also layer in extras like Greek yogurt on top or toss in beans if you’re not keeping it Paleo.
To boost fiber, think plants on plants. Keep the sweet potato skins on, pile on extra veggies like broccoli or Brussels sprouts, or swap in a grain like quinoa.
Lightening things up is all about being mindful of fats and portions. Use a little less oil, stick with chicken breast, and bulk up your bowl with extra non-starchy veggies like green beans or cauliflower rice.
To cut carbs, scale back on the sweet potatoes and lean more on veggies and cauliflower rice. You can keep the bowls just as filling by adding a bit of healthy fat like avocado, which helps balance things out without relying on carbs.
If you want a richer, more satisfying bowl, swap in chicken thighs and don’t be shy with ingredients like olive oil or adding sliced avocado.

Ingredients & Substitutions

Sweet Potatoes – I recommend reaching for orange-fleshed varieties like garnet, jewel, covington or beauregard since they tend to be sweeter and more moist than pale or purple-fleshed varieties. That said, feel free to use whichever variety you have on hand!
Boneless Skinless Chicken Breasts – If you prefer a richer flavor, you can swap in boneless skinless chicken thighs instead. Just note that the nutritional facts will shift a bit.
Olive Oil – Your normal cooking oil is perfect! Feel free to swap in avocado or canola oil if preferred.
Paprika & Ground Cumin – For warmth without heat. You can also use chili powder if you don’t have paprika on hand.
Garlic Powder & Onion Powder – For allium sweetness without tears or papery skins to contend with. Only have garlic or onion flakes? Use about 1.5-2x as much, then blitz in a clean spice grinder or mortar and pestle for more even distribution.
Lime Juice – Fresh is always best, particularly when it comes to lemon and lime juice where the bottled versions tend to taste bitter. In a pinch, Nellie and Joe’s Famous Key Lime Juice is the best pantry version you can get.
Orange Juice – Fresh orange juice is delightful, but you can get very good bottled versions in the refrigerated aisle these days. If possible, try to reach for a jug that isn’t from concentrate (e.g. Odwalla) for the brightest flavor.
Garlic – Jarred minced garlic or garlic paste is an easy shortcut if needed.
Frozen Green Beans – You can also use fresh, but make sure to trim their ends and cut into bite-sized pieces. Haricot verts also work and require less trimming.
Cooked Cauliflower Rice – I wanted to keep these chicken and sweet potato bowls Whole30/Paleo-friendly, plus we already get plenty of carbs from the sweet potatoes. That said, you’re welcome to use any grain or quasi-grain you prefer!
Kosher Salt & Black Pepper – Just the seasoning basics.

How To Make A Baked Chicken Sweet Potato Bowl

Step 1: Preheat the Oven. Preheat your oven to 400°F to get it nice and toasty, ready to work its magic on our sweet potatoes.

Step 2: Season the Sweet Potatoes. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, salt, garlic powder, paprika, and black pepper. Give it all a good stir to make sure the potatoes are evenly coated in those delicious seasonings.

Step 3: Roast the Sweet Potatoes. Spread the seasoned sweet potatoes out on a baking sheet and pop them in the preheated oven. Let them roast for about 20 minutes, until they’re tender and starting to caramelize around the edges.

Step 4: Season the Chicken. While the potatoes are doing their thing, add the chicken pieces to the same mixing bowl. Drizzle them with lime juice, then sprinkle on the cumin, garlic powder, onion powder, salt, and pepper. Toss everything together until the chicken is fully coated.

Step 5: Finish Roasting. Once the 20 minutes for the sweet potatoes is up, give them a flip. Then, make some room on the baking sheet and add the seasoned chicken and frozen green beans. Return the whole shebang to the oven for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F.

Step 6: Make the Mojo Sauce. In a high-speed blender, combine the garlic, olive oil, orange juice, lime juice, and a pinch of salt. Blend until it’s nice and smooth. Then, transfer the mixture to a small saucepan and simmer it over medium heat for 5-10 minutes, until it thickens up enough to coat the back of a spoon.

Step 7: Assemble & Serve. Time to put it all together! Grab a bowl and layer in the cauliflower rice, roasted chicken, sweet potatoes, and green beans. Drizzle the delectable garlic sauce over the top and enjoy your vibrant, cozy creation!

sweet potato cubes in a mixing bowl with oil and seasonings.

seasoned sweet potatoes on a sheet pan before roasting.

Optional Variations

The great thing about this recipe is that it’s so versatile. You can mix and match ingredients to suit your pantry situation and dietary needs!

