Chicken and Sweet Potato Bowls
A healthy and delicious meal combining tender chicken, roasted sweet potatoes, and fresh vegetables, perfect for quick weeknight dinners or meal prep.
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.
Notes
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.