Are you looking for a delicious and healthy meal that’s easy to prepare? Look no further than these Chicken and Sweet Potato Bowls! This dish is not only packed with flavor but also rich in nutrients. The combination of tender chicken, sweet roasted potatoes, and fresh greens makes for a satisfying meal any day of the week.
Why make this recipe
These Chicken and Sweet Potato Bowls are perfect for busy weeknights or meal prepping for the week. They are quick to assemble, healthy, and can be customized to suit your taste. Plus, they are a great way to get a balance of protein, carbs, and veggies all in one bowl. Not to mention, the creamy spiced sauce adds a burst of flavor that ties everything together!
How to prepare 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)
Steps:
- Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway, until tender and caramelized.
- Season chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through.
- Whisk Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne. Season with salt until smooth and of a thick gooey consistency.
- Cook rice and steam/sauté green vegetables if using.
- Divide cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Generously drizzle with creamy spiced sauce. Garnish with fresh cilantro or parsley. Serve immediately.
How to serve Chicken and Sweet Potato Bowls
These bowls are best served fresh, right after you prepare them. You can serve each component separately and let everyone build their own bowl. This makes it fun and interactive!
How to store Chicken and Sweet Potato Bowls
If you have leftovers, store the components separately in airtight containers. The roasted sweet potatoes and chicken can be kept in the fridge for up to three days. To reheat, warm them in the oven or microwave until heated through. Keep the sauce and greens separate to maintain freshness.
Tips to make Chicken and Sweet Potato Bowls perfectly
- For the best flavor, let the chicken marinate in the seasoning for at least 30 minutes before cooking.
- Don’t overcrowd the pan when cooking the chicken; this helps it brown nicely.
- Feel free to add your favorite veggies or swap out the greens based on what you have at home.
Variations
Try adding different spices to the chicken for a different flavor. You could also use different types of potatoes or grains, like quinoa or farro, or mix in some avocado for extra creaminess!
FAQ
1. Can I use leftover chicken in this recipe?
Absolutely! Leftover chicken works great in these bowls. Just skip the cooking step and simply warm it up.
2. Can I make this recipe vegan?
Yes! You can substitute the chicken with chickpeas or tofu, and replace Greek yogurt with a plant-based alternative.
3. Is this dish gluten-free?
Yes! As long as you use gluten-free grains and sauces, this bowl can easily be made gluten-free.
Enjoy making your Chicken and Sweet Potato Bowls! They are a wholesome and tasty option for any meal.
Chicken and Sweet Potato Bowls
- Total Time: 45
- Yield: 4 servings
- Diet: Healthy
Description
A delicious and healthy bowl packed with tender chicken, sweet roasted potatoes, and fresh greens, topped with a creamy spiced sauce.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 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
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 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)
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, cucumber)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway, until tender and caramelized.
- Season chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through.
- Whisk Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne. Season with salt until smooth and thick.
- Cook rice and steam/sauté green vegetables if using.
- Divide cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Generously drizzle with creamy spiced sauce and garnish with fresh cilantro or parsley. Serve immediately.
Notes
For best results, let chicken marinate in seasoning for at least 30 minutes before cooking. Store leftovers separately in airtight containers for up to three days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American