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Chicken and Sweet Potato Bowls

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Comforting Chicken and Sweet Potato Bowls featuring tender chicken, sweet roasted potatoes, and a creamy sauce—perfect for a nutritious weeknight meal.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil, divided
  • 1/2 tsp paprika, divided
  • 3/4 tsp garlic powder, divided
  • Salt and black pepper, to taste
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 tsp onion powder
  • 2 cups cooked white or brown rice
  • 1/2 cup Greek yogurt or mayonnaise
  • 1 tbsp lime juice
  • 1 tsp sriracha, or to taste
  • 1/2 tsp cumin
  • Pinch of cayenne pepper, optional
  • 1 cup steamed or sautéed green vegetables
  • Fresh cilantro or parsley, chopped, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tbsp olive oil, half the paprika, 1/4 tsp garlic powder, salt, and pepper.
  2. Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
  3. Season chicken with remaining garlic powder, onion powder, salt, and pepper.
  4. Heat remaining olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes until golden and cooked through.
  5. In a bowl, whisk yogurt or mayonnaise, lime juice, sriracha, cumin, remaining paprika, and optional cayenne. Season with salt.
  6. Prepare rice and green vegetables if not already done.
  7. Assemble bowls with rice, sweet potatoes, chicken, and vegetables. Drizzle with sauce and garnish with herbs.
  8. Serve immediately and enjoy.

Notes

  • Swap Greek yogurt for mayonnaise to keep it dairy-free.
  • Add extra lime juice or hot sauce for more punch.
  • Great for meal prep—store components separately.

Find it online: https://asilrecipes.com/chicken-and-sweet-potato-bowls/