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Chicken Curry Bowl with Bacon, Roasted Sweet Potatoes & Pickled Red Onions

A hearty bowl featuring curried chicken, crispy bacon, roasted sweet potatoes, and tangy pickled red onions, served over rice with a creamy curry drizzle.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, diced
  • 2 teaspoons curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 medium sweet potatoes, peeled and cubed
  • 6 slices thick-cut bacon
  • 2 cups cooked jasmine rice
  • 2 cups baby spinach
  • 1 avocado, sliced
  • 2 tablespoons chopped fresh cilantro
  • For the Pickled Red Onions:
  • 1 small red onion, thinly sliced
  • ½ cup apple cider vinegar
  • ½ cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • For the Curry Drizzle:
  • ½ cup plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon curry powder
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • Pinch of salt

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Combine the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread onto a baking sheet and roast for 25-30 minutes, turning halfway through until caramelized and tender.
  3. Mix the vinegar, warm water, sugar, and salt until dissolved. Add the sliced onions and let pickle while preparing the remaining ingredients.
  4. Cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels, then crumble into bite-sized pieces.
  5. Toss the diced chicken with curry powder, garlic powder, cumin, salt, pepper, and the remaining olive oil.
  6. Heat a large skillet over medium-high heat and cook the chicken for 7-9 minutes until golden, cooked through, and lightly caramelized.
  7. Whisk together the Greek yogurt, mayonnaise, curry powder, lemon juice, honey, and a pinch of salt until smooth.
  8. Divide the cooked rice among four serving bowls.
  9. Arrange the spinach, roasted sweet potatoes, curry chicken, avocado slices, bacon, and drained pickled onions over the rice.
  10. Drizzle generously with the curry sauce, garnish with chopped cilantro, and serve immediately.

Notes

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 645 kcal