Name: Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce.
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 medium sweet potatoes (cut into 1-inch cubes); 3 tablespoons toasted sesame oil or extra virgin olive oil (for marinating and roasting); 1/4 cup low sodium soy sauce (adds depth and umami flavor); 3-4 tablespoons Gochujang (a key ingredient for Korean flavor); 2 tablespoons honey (balances the heat from the Gochujang); 1 inch fresh ginger (grated, for a fragrant kick); 2 cloves garlic (grated, enhances the overall flavor); 2 tablespoons toasted sesame seeds (for garnish and added crunch); 2 pounds boneless chicken breasts (cut into 2-inch cubes); Kosher salt and black pepper (for seasoning); 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo (base for the Yum Yum sauce); 2-3 cups kale (roughly torn, adds nutritious green element); 1 lime juice (juice from 1 lime, brightens the dish); 1/4 cup fresh cilantro (roughly chopped for freshness); 3 cups steamed white or brown rice (serves as the base for the bowl); Optional toppings: kimchi, avocado, shredded carrots, green onions, sliced cucumbers, and radishes (for serving)

Jump to Recipe

If you’re on the hunt for a dinner recipe that checks all the boxes—easy to prepare, deliciously flavorful, and absolutely satisfying—look no further than this Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce. This dish effortlessly combines juicy chicken pieces marinated in a spicy-sweet sauce, tender roasted sweet potatoes, and a delectable drizzle of Yum Yum sauce, all served over a bed of fluffy rice. It’s a one-pan wonder that makes cleanup a breeze and will have your family coming back for seconds!

Why It’s Crowd-Pleasing

This dish is a hit for several reasons. First, the vibrant flavors of the Gochujang (Korean chili paste) and honey create a sweet and spicy marinade that elevates the chicken to new heights. The sweet potatoes add a natural sweetness and pair beautifully with the savory components. Plus, the Yum Yum sauce adds a creamy, tangy finish that ties everything together. It’s a meal that’s not only visually appealing but also packed with nutrients, making it a perfect dinner option for families and gatherings alike.

Ingredient Breakdown

To create this delicious Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce, here’s what you’ll need:

2 medium sweet potatoes: Cut into 1-inch cubes for even roasting.
3 tablespoons toasted sesame oil or extra virgin olive oil: For marinating and roasting.
1/4 cup low sodium soy sauce: Adds depth and umami flavor.
3-4 tablespoons Gochujang: A key ingredient for that Korean flavor profile.
2 tablespoons honey: Balances the heat from the Gochujang.
1 inch fresh ginger: Grated, for a fragrant kick.
2 cloves garlic: Grated, enhances the overall flavor.
2 tablespoons toasted sesame seeds: For garnish and added crunch.
2 pounds boneless chicken breasts: Cut into 2-inch cubes for quick cooking.
Kosher salt and black pepper: For seasoning.
1/4 cup plain Greek yogurt, sour cream, or olive oil mayo: Base for the Yum Yum sauce.
2-3 cups kale: Roughly torn, adds a nutritious green element.
Juice from 1 lime: Brightens the dish.
1/4 cup fresh cilantro: Roughly chopped for freshness.
3 cups steamed white or brown rice: Serves as the base for the bowl.
Optional toppings: Kimchi, avocado, shredded carrots, green onions, sliced cucumbers, and radishes for serving.

What You’ll Need (Gear)

To make your cooking experience smooth and easy, gather the following gear:

Large mixing bowl: For marinating the chicken and sweet potatoes.
Sheet pan: To roast everything together in the oven.
Whisk: For mixing the marinade and Yum Yum sauce.
Grater: For ginger and garlic.
Measuring cups and spoons: To ensure accurate measurements.
Spatula: For tossing and serving.

Make Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce.: A Simple Method

Follow these easy steps to bring your Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce to life:

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). This high temperature is perfect for roasting the sweet potatoes and chicken to a beautiful golden brown.

Step 2: Prepare the Marinade

In a large mixing bowl, combine the toasted sesame oil, low sodium soy sauce, Gochujang, honey, grated ginger, and grated garlic. Whisk everything together until well combined.

Step 3: Marinate the Chicken

Add the cubed chicken breasts to the marinade, ensuring every piece is well coated. Allow the chicken to marinate for at least 20 minutes, or up to 2 hours if you have time. This will enhance the flavors significantly.

Step 4: Roast the Sweet Potatoes

While the chicken is marinating, prepare the sweet potatoes. Toss the cubed sweet potatoes with a drizzle of sesame oil, a pinch of kosher salt, and black pepper. Spread them in a single layer on a sheet pan. Roast in the preheated oven for about 15 minutes.

Step 5: Add the Chicken

After the sweet potatoes have roasted for 15 minutes, remove the pan from the oven. Push the sweet potatoes to one side of the sheet pan and add the marinated chicken to the other side. Spread everything out evenly, ensuring the chicken has some space to cook properly.

Step 6: Roast Everything Together

Return the sheet pan to the oven and roast for an additional 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized. Stir halfway through to promote even cooking.

Step 7: Prepare the Yum Yum Sauce

While the chicken and sweet potatoes are roasting, whip up the Yum Yum sauce. In a small bowl, combine Greek yogurt (or your preferred alternative), lime juice, and a pinch of salt. Mix until smooth and creamy.

Step 8: Serve It Up

Once everything is cooked, remove the sheet pan from the oven. Toss the kale with a little lime juice and add it to the pan, letting the residual heat wilt the leaves slightly. Serve the chicken and sweet potatoes over a bed of steamed rice, drizzling with Yum Yum sauce. Garnish with sesame seeds, chopped cilantro, and any additional toppings you desire.

Dairy-Free/Gluten-Free Swaps

If you need to make this dish dairy-free or gluten-free, here are some simple swaps:

Greek yogurt: Substitute with dairy-free yogurt or avocado for the Yum Yum sauce.
Soy sauce: Use tamari or coconut aminos for a gluten-free option.
Honey: Maple syrup can be used as a vegan alternative.

Errors to Dodge

When preparing your Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce, keep these tips in mind to avoid common pitfalls:

Don’t overcrowd the sheet pan; this can lead to steaming instead of roasting.
Ensure even cutting of sweet potatoes and chicken for uniform cooking.
Don’t skip marinating the chicken; it’s essential for flavor.
Check for doneness with a meat thermometer; chicken should reach 165°F (75°C).

How to Store & Reheat

To keep your leftovers fresh and delicious:

Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or in an oven preheated to 350°F (175°C) until warmed through.
You can also freeze the cooked chicken and sweet potatoes for up to 3 months. Thaw in the refrigerator before reheating.

Quick Weeknight Wins

If you’re looking for more quick and delicious meal ideas, check out these links:

Time to Try It

Now that you have all the details, it’s time to get cooking! The Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce is not just a meal; it’s an experience that brings family and friends together around the table. With its bold flavors and simple preparation, you’ll find yourself making this dish again and again. Enjoy the deliciousness!

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