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Chicken Sweet Potato Bowls

Chicken Sweet Potato Bowls
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The Chicken and Sweet Potato Bowls are the perfect balance of lean protein, complex carbohydrates, and vibrant flavors. These bowls feature perfectly roasted sweet potatoes, juicy seasoned chicken, fluffy rice, and a creamy spiced sauce.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (about 3 cups)
  • 1 tablespoon olive oil (for sweet potatoes)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder (for sweet potatoes)
  • Salt and freshly ground black pepper, to taste (for sweet potatoes)
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon olive oil (for chicken)
  • 1/2 teaspoon garlic powder (for chicken)
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste (for chicken)
  • 2 cups cooked white or brown rice (about 3/4 cup uncooked)
  • 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 (for sauce)
  • Pinch of cayenne pepper (optional)
  • Salt, to taste (for sauce)
  • 1 cup steamed or sautéed green vegetables (optional)
  • Fresh cilantro or parsley, chopped, for garnish (optional)

Instructions

  1. Prepare rice according to package directions. For 2 cups cooked rice, use about 3/4 cup uncooked rice. This takes 15-20 minutes.
  2. Preheat oven to 400°F (200°C). In a large bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread sweet potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender with slightly crispy, caramelized edges.
  4. While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cubes in a single layer and season with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F. Let rest 3 minutes.
  5. In a small bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, paprika, optional cayenne pepper, and salt until smooth and creamy.
  6. If using green vegetables, steam or lightly sauté them now.
  7. Divide cooked rice among 4 serving bowls (about 1/2 cup each). Add equal portions of roasted sweet potatoes and chicken on top of rice. Add green vegetables if using.
  8. Drizzle creamy spiced sauce generously over each bowl. Garnish with fresh chopped cilantro or parsley. Serve immediately.

Notes

  • Greek yogurt provides a tangy, lighter, protein-rich option while mayonnaise creates a richer, more indulgent flavor. Both yield creamy, thick sauce.
  • Store components separately in airtight containers for up to 5 days. Keep sauce separate and add just before serving.
  • Can substitute chicken with salmon, shrimp, tofu, or black beans. Adjust cooking times accordingly.
  • For meal prep, make large batches at beginning of week and store separately for best texture.
  • Don’t overcrowd chicken in skillet or it will steam instead of brown properly.

Nutrition

Find it online: https://www.benefitiany.com/chicken-sweet-potato-bowls/