Description
This Chicken and Sweet Potato Bowl is a wholesome and colorful meal featuring tender roasted sweet potatoes, juicy pan-seared chicken breast, and nutritious green vegetables served over fluffy rice. Topped with a creamy, spiced yogurt sauce, this dish combines vibrant flavors and textures for a satisfying and balanced bowl perfect for a healthy lunch or dinner.
Ingredients
Units
Scale
Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil (divided)
- 0.5 teaspoon paprika (divided)
- 0.25 teaspoon garlic powder
- Salt and black pepper, to taste
Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for frying)
Other Ingredients
- 2 cups cooked white or brown rice
- 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
Sauce
- 0.5 cup Greek yogurt (plain or mayonnaise) (or substitute with sour cream if desired)
- 1 tablespoon lime juice
- 1 teaspoon sriracha (or to taste)
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika (remaining)
- A pinch cayenne pepper (optional)
Garnish
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes.
- Roast Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, 0.5 teaspoons paprika, 0.25 teaspoon garlic powder, salt, and black pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, flipping halfway through until they are tender and caramelized.
- Season Chicken: While the sweet potatoes roast, season the chicken cubes with 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, salt, and black pepper evenly.
- Cook Chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned chicken cubes and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through.
- Prepare Sauce: In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, the remaining 0.5 teaspoon paprika, and a pinch of cayenne pepper if using. Taste and adjust salt as needed until the sauce is smooth and thick.
- Assemble Bowls: Divide the cooked rice evenly among four bowls. Top each with a portion of roasted sweet potatoes, pan-seared chicken, and steamed or sautéed green vegetables.
- Serve: Drizzle each bowl generously with the prepared creamy spiced sauce. Garnish with freshly chopped cilantro or parsley. Serve immediately and enjoy your balanced and flavorful meal.
Notes
- Use brown rice for a nuttier flavor and added fiber.
- Sweet potatoes can be roasted a day ahead to save time.
- Adjust the spice level of the sauce by varying the amount of sriracha and cayenne pepper.
- Substitute green vegetables according to preference or seasonality.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
