Chicken and Sweet Potato Bowls
A balanced and delicious dish featuring tender chicken, roasted sweet potatoes, and vibrant green veggies over a bed of rice, topped with a creamy sauce.
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.
Notes
You can serve Chicken and Sweet Potato Bowls warm right after preparing them. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as needed. Feel free to adjust sauce and seasoning to taste. For variations, swap out chicken for tofu or shrimp and rice for quinoa or couscous.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 15gSaturated Fat: 3gSodium: 400mgFiber: 10gSugar: 5g
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