Chicken and Sweet Potato Bowls
Delightful and nutritious Chicken and Sweet Potato Bowls packed with flavor, perfect for weeknight dinners or meal prep. Fully customizable to suit your taste!
Ingredients
For the Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil divided
- 0.5 teaspoon paprika divided
- 0.25 teaspoon garlic powder
- Salt and black pepper, to taste
For the Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 tablespoon olive oil for frying
For the Rice and Vegetables
- 2 cups cooked white or brown rice
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
For the Sauce
- 0.5 cup Greek yogurt (plain or mayonnaise) or substitute with sour cream if desired
- 1 tablespoon lime juice
- 1 teaspoon sriracha or to taste
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika remaining
- a pinch cayenne pepper (optional)
For Garnish
- Fresh cilantro or parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 0.5 teaspoons of paprika, garlic powder, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
Cooking
- While the sweet potatoes are roasting, season the chicken cubes with garlic powder, onion powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes until golden brown and cooked through.
- In a separate bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, the remaining paprika, and optional cayenne. Adjust seasoning with salt until the sauce reaches a smooth, thick consistency.
Assembly
- To assemble, divide the cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Drizzle generously with the creamy spiced sauce and garnish with chopped cilantro or parsley. Serve immediately.
Notes
Feel free to substitute Greek yogurt with sour cream or adjust spices as per your taste buds. Store leftovers in an airtight container for 3-4 days or freeze components separately for up to 3 months. Reheat until chicken reaches at least 165°F (75°C) before serving again.