Why Make This Recipe
Chicken and Sweet Potato Bowls are a delicious and wholesome meal that you can make easily at home. This recipe combines tender chicken, roasted sweet potatoes, and fresh vegetables served over a bed of rice, making it satisfying and nutritious. It’s perfect for meal prep or a family dinner.
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:
-
Toss cubed sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until tender and caramelized.
-
Season chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden and cooked through.
-
In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne. Season with salt to taste until smooth and thick.
-
Cook rice and steam or sauté 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 and garnish with fresh cilantro or parsley. Serve immediately.
How to Serve Chicken and Sweet Potato Bowls
Serve the Chicken and Sweet Potato Bowls warm. These bowls are great for a quick lunch or dinner. Enjoy them as they are, or you can add extra toppings like avocado or nuts for an added crunch.
How to Store Chicken and Sweet Potato Bowls
You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving. If you keep the sauce separate, it will stay fresh longer.
Tips to Make Chicken and Sweet Potato Bowls
- Cut sweet potatoes into even pieces to ensure they cook evenly.
- Check the chicken with a meat thermometer; it should reach an internal temperature of 165°F (75°C).
- Feel free to customize your veggies based on what you have handy or what’s in season.
Variation
For a vegetarian option, replace the chicken with chickpeas or tofu. You can also add different spices to the sauce for a unique flavor.
FAQs
1. Can I use frozen sweet potatoes for this recipe?
Yes, you can use frozen sweet potatoes. Just ensure to adjust the cooking time as needed.
2. What can I use instead of Greek yogurt?
You can use sour cream or mayonnaise instead of Greek yogurt if you prefer.
3. Can I meal prep this dish?
Absolutely! This dish is great for meal prep. Just store the ingredients separately to keep them fresh and combine them when ready to eat.
Chicken and Sweet Potato Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and wholesome meal combining tender chicken, roasted sweet potatoes, and fresh vegetables served over rice.
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)
Instructions
- Toss cubed sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until tender and caramelized.
- Season chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden and cooked through.
- In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne. Season with salt to taste until smooth and thick.
- Cook rice and steam or sauté 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 and garnish with fresh cilantro or parsley. Serve immediately.
Notes
For a vegetarian option, replace the chicken with chickpeas or tofu. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg
