Chicken and Sweet Potato Bowls

Delicious Chicken Sweet Potato Bowls for healthy meal prep and easy dinners

Chicken and Sweet Potato Bowls

Nutritious chicken and sweet potato bowls perfect for meal prep, featuring tender chicken, roasted sweet potatoes, and a zesty sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Lunch, Meal Prep

Cuisine: American, Healthy

Calories: 520

Ingredients Method Notes

Ingredients

For the Bowls

2 cups Sweet Potatoes, cubed The star ingredient providing natural sweetness and texture.
1 tbsp Olive Oil Essential for roasting; enhances flavor and crispiness.
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.
to taste Salt and Black Pepper Vital seasonings; consider sea salt for an upgrade.
2 cups Cooked White or Brown Rice Provides bulk and essential carbohydrates; quinoa is a fantastic low-carb substitute.
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; 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.
to taste Cayenne Pepper Adjust for extra kick if you enjoy more heat.
1 cup Steamed or Sautéed Green Vegetables Boosts fiber and nutrients; try spinach or broccoli.
to taste Fresh Cilantro or Parsley For a refreshing garnish.

Method

Preparation

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer and roast for about 20-25 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, season the cubed chicken with garlic powder, onion powder, salt, and pepper. Heat a little olive oil in a skillet over medium-high heat, add the chicken, and cook for about 6-8 minutes or until golden brown and cooked through.

Sauce Preparation

In a mixing bowl, combine Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and cayenne pepper. Mix until smooth, adjusting the sriracha and cayenne pepper to your heat preference.

Assembly

To assemble the bowls, divide the cooked rice among bowls, top with roasted sweet potatoes, sautéed chicken, and green vegetables. Drizzle the yogurt sauce over the top and garnish with fresh cilantro or parsley.

Storage

Serve immediately or store in the refrigerator for up to 5 days for meal prep.

Notes

For crispy edges on sweet potatoes, leave space between cubes. Cut chicken into uniform pieces for even cooking. Optionally, add honey or maple syrup to sauce for sweetness.