Korean BBQ Chicken Sweet Potato Bowls

Tender glazed chicken, roasted sweet potatoes, and fluffy rice come together in hearty Korean-inspired bowls with a sweet-spicy gochujang sauce.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb chicken thighs, boneless, skinless
• 2 medium sweet potatoes
• 3 cups cooked white rice
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic
• 1 tbsp vegetable oil
• 0.5 tsp salt
• 2 scallions
• 1 tbsp sesame seeds

Cooking instructions

1. Heat the oven to 425°F. Peel the sweet potatoes if desired and cut them into 1-inch cubes. Toss with the vegetable oil and salt, spread on a baking sheet, and roast until tender and lightly browned, 25 to 30 minutes. (about 30 min) — 425°F
2. While the potatoes roast, whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, and finely grated garlic in a small bowl. (about 5 min)
3. Pat the chicken dry and place it on a foil-lined baking sheet. Brush with half of the glaze. Roast until the thickest piece reaches 165°F, 16 to 20 minutes, depending on thickness. (about 20 min) — 425°F; chicken 165°F
4. Brush the cooked chicken with the remaining glaze, then rest for 5 minutes before slicing. Do not reuse glaze that touched raw chicken unless it is cooked separately; use the reserved portion only for finishing. (about 5 min)
5. Divide the cooked rice among four bowls. Top with the roasted sweet potatoes and sliced chicken. Sprinkle with sliced scallions and sesame seeds, and serve hot. (about 5 min)