Chicken and Sweet Potato Bowls Recipe

Introduction

Chicken and Sweet Potato Bowls are a wholesome, colorful meal perfect for any night of the week. Roasted sweet potatoes and savory chicken pair beautifully with a creamy, spiced sauce to create a balanced and satisfying dish.

Ingredients

• 2 medium sweet potatoes (peeled and cubed)
• 1 tbsp olive oil (for sweet potatoes)
• 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 (for chicken)
• 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

1. Step 1: Toss the cubed sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, flipping halfway through, until tender and caramelized.
2. Step 2: Season the chicken cubes with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes until golden brown and cooked through.
3. Step 3: In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and an optional pinch of cayenne pepper. Add salt to taste until smooth and thick with a creamy consistency.
4. Step 4: Prepare the cooked rice according to package instructions. Steam or sauté your choice of green vegetables until tender.
5. Step 5: Divide the cooked rice among serving bowls. Top with roasted sweet potatoes, pan-seared chicken, and the green vegetables.
6. Step 6: Drizzle the creamy spiced sauce generously over each bowl. Garnish with fresh cilantro or parsley and serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken in a mixture of lime juice and spices for 30 minutes before cooking.
• Swap sweet potatoes for butternut squash or roasted carrots for a different twist.
• Use quinoa or cauliflower rice instead of regular rice for a low-carb option.
• Add avocado slices or a handful of toasted nuts for extra texture and richness.
• Adjust sriracha amount in the sauce to control the heat level according to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to the rice if it feels dry. The sauce is best served fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes?

Yes, you can substitute fresh sweet potatoes with frozen cubed sweet potatoes. Thaw them slightly and adjust roasting time as needed, keeping an eye to avoid overcooking.

What can I substitute for Greek yogurt in the sauce?

You can use mayonnaise, sour cream, or a dairy-free yogurt alternative depending on your dietary preference and taste. Each will add a slightly different flavor and texture but will keep the sauce creamy.

Chicken and Sweet Potato Bowls Recipe

Print Recipe

★★★★★

4.6 from 222 reviews

These Chicken and Sweet Potato Bowls are a nutritious and colorful meal featuring roasted sweet potatoes, pan-seared chicken, fluffy rice, and vibrant green vegetables, all brought together with a zesty, creamy spiced sauce made from Greek yogurt and sriracha. Perfect for a wholesome lunch or dinner, this bowl balances savory, spicy, and fresh flavors for a satisfying and well-rounded dish.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 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)

Chicken

• 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)

Rice and Vegetables

• 2 cups cooked white or brown rice
• 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)

Creamy Spiced Sauce

• 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)

Garnish

• Fresh cilantro or parsley (chopped, for garnish)

Instructions

1. Roast the Sweet Potatoes: Toss the cubed sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and black pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through to ensure even caramelization and tenderness.
2. Cook the Chicken: Season the chicken cubes with garlic powder, onion powder, salt, and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until the pieces are golden brown and cooked through.
3. Prepare the Creamy Spiced Sauce: In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and cayenne pepper if using. Adjust seasoning with salt to taste. Stir until the sauce is smooth and has a thick, gooey consistency.
4. Cook Rice and Vegetables: Cook the rice according to package instructions. Prepare green vegetables by steaming or sautéing them until just tender but still vibrant in color.
5. Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top each bowl with roasted sweet potatoes, pan-seared chicken, and the green vegetables.
6. Add the Sauce and Garnish: Generously drizzle the creamy spiced sauce over each bowl. Garnish with freshly chopped cilantro or parsley. Serve immediately for the best taste and texture.

Notes

• You can swap Greek yogurt with plain mayonnaise for a richer sauce, but yogurt provides a lighter option.
• Adjust the amount of sriracha and cayenne pepper to control the heat level.
• Use brown rice for a whole grain option with more fiber.
• Sweet potatoes can also be roasted in an air fryer if preferred, adjusting time accordingly.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: chicken bowl, sweet potato bowl, healthy chicken recipe, roasted sweet potatoes, creamy sauce, easy dinner bowl, nutritious meals