Why Make This Recipe
Chicken and Sweet Potato Bowls are a perfect meal option for anyone looking for a balanced and delicious dish. This recipe combines tender chicken, sweet potatoes, and vibrant green veggies over a bed of rice, topped with a creamy sauce that brings all the flavors together. It’s easy to prepare, nutritious, and satisfying, making it great for lunch or dinner. Plus, it’s customizable, so you can add your favorite ingredients!
How to Make Chicken and Sweet Potato Bowls
Ingredients:
- 2 medium sweet potatoes (peeled and cubed)
- 1 tbsp olive oil
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- Salt and black pepper (to taste)
- 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt and black pepper (to taste)
- 2 cups cooked white or brown rice
- 0.5 cup Greek yogurt (plain, or mayonnaise)
- 1 tbsp lime juice
- 1 tsp sriracha (or to taste)
- 0.5 tsp cumin
- 0.25 tsp paprika
- Pinch of cayenne pepper (optional)
- Salt (to taste)
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
- Fresh cilantro or parsley (chopped, for garnish)
Directions:
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes in 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway, until they are tender and caramelized.
- While the sweet potatoes are roasting, season the chicken cubes with garlic powder, onion powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring frequently, until golden and fully cooked.
- In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne. Add salt to taste until the mixture is smooth and thick.
- Cook the rice according to package instructions and steam or sauté the green vegetables.
- To serve, divide cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Drizzle generously with the creamy spiced sauce and garnish with fresh cilantro or parsley. Serve immediately.
How to Serve Chicken and Sweet Potato Bowls
You can serve Chicken and Sweet Potato Bowls warm right after preparing them. They make a filling lunch or dinner option. Feel free to adjust the sauce and seasoning to your taste and serve alongside extra greens for a refreshing crunch.
How to Store Chicken and Sweet Potato Bowls
Store any leftover Chicken and Sweet Potato Bowls in an airtight container in the refrigerator. They will keep well for up to 3 days. When ready to eat, you can reheat the bowls in the microwave or on the stovetop until heated through.
Tips to Make Chicken and Sweet Potato Bowls
- Make sure to cut the sweet potatoes into even cubes for consistent cooking.
- You can use any type of green vegetables. Try kale, asparagus, or mixed bell peppers!
- If you prefer a spicier sauce, add more sriracha or cayenne pepper.
Variation
You can swap out chicken for tofu or shrimp for a different flavor. Also, try switching the rice with quinoa or couscous for a new texture and taste!
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the components ahead of time and assemble the bowls when you are ready to serve.
Can I freeze Chicken and Sweet Potato Bowls?
While it’s best fresh, you can freeze the individual components for up to 2 months. Reheat thoroughly when you’re ready to enjoy.
What other toppings can I add?
Feel free to add ingredients like avocado, nuts, or seeds. You can also drizzle with additional dressing for extra flavor.
Chicken and Sweet Potato Bowls
Ingredients
For the sweet potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil for roasting
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- Salt and black pepper to taste
For the chicken
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tbsp olive oil for cooking
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt and black pepper to taste
For the bowls
- 2 cups cooked white or brown rice
- 0.5 cup Greek yogurt (plain, or mayonnaise) for the sauce
- 1 tbsp lime juice
- 1 tsp sriracha or to taste
- 0.5 tsp cumin
- 0.25 tsp paprika
- Pinch of cayenne pepper (optional)
- Salt (to taste)
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
- Fresh cilantro or parsley (chopped, for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes in 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- While the sweet potatoes are roasting, season the chicken cubes with garlic powder, onion powder, salt, and pepper.
Cooking
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the chicken and cook for 5-7 minutes, stirring frequently, until golden and fully cooked.
- In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne.
- Add salt to taste until the mixture is smooth and thick.
- Cook the rice according to package instructions and steam or sauté the green vegetables.
Serving
- Divide cooked rice among bowls.
- Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Drizzle generously with the creamy spiced sauce and garnish with fresh cilantro or parsley. Serve immediately.