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30 Oct

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Sticky Honey Soy Chicken & Roasted Sweet Potato Wellness Bowls

October 30, 2026

  • Prep: 20 mins
  • Cook: 30 mins

Ingredients

Roasted Sweet Potatoes

700 g Gold Sweet Potatoes, peeled and cut into 3cm cubes

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp onion powder

Sea salt and cracked black pepper

Sticky Honey Soy Chicken

600 g chicken thigh fillets, cut into bite-sized pieces

1 tbsp olive oil

2 garlic cloves, minced

1 tsp grated fresh ginger

Sticky Honey Soy Marinade

1/4 cup soy sauce or tamari

2 tbsp honey or maple syrup

1 tbsp sweet chilli sauce

1 tbsp rice vinegar

1 tsp sesame oil

1-2 tbsp water

Serving suggestions

Cooked basmati or jasmine rice

Steamed broccollini

Edamame beans

Fresh coriander

Sesame seeds

Lime wedges

Directions

1Preheat the oven to 220°C fan-forced.

2Toss the sweet potato with olive oil, smoked paprika, garlic powder, onion powder, salt and pepper.

3Spread over a lined baking tray in a single layer.

4Roast for 30 minutes, turning halfway, until golden and caramelised.

5Heat olive oil in a large frying pan over medium-high heat.

6Cook the diced chicken for 8 minutes until browned and opaque in the centre.

7Add the garlic and ginger and cook for another minute.

8In a small bowl whisk together the marinade ingredients.

9Pour over the chicken.

10Simmer for 3 minutes until the sauce becomes glossy and sticky.

11To assemble your bowls, divide the rice between 4 serving bowls.

12Arrange the roasted sweet potato, chicken, broccolini and edamame into sections.

13Sprinkle generously with sesame seeds.

14Finish with fresh coriander, a squeeze of lime and the leftover honey soy marinade.

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