Chili Sweet Potato Bowl

Let me tell you something about sweet potatoes. Most people either bake them whole or turn them into fries. Both are good. But this Chili Sweet Potato Bowl is next level.

We’re talking crispy, seasoned sweet potato chips tossed in garlic powder, onion powder, buckwheat flour, and baked until golden. Topped with a spicy, hearty ground beef chili made with chili flakes, chopped tomatoes, and a splash of water. Finished with creamy mashed avocado and fresh coriander.

It’s sweet, spicy, savory, creamy, and so satisfying.

The sweet potato chips are the base crispy on the outside, tender on the inside. The chili is simple but bold, with just enough heat from the chili flakes. The mashed avocado adds cool creaminess. The coriander brings freshness.

Fifty minutes. One baking sheet, one skillet. Four servings. And a meal that’s healthy, hearty, and packed with protein.

Let’s make some chili sweet potato bowls.

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Why You’ll Love the Recipe

• 50 minutes start to finish. Hands-off baking time.
• One baking sheet + one skillet. Minimal cleanup.
• Crispy sweet potato chips. Tossed in garlic and onion powder.
• Buckwheat flour adds crispiness. Gluten free.
• Simple ground beef chili. Chili flakes, tomatoes, water.
• Cool, creamy mashed avocado. Balances the spice.
• High protein (28g) + high fiber. Keeps you full.
• Gluten free + dairy free. Fits almost every diet.
• Meal prep friendly. Reheats beautifully.

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What You’ll Need to Make

You’ll need a baking sheet, a large skillet, a mixing bowl, a cutting board and knife, a fork for mashing avocado, and a spatula.

Ingredients (Serves 4):

• 3 medium sweet potatoes
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 2 tbsp. buckwheat flour (or cornstarch)
• 1 tbsp. olive oil
• Salt and pepper, to taste
• 1 lb. (450g) lean ground beef
• 1 tbsp. chili flakes (adjust to taste)
• 1 can (14 oz/400g) chopped tomatoes
• 6 fl oz. (170ml) water
• 2 tbsp. chopped coriander (cilantro)
• 1 avocado, mashed

Nutrition per serving (estimated): Energy: ~530 kcal | Carbs: 42g | Protein: 28g | Fat: 28g

Recipe Keys: High Protein, High Fiber, Gluten Free, Dairy Free, One Baking Sheet + One Skillet, Meal Prep Friendly

What You’ll Need to Do

Time: 50 mins

Alright, let’s make a chili sweet potato bowl that’s crispy, spicy, creamy, and so good.

First, preheat your oven to 420°F (215°C).

Prep the sweet potatoes. Wash the sweet potatoes (leave the skin on it gets crispy). Cut them into chip-sized wedges or thick fries.

In a large bowl, combine the sweet potato chips with garlic powder, onion powder, buckwheat flour, salt, and pepper. Toss to coat evenly. Drizzle with 1 tablespoon of olive oil and toss again.

Spread the chips in a single layer on a baking sheet.

Bake for 40 minutes, stirring after 20 minutes, until the chips are crispy and golden.

While the chips bake, make the chili. Heat a large skillet over medium-high heat.

Add the lean ground beef. Cook for 2-3 minutes, breaking it up with a spatula, until browned.

Season with chili flakes. Stir to combine.

Add the chopped tomatoes (with their juices) and water. Stir.

Reduce heat to low and simmer for 20 minutes, stirring occasionally, until most of the liquid has evaporated and the chili has thickened.

While the chili simmers, mash the avocado. In a small bowl, mash the avocado with a fork. Season with a pinch of salt if desired.

Chop the fresh coriander.

Assemble the bowls. Divide the crispy sweet potato chips among four bowls.

Top each with a generous scoop of the beef chili.

Add a dollop of mashed avocado.

Sprinkle with fresh coriander.

Serve immediately.

Eat with a fork. Get some sweet potato, some chili, and some avocado in every bite.

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Easy Ingredient Swaps

• No lean ground beef? Use ground turkey, ground chicken, or plant-based ground.
• No sweet potatoes? Use regular potatoes or butternut squash.
• No buckwheat flour? Use cornstarch or arrowroot powder.
• No chili flakes? Use 1 tsp cayenne or 2 tsp chili powder.
• No fresh tomatoes? Use tomato sauce (reduce water to ¼ cup).
• No coriander? Use fresh parsley.
• No avocado? Use sour cream or Greek yogurt (not dairy free).
• Make it spicier: Double the chili flakes or add a chopped jalapeño.
• Make it vegetarian: Use plant-based ground or double the beans.

