Tandoori Chicken Sweet Potato Bowl

Tandoori Chicken Sweet Potato Bowl

with Garlic Yoghurt Dressing

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Bowls are all the rage right now... Buddha bowls, poke bowls, and now a tandoori chicken bowl. In keeping with the theme, it is healthy, while still being incredibly satisfying, warming and aromatic.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit

sweet potato

1 packet

chicken thigh

1 tub

tandoori paste

2 clove


1 unit


1 unit


1 bag

cos lettuce leaves

1 bag


1 unit


1 tub

Greek-style yoghurt


1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

Not included in your delivery

olive oil

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat21.8 g
of which saturates6 g
Carbohydrate41.6 g
of which sugars22.5 g
Dietary Fibre0 g
Protein41.3 g
Cholesterol0 mg
Sodium1170 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Bowl
Medium Non-Stick Pan
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1cm chunks. Place on an oven tray lined with baking paper and drizzle with olive oil. Add the salt, a pinch of pepper and toss to coat. Roast for 25-30 minutes or until tender. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time.


While the sweet potato is roasting, cut the chicken thigh into 1cm strips. In a medium bowl, combine the chicken thigh strips, the tandoori paste and a small drizzle of olive oil. Season with salt and pepper, toss to coat and set aside. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Shred the cos lettuce leaves. Finely chop the coriander. Using a vegetable peeler, peel the carrot into ribbons. TIP: You can grate the carrot if you'd prefer!


Heat the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and garlic in a medium frying pan over a medium-high heat. Cook for 30 seconds, or until golden. Transfer to a small bowl and set aside to cool for 5 minutes. Add the Greek yoghurt and a squeeze of lime juice to the garlic oil and stir to combine. Season generously with salt and pepper. TIP: Don't worry if it looks a little separated to begin with, it will come together after stirring for 1 minute.


Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken strips and cook, stirring, for 5-6 minutes or until cooked through.


Transfer the roasted sweet potato to a large bowl and add the cucumber, cos lettuce and carrot. Add the garlic yoghurt dressing and toss to coat. TIP: Toss just before serving to keep the leaves crisp!


Divide the salad between bowls and top with the tandoori chicken. Sprinkle with the coriander and crushed peanuts. TIP: For the low-calorie option, serve without the peanuts.