Sweet Potato & Chicken Power Bowl

Inspiration Sparker

This recipe was supposed to be completely different. We were actually hoping to prepare CookingLight’s Beef and Broccoli Stuffed Sweet Potatoes. Unfortunately, the sweet potatoes had some bruising on them, so we were forced to cut those spots off and salvage what was left. Fortunately, what we created instead was delicious!


We are excited to share this Sweet Potato & Chicken Power Bowl treat with you. It should provide about four servings and is in line with the Paleo diet. We always try to stretch our meals so we have lunch the next day. We save a lot of money by not going out to eat for lunch, despite it being a culture at both of our offices. To note, this meal could also easily be made to Whole30 standards if you substitute the jarred roasted red bell peppers and olive oil. Either way, here goes nothing:


  • 4 sweet potatoes
  • 1 spear of broccoli
  • 4 garlic gloves, minced
  • 1 red onion, chopped
  • 1 (12 oz) jar roasted red bell peppers, drained and chopped
  • 1 lb of ground chicken
  • 1/4 cup chopped green onions
  • 3 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 3 tablespoons Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt
  • 3 teaspoons onion powder
  • 3 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried parsley flakes
  • Cracked pepper to taste



  1. Heat oven to 425 degrees.
  2. While the oven gets to temperature, peel and dice sweet potatoes. (Since our potatoes had some bruising, we were forced to peel them to ensure we removed all of those bruised areas. But you don’t have to peel them if you don’t want to!)
  3. Lightly coat diced sweet potatoes with a one tablespoon of olive oil. Season with one tablespoon of the Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt, one teaspoon of onion powder, one teaspoon of garlic power, parsley flakes, and cracked pepper to liking.
  4. Place on baking sheet and roast for 12-15 minutes.
  5. While the sweet potatoes are roasting, remove broccoli florets from their stems.
  6. Lightly coat broccoli florets with a one tablespoon of olive oil. Season with one tablespoon of the Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt, one teaspoon of onion powder, one teaspoon of garlic power, and cracked pepper to liking.
  7. At this point, the sweet potatoes should have been roasting for about 12 minutes. Remove them from oven, flip, and sprinkle broccoli over the diced sweet potatoes.
  8. Roast for another 12-15 minutes until broccoli florets become golden.
  9. While the broccoli and sweet potatoes continue to roast, heat one tablespoon of olive oil in a large sauce pan on medium heat, and swirl to coast the pan.
  10. Add chopped onion and red bell peppers, and cook for 5 minutes or until tender, stirring frequently.
  11. Add garlic, and cook 2 minutes, stirring frequently.
  12. Stir in red pepper flakes, one tablespoon Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt, one teaspoon onion powder, one teaspoon garlic powder, one teaspoon chili powder.
  13. Add ground chicken, and cook approximately 6 minutes, stirring to crumble.
  14. Remove sweet potatoes and broccoli from oven. Divide into fourths and place 1/4 in bowl. Top sweet potatoes and broccoli with 1/4 chicken mix from saucepan. Garnish with green onions (because we were able to be fancy this week).
  15. ENJOY!

Here are some pictures from the process:

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This healthy power bowl gives you a lot of energy and fills you up for a long period of time. It’s easy to prepare, especially if you pre-chop all of the vegetables. Without pre-chopping our vegetables, it probably took us about an hour to make. Although green onions is something we would not typically have minded skipping, we think it complements this recipe really well, so we highly recommend.

If you make this soon, let us know how it goes!


Simple Spatchcock Chicken w/ Salt & Vinegar Potatoes

Earlier this week we planned a simple, yet delicious, meal consisting of a full chicken which we can stretch into lunches the next day (surprise, surprise). For those of you who are unfamiliar with what a “spatchcock chicken” is, it is a whole chicken which has had the backbone removed so it can lay flat while cooking or roasting. When preparing the chicken we like to use a sharp pair of kitchen scissors  and simply cut up both sides of the backbone until it is removed. By doing this you allow the chicken to cook quicker on the grill, opposed to a beer can or rotisserie style.



  1. Remove the backbone from the chicken, rinse thoroughly, and pat dry leaving the skin on.
  2. Season chicken with Meat Church’s “The Gospel” All Purpose Rub until thoroughly coated and dust with Wassi’s Maple Reserve rub for a touch of sweetness.
  3. Set the Big Green Egg to 400 degrees direct and place the chicken breast side down for 15 minutes or until the skin becomes crispy.
  4. After the 15 minutes, flip the chicken to the back side with the legs/thighs fanned out and let roast for 30-40 minutes until the breasts reach 155 degrees.
  5. While the chicken is on the egg, wash the red potatoes and place into a pot of water and set the stove to high and boil for 25-30 minutes until they are soft.
  6. Strain the potatoes and water and let them cool briefly.  Once the potatoes are cool enough to handle, use a heavy glass/mug to press them into small circles.
  7. Heat butter in a pan on medium-high heat until  melted and then place the pressed potatoes in the pan and rotate them until crispy on both sides.  Salt and pepper to taste.
  8. Once the potatoes are crispy add the white vinegar and turn off the heat letting the vinegar soak into the potatoes.
  9. Remove the chicken after reaching 155 degrees and let rest for 5-10 minutes.
  10. Serve with a side of Trader Joe’s Sriracha & Roasted Garlic BBQ Sauce and ENJOY!

This is a great recipe for hosting and/or meal prepping! You should get around 4-5 servings, dependent on how many scraps you end up feeding your dog. If you try it, let us know what you think!