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Some Twist and Tweak Ideas

• Spicy version: Double the chili flakes. Add a chopped jalapeño to the chili.
• Cheesy version: Sprinkle with dairy-free cheese or nutritional yeast.
• Bean version: Add 1 can drained black beans or kidney beans to the chili.
• Bell pepper version: Add 1 diced bell pepper to the chili.
• Corn version: Add ½ cup frozen corn to the chili.
• Lime version: Squeeze fresh lime over the bowls before serving.
• Low carb version: Serve chili over roasted cauliflower instead of sweet potatoes.

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Some Helpful Tips

• Don’t crowd the baking sheet. Spread the sweet potato chips in a single layer. Crowding = steaming, not roasting. Use two baking sheets if needed.
• Stir halfway through. 20 minutes in, stir the chips to ensure even cooking.
• Buckwheat flour adds crispiness. It helps the chips get crispy in the oven. Cornstarch works too.
• Simmer the chili until thickened. 20 minutes is usually enough. You want the liquid to reduce so the chili isn’t watery.
• Mash the avocado just before serving. It will brown if left sitting. For meal prep, mash fresh when ready to eat.
• Taste and adjust chili flakes. Start with 1 tablespoon and add more if you like heat. You can always add, you can’t take away.

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Some Budget-Friendly Tips

• Sweet potatoes are affordable. Buy a bag. They last for weeks in a cool, dark place.
• Lean ground beef on sale. Buy in bulk. Freeze what you don’t use.
• Canned tomatoes are cheap. One can costs a few dollars. Stock up when on sale.
• Buckwheat flour in bulk. Buy only what you need. A little goes a long way.
• Avocado is the splurge. One avocado serves 4. A little goes a long way.
• Fresh coriander from a garden. One plant costs a few dollars. Endless fresh herbs.

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Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Make the sweet potato chips and chili separately. Store in the fridge. Reheat and assemble.
• In a bowl. Serve as a loaded sweet potato bowl with extra toppings.
• For a crowd. Double the recipe. Use two baking sheets for the chips.
• With a fried egg. Top with a fried egg for extra protein.
• For a game day spread. Serve the chili as a dip with sweet potato chips on the side.

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Some Storage and Reheating Tips

Fridge (chili only): Store in an airtight container for up to 5 days. The flavors actually get better on day 2.

Fridge (sweet potato chips only): Store in an airtight container for up to 4 days. They will lose crispiness but still taste great.

Fridge (assembled): Not recommended. Store components separately.

Freezer (chili only): Freeze for up to 3 months. Thaw overnight in the fridge.

Freezer (sweet potato chips): Not recommended texture becomes soft.

Reheating chili: Reheat in a skillet over medium heat for 5-6 minutes, or microwave for 2-3 minutes.

Reheating sweet potato chips: Reheat in the oven at 400°F for 5-7 minutes to restore crispiness. Or air fry at 375°F for 3-4 minutes.

Meal prep strategy: Make the chili and sweet potato chips. Store separately. Reheat chips in the oven or air fryer, reheat chili on the stovetop. Assemble fresh. Add fresh avocado and coriander just before serving.

Final Thoughts

Look, I love a classic bowl of chili. But serving it over crispy, seasoned sweet potato chips instead of rice? That’s a game changer. This Chili Sweet Potato Bowl is crispy, spicy, creamy, and so satisfying.

Crispy sweet potato chips tossed in garlic powder, onion powder, and buckwheat flour. A simple ground beef chili with chili flakes and chopped tomatoes. Cool, creamy mashed avocado. Fresh coriander on top.

Fifty minutes. One baking sheet, one skillet. 28g of protein. Gluten free. Dairy free.

Make it for a weeknight dinner. Make it for meal prep. Make it when you want something hearty, healthy, and delicious.

However you serve it, you’re getting a chili bowl that’s anything but boring.

Now go cut some sweet potatoes.

~ Danny Davis

P.S. If you try the spicy version with extra chili flakes and jalapeño, let me know. That’s my go-to upgrade. The heat with the sweet potatoes and cool avocado? Perfect balance.