Chicken Sweet Potato Bowls

Chicken Sweet Potato Bowls are my go-to meal when I need something healthy that actually tastes amazing. These bowls pack tender seasoned chicken, caramelized sweet potatoes, and a zesty lime-yogurt sauce into one satisfying dish that comes together in about 45 minutes.

I started making these bowls during my busiest work weeks when I needed meals that could handle my chaotic schedule. There’s something comforting about having all your nutrients in one bowl – lean protein from the chicken, complex carbs from sweet potatoes and rice, plus that creamy spiced sauce that ties everything together. These Chicken Sweet Potato Bowls became my meal prep staple because they taste even better the next day, and I can customize each bowl based on what I’m craving. Whether you’re looking for easy healthy dinner recipes or the best meal prep bowls, this recipe delivers every single time.

What You’ll Need for These Chicken Sweet Potato Bowls

I’ve fine-tuned this ingredient list over dozens of batches. Pro tip: I always buy extra sweet potatoes because they shrink quite a bit when roasted, and trust me, you’ll want generous portions.

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (about 3 cups)
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

For the Pan-Seared Chicken:

• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper, to taste

For the Fluffy Rice Base:

• 2 cups cooked white or brown rice (about 3/4 cup uncooked rice)

For the Creamy Spiced Sauce:

• 1/2 cup Greek yogurt (plain, or mayonnaise for richer sauce)
• 1 tablespoon lime juice
• 1 teaspoon sriracha (or to taste)
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Pinch of cayenne pepper (optional)
• Salt, to taste

Optional Add-ins:

• 1 cup steamed or sautéed green vegetables (spinach, broccoli, or cucumber)
• Fresh cilantro or parsley, chopped, for garnish

How to Make Chicken Sweet Potato Bowls Step by Step

Step 1: Start the Rice Prepare your rice according to package directions. For 2 cups cooked rice, you’ll need about 3/4 cup uncooked rice. This typically takes 15-20 minutes.

Step 2: Roast the Sweet Potatoes Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet – don’t overcrowd or they’ll steam instead of caramelize. Roast for 20-25 minutes, flipping halfway through. You’re looking for tender insides with slightly crispy, caramelized edges.

Step 3: Cook the Chicken While the sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken cubes in a single layer (work in batches if needed). Season with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides and reaches an internal temperature of 165°F. Let it rest for 3 minutes before assembling.

Step 4: Prepare the Creamy Spiced Sauce In a small bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne pepper. Season with a pinch of salt. Stir until smooth and creamy. The sauce should be thick enough to drizzle but still flow easily.

Step 5: Prep Optional Vegetables If adding green vegetables to your Chicken Sweet Potato Bowls, steam or lightly sauté them now while everything else finishes cooking.

Step 6: Assemble Your Bowls Divide the cooked rice among 4 serving bowls (about 1/2 cup rice per bowl). Add equal portions of the roasted sweet potatoes and chicken on top of the rice. Tuck in any green vegetables on the side.

Step 7: Sauce and Garnish Drizzle the creamy spiced sauce generously over each bowl. The lime-yogurt sauce coats the chicken and vegetables beautifully. Garnish with fresh chopped cilantro or parsley. Serve immediately and enjoy.

Perfect Pairings for Chicken Sweet Potato Bowls

These bowls are complete meals on their own, but sometimes you want a little extra on the side.

Simple Green Salad: A light mixed greens salad with lemon vinaigrette balances the hearty sweet potatoes and adds fresh crunch to your meal.

Roasted Brussels Sprouts: Their slightly bitter, caramelized flavor complements the sweet potatoes beautifully and adds another layer of roasted goodness.

Avocado Slices: Fresh avocado adds healthy fats and creamy texture that pairs perfectly with the spiced yogurt sauce.

Garlic Naan or Pita: If you want to make these Chicken Sweet Potato Bowls more filling, warm flatbread is perfect for scooping up every last bite.

More Nutrient-Packed Bowl Recipes

These Chicken Sweet Potato Bowls combine protein-rich chicken with nutritious sweet potatoes for a colorful, satisfying meal. For more healthy bowl options, try the Grilled Chicken Broccoli Bowls for simpler greens, or the tropical Honey Lime Chicken Avocado Rice Stack for bright citrus flavors. Looking for seafood variety, the Honey Sriracha Salmon Bowls offer sweet-spicy appeal.

For sweet potato lovers, pair with the elegant Sweet Potato Goat Cheese Sage Pasta for a themed dinner.

Storing Your Chicken Sweet Potato Bowls

I always make a double batch of these bowls because they’re perfect for meal prep. Store each component separately in airtight containers in the refrigerator for up to 5 days. Keep the sauce in a small container and only add it right before eating to maintain the best texture.

For reheating, I recommend microwaving the rice, chicken, and sweet potatoes together for 1-2 minutes until warmed through, then adding fresh cold sauce on top. The contrast of warm bowl and cool creamy sauce is actually delicious. Pro tip: the flavors develop even more overnight, so day-two bowls often taste better than fresh ones.

You can freeze the cooked chicken and roasted sweet potatoes for up to 3 months. I don’t recommend freezing the rice or sauce. Thaw overnight in the refrigerator and reheat thoroughly before serving.

Common Questions About Chicken Sweet Potato Bowls

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