Why Make This Recipe
Chicken and Sweet Potato Bowls are a delicious and healthy meal. This recipe combines tender chicken, sweet potatoes, and fresh vegetables, making it a balanced dish full of flavors. It’s perfect for a quick weeknight dinner or meal prep, as you can easily make it in batches. Plus, it’s versatile and can be customized to suit your taste!
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 with 1 tablespoon of olive oil, paprika, garlic powder, salt, and black pepper.
- Spread the sweet potato mixture on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
- While the sweet potatoes roast, season the chicken cubes with garlic powder, onion powder, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes until it turns golden brown and is completely cooked through.
- In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne pepper. Season with salt to taste until smooth and at a thick, gooey consistency.
- If you haven’t done so already, cook the rice and steam or sauté the green vegetables.
- Divide the cooked rice among bowls. Top each bowl with roasted sweet potatoes, cooked chicken, and green vegetables.
- Generously drizzle the creamy spiced sauce over the bowls.
- Garnish with fresh cilantro or parsley. Serve immediately.
How to Serve Chicken and Sweet Potato Bowls
Serve Chicken and Sweet Potato Bowls warm. Each bowl is hearty and can be enjoyed on its own or with additional toppings like extra spices or salsa, if desired.
How to Store Chicken and Sweet Potato Bowls
To store leftovers, place the bowls in airtight containers. They can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze the chicken and sweet potatoes separately from the rice and sauce. Thaw before reheating.
Tips to Make Chicken and Sweet Potato Bowls
- Make sure to cut the sweet potatoes into even cubes for consistent cooking.
- Feel free to change the vegetables based on what you have available. Peppers, zucchini, or snap peas would also work well.
- You can use leftover roasted chicken to save time on busy nights.
Variation
You can easily turn this bowl into a vegetarian dish by replacing the chicken with chickpeas or tofu for added protein. Additionally, switch brown rice for quinoa for a different grain option.
FAQs
1. Can I use frozen sweet potatoes?
Yes, you can use frozen sweet potatoes! Just roast them according to the package instructions.
2. Is there a substitute for Greek yogurt?
Yes, you can use sour cream or mayonnaise as alternatives.
3. Can I add other spices?
Absolutely! Feel free to customize the spices to your taste. Chili powder or curry powder can add a nice twist to the dish.
Chicken and Sweet Potato Bowls
Ingredients
For the 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 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
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and black pepper.
- Spread the sweet potato mixture on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
Cooking Chicken
- While the sweet potatoes roast, season the chicken cubes with garlic powder, onion powder, salt, and black pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes until it turns golden brown and is completely cooked through.
Making the Sauce
- In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne pepper. Season with salt to taste until smooth and at a thick, gooey consistency.
Assembly
- If you haven't done so already, cook the rice and steam or sauté the green vegetables.
- Divide the cooked rice among bowls. Top each bowl with roasted sweet potatoes, cooked chicken, and green vegetables.
- Generously drizzle the creamy spiced sauce over the bowls.
- Garnish with fresh cilantro or parsley. Serve immediately.
