Chicken and Sweet Potato Bowls Recipe

Introduction

This Chicken and Sweet Potato Bowl is a vibrant and satisfying meal packed with flavor and nutritious ingredients. With roasted sweet potatoes, juicy seasoned chicken, and a creamy, spicy sauce, it’s perfect for a wholesome lunch or dinner. Easy to prepare and full of texture, this dish is sure to become a household favorite.

Ingredients

• 2 medium sweet potatoes (peeled and cubed)
• 1 tbsp olive oil (divided)
• 0.5 tsp paprika (for sweet potatoes)
• 0.25 tsp garlic powder (for sweet potatoes)
• Salt and black pepper (to taste, divided)
• 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
• 0.5 tsp garlic powder (for chicken)
• 0.5 tsp onion powder (for chicken)
• 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 (for sauce)
• Pinch of cayenne pepper (optional)
• 1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
• Fresh cilantro or parsley (chopped, for garnish)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, 0.5 teaspoon paprika, 0.25 teaspoon garlic powder, salt, and black pepper to taste. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
2. Step 2: While the sweet potatoes roast, season the chicken cubes with 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the chicken for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
3. Step 3: In a small bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, 0.25 teaspoon paprika, and a pinch of cayenne pepper if using. Season with salt to taste, stirring until smooth and thickened.
4. Step 4: Prepare rice according to package instructions and steam or sauté your choice of green vegetables until tender.
5. Step 5: Divide the cooked rice among serving bowls. Top each with roasted sweet potatoes, pan-seared chicken, and green vegetables.
6. Step 6: Generously drizzle the creamy spiced sauce over the bowls. Garnish with chopped fresh cilantro or parsley. Serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken in the garlic and onion powder with a splash of lime juice for 30 minutes before cooking.
• Swap sweet potatoes for butternut squash or regular potatoes for a different twist.
• Use avocado instead of the creamy sauce for a dairy-free option.
• Add roasted chickpeas or black beans for more plant-based protein.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sweet potatoes gently in a skillet or microwave. Add the sauce and fresh herbs just before serving to maintain freshness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes?

Yes, frozen sweet potato cubes can be used. Thaw and pat them dry before roasting to ensure they crisp up nicely.

What can I substitute for Greek yogurt in the sauce?

You can use mayonnaise, sour cream, or a plant-based yogurt as alternatives, depending on your dietary preferences.

Chicken and Sweet Potato Bowls Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This vibrant Chicken and Sweet Potato Bowl features tender, spiced roasted sweet potatoes, juicy pan-seared chicken breast, and nourishing green vegetables over a bed of fluffy rice. Topped with a zesty, creamy lime and sriracha sauce and garnished with fresh herbs, this wholesome bowl is a perfect balanced meal packed with flavor and nutrition.

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

Ingredients

Scale 1x2x3x

Roasted 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

Pan-Seared 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

Creamy Lime and Sriracha Sauce

• 0.5 cup plain Greek yogurt or mayonnaise
• 1 tbsp lime juice
• 1 tsp sriracha (adjust to taste)
• 0.5 tsp cumin
• 0.25 tsp paprika
• Pinch of cayenne pepper (optional)
• Salt, to taste

Additional Components

• 2 cups cooked white or brown rice
• 1 cup steamed or sautéed green vegetables (such as spinach, broccoli, or chopped cucumber)
• Fresh cilantro or parsley, chopped for garnish

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 1 tablespoon of olive oil, 0.5 teaspoon paprika, 0.25 teaspoon garlic powder, salt, and black pepper until evenly coated. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
2. Cook the Chicken: Season the chicken cubes with 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken cubes and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
3. Prepare the Creamy Sauce: In a bowl, whisk together 0.5 cup Greek yogurt (or mayonnaise), 1 tablespoon lime juice, 1 teaspoon sriracha, 0.5 teaspoon cumin, 0.25 teaspoon paprika, and a pinch of cayenne pepper if you like extra heat. Season with salt to taste and mix until you achieve a smooth, thick, and creamy consistency.
4. Prepare Rice and Vegetables: Cook 2 cups of your preferred white or brown rice according to package instructions. Steam or sauté 1 cup of green vegetables of your choice until tender but still vibrant.
5. Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top each bowl with the roasted sweet potatoes, pan-seared chicken, and green vegetables.
6. Serve: Generously drizzle the creamy spiced sauce over each bowl. Garnish with freshly chopped cilantro or parsley and serve immediately for best flavor and texture.

Notes

• You can substitute the chicken breast for thigh meat for more juiciness.
• For a vegan version, replace chicken with tofu and use a dairy-free yogurt or vegan mayo.
• The sriracha quantity can be adjusted based on your preferred spice level.
• Leftovers keep well refrigerated for up to 2 days and can be reheated in a skillet or microwave.

Keywords: Chicken bowl, sweet potato bowl, healthy chicken recipe, one bowl meal, roasted sweet potatoes, pan-seared chicken, creamy lime sauce, quick dinner, wholesome meal