Chicken and Sweet Potato Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