Protein Swaps: These easy chicken & sweet potato power bowls work well with a variety of proteins. Use boneless, skinless chicken thighs instead of breasts for a richer, more tender protein. Swap in cubed pork tenderloin for a different take. You can also make it vegetarian by using tofu or chickpeas in place of the chicken.
Veggie Variations: Don’t have frozen green beans on hand? Use whatever you do have! Fresh green beans offer a crisper texture. You can also try roasting Brussels sprouts or cauliflower florets alongside the sweet potatoes. Bell peppers or zucchini are great for extra color and nutrition.
Carb Alternatives: Not a fan of cauliflower rice? Use quinoa, brown rice, or farro instead for a heartier grain-based base. (P.S. Quinoa is a complete protein!) Or, serve it over a bed of mixed greens or baby spinach for a lower-carb option. You can also swap the sweet potatoes for regular potatoes or butternut squash cubes.
Sauce Swaps: Take your inspiration from around the globe! Make a creamy avocado sauce by blending avocado, lime juice, garlic, and cilantro for more of a Tex-Mex twist. Craving Mediterranean flavors? Whisk together Greek yogurt, cucumber, lemon juice, dill, and a pinch of salt for a tangy cucumber dill tzatziki sauce. You can also use basil cashew pesto for an Italian vibe.

Expert Tips

Roast the Sweet Potatoes Properly – The key to perfectly roasted sweet potatoes is to make sure they’re cut into even, bite-sized cubes and tossed with plenty of oil, spices, and seasoning, and preheat your oven well. This helps them get deliciously caramelized on the outside while remaining tender on the inside.
Dry the Chicken for Maximum Flavor – Be sure to pat the chicken dry before seasoning to ensure the marinade sticks.
Use Frozen Green Beans for Convenience – Frozen green beans are a total time-saver for this recipe. They roast up quickly and evenly alongside the chicken and sweet potatoes without needing any prep. Just make sure to spread them out in a single layer on the baking sheet.
Blend the Mojo Sauce Until Smooth – For the best texture, be sure to blend the sauce ingredients in a high-powered blender until completely smooth and emulsified. Simmering it on the stovetop helps thicken it up nicely.
Customize to Your Taste – One of the best things about this recipe is how easily it can be customized. Feel free to swap in different proteins, veggies, carbs, and sauces to make it your own. Just be mindful of portion sizes and macros if you’re watching your intake.
Meal Prep Like a Pro – This chicken and sweet potato bowl recipe is perfect for meal prepping. Make a big batch of the roasted components ahead of time, then simply reheat and assemble individual servings throughout the week. The mojo sauce also keeps well in the fridge.

Serving Suggestions

These vibrant, nourishing mojo chicken and sweet potato bowls make for a satisfying and versatile meal that doesn’t require anything extra. For a quick and easy lunch or dinner, portion out the roasted chicken and veggies into individual bowls, then drizzle the tangy garlic sauce over top.

These bowls also make a fantastic meal prep staple. Cook up a big batch of the components at the beginning of the week, then mix and match them for easy grab-and-go lunches or dinners. Or, scoop it all into a whole wheat pita, tortilla wrap, or cottage cheese flatbread for a portable handheld meal.

Storage and Reheating Instructions

Refrigeration: For optimal freshness and texture, the chicken, veggies and sauce are best stored separately in airtight containers in the refrigerator for up to 4 days. The garlic sauce may thicken up in the fridge, so you may need to thin it out with a bit of water or broth when you’re ready to serve.
Freezing: The components can be frozen individually for longer-term storage, lasting up to 3 months in the freezer. Be sure to allow the components to cool completely before transferring them to freezer-safe bags or containers to help prevent the formation of unwanted ice crystals.
Reheating: Transfer the chicken, sweet potatoes, and green beans to a baking sheet and warm them in a 350°F oven for 10-15 minutes, until heated through. For the garlic mojo sauce, gently reheat it in a small saucepan over medium heat, stirring frequently, until it’s warmed and pourable. If you’re reheating frozen ingredients, you may need to add an extra 5-10 minutes to the oven time to ensure everything is piping hot. You can also microwave individual portions if you prefer.

FAQs

What sauce goes with chicken and sweet potatoes?

While a Cuban mojo-inspired sauce is the star of this particular recipe, there are plenty of other tasty sauce options that would also work well with a chicken and sweet potatoes. A cool and creamy Greek yogurt ranch dressing, a vibrant chimichurri, or creamy pesto sauce would also be delicious drizzled over the top. For a lighter, healthier approach, a simple vinaigrette made with olive oil, vinegar, and fresh herbs works too!

What is Cuban mojo chicken?

Cuban mojo chicken refers to a traditional Cuban dish featuring chicken that is marinated and cooked in a flavorful mojo sauce. Mojo sauce is a marinade and condiment made by blending together garlic, citrus juices (typically orange and lime), olive oil, and spices like cumin and oregano. While my recipe isn’t authentic, it’s inspired by these yummy flavors!

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