Why Make This Recipe
Chicken and Sweet Potato Bowls are a nutritious and delicious meal that can easily become a family favorite. This dish combines tender roasted sweet potatoes, flavorful chicken, and vibrant green vegetables, all balanced out with a creamy spiced sauce. It’s not only filling but also packed with vitamins, making it a fantastic choice for any day of the week.
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
- Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway, until they are tender and caramelized.
- Season chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden and cooked through.
- 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 and steam or sauté any green vegetables you plan to use.
- Divide the cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Generously drizzle with the creamy spiced sauce and garnish with fresh cilantro or parsley. Serve immediately.
How to Serve Chicken and Sweet Potato Bowls
Serve Chicken and Sweet Potato Bowls warm in individual bowls. You can add more sauce for extra flavor and freshness. These bowls are great for lunch or dinner and can be made ahead to pack for work or school.
How to Store Chicken and Sweet Potato Bowls
If you have leftovers, store them in an airtight container in the refrigerator. Enjoy within 3-4 days. You can reheat them in the microwave or on the stovetop. Just be sure to add a splash of water to keep everything moist.
Tips to Make Chicken and Sweet Potato Bowls
- Cut the sweet potatoes into uniform pieces to ensure they roast evenly.
- Feel free to mix in different vegetables based on what you have at home. Bell peppers, zucchini, or asparagus work well too.
- Adjust the sriracha in the creamy sauce to your spice preference.
Variation
For a vegetarian option, swap out the chicken for chickpeas or black beans. They will provide protein and a nice texture. You can also add more spices, like cumin or coriander, for additional flavor.
FAQs
Can I use other kinds of potatoes instead of sweet potatoes?
Yes, you can use regular potatoes or even butternut squash. Cooking times may vary.
Is it possible to make this dish gluten-free?
Absolutely! This recipe is naturally gluten-free. Just ensure to check any packaged ingredients, like yogurt.
Can I meal prep these bowls?
Yes! These bowls are perfect for meal prepping. Assemble them in advance and store the sauce separately to keep everything fresh.
Chicken and Sweet Potato Bowls
Ingredients
For the roasted sweet potatoes
- 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)
For the chicken
- 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)
For the bowl assembly
- 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)
Instructions
Preparation
- Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway, until they are tender and caramelized.
- Season chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden and cooked through.
- 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 and steam or sauté any green vegetables you plan to use.
Assembly
- Divide the cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Generously drizzle with the creamy spiced sauce and garnish with fresh cilantro or parsley. Serve immediately.
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