Chicken and Sweet Potato Bowls
A nutritious and delicious meal combining roasted sweet potatoes, flavorful chicken, and vibrant green vegetables, finished with a creamy spiced sauce.
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.
Notes
Serve warm in individual bowls. Add more sauce for extra flavor and freshness. This dish is great for lunch or dinner and can be made ahead for meal prep.