Chicken and Sweet Potato Bowls

Chicken and Sweet Potato Bowls

A balanced and tasty meal combining tender chicken, sweet potatoes, and fresh green vegetables, perfect for dinner or meal prep.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

For the Roasted Sweet Potatoes

2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
0.5 teaspoon paprika
0.25 teaspoon garlic powder
to taste Salt and black pepper

For the Chicken

1 pound boneless, skinless chicken breast, cut into 1-inch cubes
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste Salt and black pepper
1 tablespoon olive oil (for cooking)

For the Sauce

0.5 cup Greek yogurt (plain) or mayonnaise
1 tablespoon lime juice
1 teaspoon sriracha (or to taste)
0.5 teaspoon cumin
0.25 teaspoon paprika
a pinch cayenne pepper (optional)
to taste Salt

For Assembling

2 cups cooked white or brown rice (for base)
1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber) to cut through richness
to taste Fresh cilantro or parsley (chopped) for garnish

Method

Roasting Sweet Potatoes

Preheat your oven to 400°F (200°C). In a bowl, toss the cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and black pepper. Spread them evenly on a baking sheet. Roast for about 25-30 minutes or until they are tender and slightly crispy on the edges.

Cooking Chicken

While the sweet potatoes are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Season the chicken cubes with garlic powder, onion powder, salt, and black pepper. Add the chicken to the skillet and cook for about 6-8 minutes, stirring occasionally, until it’s golden brown and cooked through.

Making the Sauce

In a small bowl, mix together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, cayenne pepper, and salt. Adjust the seasoning to your taste.

Assembling the Bowls

In each serving bowl, start with a base of cooked rice. Top with roasted sweet potatoes, cooked chicken, and a portion of steamed green vegetables. Drizzle with the creamy sauce and garnish with fresh cilantro or parsley.

Notes

Serve Chicken and Sweet Potato Bowls warm. They look great and taste even better when served right after assembling. You can add extra lime wedges on the side for those who like a zesty kick! If you have leftovers, store them in airtight containers in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm them in the microwave or on the stove until heated through. For extra flavor, marinate the chicken in the spices for 30 minutes before cooking. Feel free to add your favorite vegetables to the bowls. To make this meal even healthier, use brown rice instead of white rice.