Chicken and Sweet Potato Protein Bowls

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This high protein bowl is inspired by the Thai coconut salad from Modern Market. It’s veggie-packed with lot’s of texture and a creamy peanut mango dressing that’s so good you’ll want to eat it with a spoon.

grain bowl with greens, chicken and sweet potatoes

Why I’m Obsessed with this Recipe

If there’s one type of meal I never tire of, it’s a loaded grain bowl. A grain bowl is like a salad, but more satisfying and interesting with a grain added in (could be farro, quinoa, rice, etc.) for a little more staying power.

I tend to whip up meals like this for lunch to work through any leftovers in the fridge in a new way. For this specific recipe however, it is absolutely worth it to make each of the listed components because the flavors are incredible paired together.

There’s a fast casual place near my house (Modern Market) and they have a menu item called the Thai Coconut Salad. This is my take on the Thai coconut, with a few small changes and some farro added for nutrition too 🤓

If you’ve got big protein goals this year this one is for you! This bowl has 39 grams of protein and 7 grams of fiber so we aren’t talking about a flimsy salad here. This will keep you energized hours and the best part is, it’s actually so enjoyable. Everything we want in a January meal, right? Even if protein is the last thing on your mind, I know you’ll love this one.

Here’s everything you need to make this gorgeous chicken and sweet potato bowl!

Ingredients

farro – a nutty and wholesome whole grain that’s high in fiber and adds “chew” factor. It’s definitely my personal favorite whole grain. And you can buy quick-cooking farro that’s ready in about 10-12 minutes.
roasted sweet potatoes are so pillowy and lovely in this bowl. They add just a touch of sweetness and a beautiful orange color. Roast them ahead of time if you think of it, and this whole recipe moves a lot faster.
chicken – I use rotisserie or pre-cooked chicken breast to cut down on moving parts here. If you buy raw chicken and need to cook it, here’s a good recipe for cooking simple baked chicken breast.
red onion – see the notes section for a tutorial on pickling these! While you can totally leave the thinly-sliced onions raw, pickling them is easy and really adds a beautiful tang. As a bonus, you’ll have any leftover pickled onions available for tacos, burritos, salads, etc. for the rest of the week.
Dressing: peanut butter, mango, rice vinegar, ginger, cilantro, jalapeño, maple syrup
spring mix (or similar greens, such as power greens)
English cucumber – I tend to use the English cucumbers over regular almost exclusively because they’re less watery and have a more mild flavor. Any cucumber will work, including those cute minis you can sometimes find in the produce section.
unsweetened coconut flakes are the most unexpected, yet lovely “extra” here. Use shredded if you can’t find the flakes, but I wouldn’t recommend the sweetened variety traditionally used in baked goods.
peanuts, preferably unsalted and dry-roasted. I like them over the oily variety that you find in the canister. Peanuts add the best crunch, plus a little extra protein too.

closeup of a colorful grain bowl with drizzle of creamy dressing, pickled onions and coconut flakes on top

There isn’t much of a “how-to” section for this one because the steps are so self-explanatory. It’s a little high-maintenance. But it would be the perfect meal to prep on the weekend so you can have it for lunch a few times during the week and there are some things you can do to speed the whole process up.

Here’s some equipment that will make life easier:

Recommended Tools & Equipment

Food processor: to make the dressing, you’ll notice there’s things like a whole mango, raw jalapeño and ginger root. In short: this is not your standard vinaigrette that you can whisk by hand! The food processor makes it so simple. If you hate taking it out because of the cleanup, just toss the parts in the dishwasher at the end (except the base of course).
Sheet pan and parchment sheets: when roasting the sweet potato chunks, I use my go-to pan and pre-cut parchment to make clean up so much easier. This way you won’t have to scrub the pans every time you use them.
Chef’s knife: this knife is a great performer, especially at the price point. I’ve had it for years and it continues to be the one I reach for most. When you’re cutting hard vegetables like sweet potatoes or chopped peanuts, you’ll want something sharp and reliable.
Mandoline: I highly recommend a mandoline for thinly slicing onions for pickling. It’s faster and easier, and you can actually get uniformly sliced onions (which is important!). This can be hard to accomplish with a knife. You can also use it to slice the cucumbers quickly. I use a mandoline to slice radishes in this favorite recipe too. It’s just a great tool to have in your kitchen.

drizzling creamy dressing on a protein bowl

FAQs and Ingredient Substitutions

What can I prep ahead of time?

You can cook the farro, roast the sweet potatoes, make the dressing and pickle the onions ahead of time. Store each in an airtight container in the fridge until ready to assemble. Prep once and you can enjoy this high protein bowl for a few meals.

How can I make this gluten-free?

The only ingredient you’ll need to swap is the farro, which is wheat. You can leave it out and call it good. Or if you want this to have more staying power and you like the idea of a grain bowl better, add in some quinoa or brown rice (these microwave packets are really great for a fast lunch).

I have a peanut allergy – what can I substitute?

In the dressing, use tahini or almond butter in place of the peanut butter. Instead of the peanuts, try slivered almonds (toast them for even more flavor).

3 More Grain Bowls to Try: