Name: Chicken and Sweet Potato Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

Description

These Chicken and Sweet Potato Bowls are a perfect blend of sweet potatoes, juicy chicken, and a creamy, tangy sauce, all coming together in a colorful and cozy meal.

Ingredients

Scale

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

Instructions

Preheat your oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on a rimmed baking sheet.
Roast the sweet potatoes for 20 to 25 minutes, flipping halfway, until tender and nicely caramelized.
While potatoes roast, season the chicken cubes with 0.5 tsp garlic powder, 0.5 tsp onion powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat.
Cook the chicken for 5 to 7 minutes, stirring once or twice until golden and cooked through. Rest the chicken for a minute to let the juices settle.
Whisk together the Greek yogurt or mayo with lime juice, sriracha, cumin, paprika, and optional cayenne. Taste and add salt until the sauce is smooth and thick enough to drizzle.
Cook your rice and steam or sauté the green vegetables if using.
Divide the cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
Generously drizzle with the creamy spiced sauce. Garnish with fresh cilantro or parsley and serve immediately.

Notes

Make this recipe ahead of time, storing components separately. The sauce can be kept in the fridge for up to 4 days. Adjust flavors to your liking for a personalized dish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 500mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 25g
Cholesterol: 70mg

Keywords: chicken, sweet potatoes, healthy bowl, meal prep, creamy sauce, easy dinner