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Chicken and Sweet Potato Bowls

Delicious Chicken and Sweet Potato Bowls for Easy Meal Prep

Enjoy nutritious Chicken and Sweet Potato Bowls, a customizable dish that combines roasted sweet potatoes and juicy chicken for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 2 cups Sweet Potatoes, cubed The star ingredient providing natural sweetness and texture.
  • 1 tbsp Olive Oil Essential for roasting; enhances flavor and crispiness.
For the Chicken
  • 1 lb Pan-Seared Chicken, boneless, skinless, cubed A high-protein base that brings juiciness and heartiness to the dish.
  • 0.5 tsp Garlic Powder A flavor enhancer that adds depth to the chicken.
  • 0.5 tsp Onion Powder Complements the seasonings for a savory profile.
  • Salt and Black Pepper Vital seasonings to taste; consider sea salt for an upgrade.
For the Rice Base
  • 2 cups Cooked White or Brown Rice Provides bulk and essential carbohydrates; quinoa is a fantastic low-carb substitute.
For the Creamy Spiced Sauce
  • 0.5 cup Greek Yogurt or Mayonnaise Choose Greek yogurt for a healthy twist or mayo for a richer flavor.
  • 1 tbsp Lime Juice Adds brightness and acidity to elevate the sauce.
  • 1 tsp Sriracha A touch of heat to personalize your dish; adjust according to preference.
  • 0.5 tsp Cumin Brings an earthy flavor that complements the other spices.
  • 0.25 tsp Paprika Adds a hint of smokiness to the sauce.
  • Cayenne Pepper Adjust for extra kick if you enjoy more heat.
Optional Add-ins & Garnish
  • 1 cup Steamed or Sautéed Green Vegetables Boosts fiber and nutrients; try spinach or broccoli.
  • Fresh Cilantro or Parsley For a refreshing garnish that enhances flavor.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Skillet
  • Measuring cups and spoons

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
  3. Season cubed chicken with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet, add chicken, and sauté for 5-7 minutes until golden brown and cooked through.
  4. In a mixing bowl, whisk together Greek yogurt or mayonnaise, lime juice, sriracha, cumin, paprika, and optional cayenne until smooth and creamy. Season with salt to taste.
  5. Prepare rice according to package instructions. Fluff and set aside.
  6. Steam or sauté green vegetables. Keep warm.
  7. Assemble bowls by dividing cooked rice, topping with roasted sweet potatoes, pan-seared chicken, green vegetables, and drizzle with creamy spiced sauce. Garnish with cilantro or parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 18000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Store components in airtight containers in the fridge for up to 5 days. Consider freezing chicken and sweet potatoes for up to 3 months.

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