This easy, satisfying couscous and sweet potato bowl combines fluffy couscous, caramelized roasted sweet potato, and tender shredded chicken for a balanced, feel-good meal.

A colorful bowl filled with couscous, roasted sweet potato cubes, and shredded chicken, garnished with herbs and served with a drizzle of sauce.

Perfect for meal prep or using up leftovers, this warm, colorful bowl is naturally dairy-free and versatile—dress it up with a dollop of my 5 Minute Sauce (Roasted Pepper + Feta) creamy hummus, or a quick yogurt dressing for extra flavor and texture.

Why This Recipe Works

Balanced and nourishing – With fiber-rich sweet potato, lean protein from shredded chicken, and fluffy couscous, this bowl is a complete, feel-good meal.
Meal prep–friendly – Roast, shred, and steam ahead of time — then just assemble and serve.
Leftovers turned delicious – Use up pre-cooked chicken or sweet potatoes in a new, flavorful way.
Endlessly flexible – Add herbs, sauces, greens, or extras to suit your mood or the contents of your fridge.

Ingredients

Couscous – Steams quickly with just boiled water; soft, light, and soaks up flavor beautifully
Roasted sweet potato – Naturally sweet and satisfying; roast with olive oil, salt, and pepper.
Shredded chicken – Use leftovers or quickly poach, roast, or shred a store-bought rotisserie chicken
Olive oil – To roast the sweet potato and finish the couscous with richness
Salt and pepper – Essential seasoning for both couscous and vegetables
Optional add-ons:
- Sauce or hummus for creaminess
- Lemon juice or vinegar for brightness
- Fresh parsley, mint, or coriander
- Sliced avocado or a boiled egg for extra protein

How to Make Couscous and Roasted Sweet Potato Bowl

Roast the sweet potato:
Preheat oven to 400°F (200°C). Cut sweet potato into cubes (leave the skin on if you like), toss with olive oil, salt, and pepper. Roast for 25–30 minutes or until golden and tender. You can also make this air fryer roasted sweet potatoes.
Cook the couscous:
In a heatproof bowl, pour boiling water over the couscous (1:1 ratio or slightly more water), cover, and let sit for 5–10 minutes. Fluff with a fork, season with salt and olive oil. Full recipe here.
Prepare the chicken:
Shred cooked chicken with two forks or your hands. Season with salt and pepper, and warm it if preferred.
Assemble the bowl:
In a wide bowl, layer couscous, roasted sweet potatoes, and chicken. Drizzle with olive oil or a sauce of choice, sprinkle with herbs or greens, add spices if you prefer or red pepper flakes and serve.

Recipe Notes

Make it vegan: Leave out the chicken and add chickpeas, tofu, or more veggies.
Spice it up: Sprinkle with cumin, paprika, or chili flakes when roasting sweet potato.
Storage: Keeps well in the fridge for up to 4 days. Assemble just before serving to keep textures fresh.
Grain swap: Swap couscous for quinoa, bulgur, or brown rice for a gluten-free or whole grain option.

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Variations

Make it vegan – Swap chicken for chickpeas, white beans, or grilled tofu.
Switch up the grain – Use quinoa, bulgur, or brown rice instead of couscous.
Add flavor – Sprinkle cumin, paprika, or chili flakes on the sweet potatoes before roasting.
Sauce it up – 5-Minute Sauce, hummus, or a yogurt-tahini dressing all work beautifully.

Storage Tips

This bowl is ideal for meal prep! Store the couscous, sweet potatoes, and chicken in separate airtight containers in the fridge for up to 4 days. Assemble just before eating to keep the textures fresh.

You can also pack it into a lunchbox, either layered or as a mixed bowl — just add the 5-Minute Sauce (or your dressing of choice) in a separate small container to drizzle before serving. This makes it perfect for on-the-go lunches or a quick heat-and-eat dinner.

💡 Storage & Lunchbox Tips

Fridge: Store couscous, roasted sweet potatoes, and chicken in separate airtight containers for up to 4 days.
Freezer: Roast sweet potatoes and cooked chicken can be frozen for up to 2 months. (Couscous is best made fresh.)
Reheat: Gently warm components in the microwave or on the stovetop. Defrost frozen items overnight in the fridge.
Lunchbox tip: Layer couscous, chicken, and sweet potato in a container or jar. Keep the 5-Minute Sauce in a separate container and drizzle just before serving.

Couscous and Roasted Sweet Potato Bowl (with Shredded Chicken)