Mango Chicken Sweet Potato Bowl

6-8 servings


  • 2 cups orange juice
  • ½ cup coconut milk
  • 1 tablespoon fresh ginger, minced
  • 1-1 ½ jalapeño pepper, diced
  • 3 cloves garlic , minced
  • 2 tablespoons tamari
  • ½ teaspoon sea salt
  • 2 medium sweet potatoes, peeled, sliced into wedges
  • 2 pounds chicken breasts
  • 1 tablespoon curry powder
  • juice of 1 lime
  • 1 tablespoon tapioca starch


  • greens
  • cooked brown rice
  • shredded unsweetened coconut
  • chopped mango
  • chopped cashews


  1. Blend juice, coconut milk, ginger, jalapeño, garlic, tamari and salt in slow cooker insert.
  2. Arrange sweet potato wedges with chicken breasts on top. Sprinkle chicken with curry powder.
  3. Cook on low for 5 hours until chicken is cooked through.
  4. Remove cooked chicken and sweet potatoes from cooker. Set aside to cool a little. Meanwhile stir together lime juice and tapioca starch. Stir into liquid in slow cooker.
  5. Shred chicken breasts and add back to pot. Cook on high for another 30 minutes to thicken sauce. Mash sweet potatoes with a fork.
  6. To serve, arrange chicken and mashed sweet potatoes in bowls with some greens and rice. Top with shredded coconut, chopped mango and chopped cashews.

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