Name: Chicken and Sweet Potato Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 tbsp olive oil (for sweet potatoes); 0.5 tsp paprika (for sweet potatoes); 0.25 tsp garlic powder (for sweet potatoes); Salt and black pepper (to taste); 1 lb boneless, skinless chicken breast, cut into 1-inch cubes; 1 tbsp olive oil (for chicken); 0.5 tsp garlic powder (for chicken); 0.5 tsp onion powder (for chicken); Salt and black pepper (to taste, for chicken); 2 cups cooked white or brown rice; 0.5 cup plain Greek yogurt (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); Salt (to taste, for sauce); 1 cup steamed or sautéed green vegetables (such as spinach or broccoli); Fresh cilantro or parsley (chopped, for garnish)

Description

Quick and satisfying Chicken and Sweet Potato Bowls, featuring roasted sweet potatoes, pan-seared chicken, and a creamy zesty sauce.

Ingredients

2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil (for sweet potatoes)
0.5 tsp paprika (for sweet potatoes)
0.25 tsp garlic powder (for sweet potatoes)
Salt and black pepper (to taste)
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1 tbsp olive oil (for chicken)
0.5 tsp garlic powder (for chicken)
0.5 tsp onion powder (for chicken)
Salt and black pepper (to taste, for chicken)
2 cups cooked white or brown rice
0.5 cup plain Greek yogurt (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)
Salt (to taste, for sauce)
1 cup steamed or sautéed green vegetables (such as spinach or broccoli)
Fresh cilantro or parsley (chopped, for garnish)

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Instructions

Toss the cubed sweet potatoes in a bowl with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Ensure each piece is well coated for optimal flavor.
Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast them in the preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until tender and caramelized.
While the sweet potatoes roast, season the chicken cubes with garlic powder, onion powder, salt, and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken cubes to the skillet and cook for 5-7 minutes until golden brown and cooked through.
In a separate bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and optional cayenne. Add salt to taste. The sauce should be smooth and thick.
If you haven’t already, cook the rice according to package instructions and steam or sauté the green vegetables to your liking.
Once everything is ready, divide the cooked rice into bowls and top them with the roasted sweet potatoes, pan-seared chicken, and steamed or sautéed green vegetables.
Generously drizzle the creamy spiced sauce over everything and garnish with fresh cilantro or parsley. Serve immediately.

Notes

For a lighter version, use low-fat mayonnaise. Customize by adding your choice of seasonal vegetables.