Introduction

Chicken and Sweet Potato Bowls are a delicious and nutritious meal perfect for a wholesome weeknight dinner. Roasted sweet potatoes and seasoned chicken come together with a creamy, spiced sauce for a satisfying bowl of flavors and textures.

A bowl filled with four main layers is shown on a white marbled surface. The bottom layer is white steamed rice covering the base. On one side, there are bright green cooked leafy vegetables. Next to it, there are small orange roasted cubes, likely sweet potatoes. The top layer consists of dark brown, crispy tofu cubes covered with a thick, creamy light beige sauce, sprinkled with chopped green herbs. The bowl itself is white, round, and deep. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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)
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

Step 1: Toss the cubed sweet potatoes with 1 tablespoon 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, until tender and caramelized.
Step 2: Season the chicken cubes with garlic powder, onion powder, salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat, then cook the chicken for 5-7 minutes until golden brown and cooked through.
Step 3: In a bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne pepper. Add salt to taste, mixing until smooth and thick.
Step 4: Prepare the cooked rice according to package instructions. Steam or sauté the green vegetables if using.
Step 5: Divide the cooked rice evenly among bowls. Top each with roasted sweet potatoes, pan-seared chicken, and green vegetables.
Step 6: Generously drizzle the creamy spiced sauce over the bowls. Garnish with chopped fresh cilantro or parsley and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in a bit of lime juice and spices for 30 minutes before cooking.
Swap sweet potatoes for butternut squash or regular potatoes for a different taste.
Use avocado or a drizzle of olive oil instead of the creamy sauce for a lighter option.
Add black beans or corn to the bowl for extra protein and texture.

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 until warmed through. To keep the sauce fresh, store it separately and add just before serving.

How to Serve

A white bowl is filled with a base layer of white rice, topped with two layers of cubed roasted sweet potatoes that are orange-brown and slightly crispy, and soft tofu pieces covered in a creamy, light brown sauce with specks of green herbs. On the side, there is a small bunch of bright green steamed broccoli. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well and can add extra juiciness and flavor. Just adjust the cooking time slightly until the chicken is cooked through.

Is this recipe suitable for meal prep?

Absolutely! This dish holds up well for meal prep. Keep the sauce separate until ready to eat to maintain freshness, and store the components in separate containers if possible.