Healthy Chicken & Sweet Potato Bowls
Nutritious and flavorful bowls featuring oven-roasted sweet potatoes with crispy edges, perfectly seared chicken breast, fluffy rice, and a tangy lime-yogurt sauce. An easy weeknight dinner that's meal-prep friendly and endlessly customizable.
Equipment
- Rimmed baking sheet
- Large skillet
- Small mixing bowl
- Whisk
Ingredients
Oven-Roasted Sweet Potatoes
- 2 medium sweet potatoes peeled and diced into ¾-inch pieces
- 1.5 tablespoons olive oil
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- Sea salt and black pepper to taste
Pan-Seared Chicken
- 1 pound boneless skinless chicken breasts trimmed and cubed into 1-inch pieces
- 1 tablespoon olive oil or avocado oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 pinch dried thyme
- Salt and pepper to taste
Grain Base
- 2 cups cooked jasmine rice, brown rice, or quinoa
Tangy Lime Yogurt Sauce
- 0.33 cup plain Greek yogurt full-fat preferred
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha adjust to preference
- 0.5 teaspoon ground cumin
- 0.25 teaspoon smoked paprika
- 1 pinch cayenne pepper optional
- Salt to taste
Optional Additions
- 1 cup steamed broccoli or sautéed spinach
- Fresh cilantro roughly chopped for garnish
- Sliced avocado optional
Instructions
- Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1½ tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 22-27 minutes, flipping halfway through, until tender inside with golden, caramelized edges.
- Cook the Chicken: Pat chicken cubes completely dry with paper towels. Season with garlic powder, onion powder, thyme, salt, and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and let sit undisturbed for 2-3 minutes to develop a crust. Stir and cook another 4-5 minutes until golden brown and cooked through (165°F internal temperature). Remove from heat.
- Prepare the Sauce: In a small bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, smoked paprika, and cayenne pepper until completely smooth. Season with salt to taste. The sauce should be thick but pourable—add a teaspoon of water if needed to thin slightly.
- Warm the Grains: If using refrigerated rice or quinoa, warm it gently in the microwave or on the stovetop with a splash of water. Fluff with a fork before using.
- Assemble the Bowls: Divide warm grains among four serving bowls. Arrange roasted sweet potatoes, pan-seared chicken, and any additional vegetables in separate sections on top of the grains.
- Finish and Serve: Drizzle the tangy yogurt sauce generously over each bowl. Garnish with fresh cilantro, additional lime wedges, and sliced avocado if desired. Serve immediately while still warm.
Notes
Storage: Store components separately in airtight containers for up to 5 days. Reheat sweet potatoes and chicken before assembling fresh bowls. Sauce keeps refrigerated for up to 1 week.
Meal Prep Tip: Double or triple the recipe and portion into individual containers for easy weeknight meals. Keep sauce separate until ready to eat.
Substitutions: Swap chicken for salmon, tofu, tempeh, or chickpeas. Use tahini sauce instead of yogurt for dairy-free option. Replace rice with cauliflower rice for lower carb version.