Chicken and Sweet Potato Bowls
These chicken and sweet potato bowls are healthy, filling, and perfect for meal prep. Packed with flavor and nutrients, they can be customized with your favorite ingredients.
Ingredients
Main Ingredients
- 2 cups Sweet Potatoes, cubed Provides 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.
- 0.5 tsp Garlic Powder Adds depth to the flavor.
- 0.5 tsp Onion Powder Complements the seasonings.
- 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.
- 0.5 cup Greek Yogurt or Mayonnaise Greek yogurt for a healthy twist or mayo for richer flavor.
- 1 tbsp Lime Juice Adds brightness and acidity.
- 1 tsp Sriracha Adds heat; adjust according to preference.
- 0.5 tsp Cumin Brings earthy flavor.
- 0.25 tsp Paprika Adds a hint of smokiness.
- to taste Cayenne Pepper Adjust for extra kick.
- 1 cup Steamed or Sautéed Green Vegetables Boosts fiber and nutrients; try spinach or broccoli.
- to taste Fresh Cilantro or Parsley For garnish, enhances flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast the sweet potatoes for about 25-30 minutes, or until soft and slightly browned.
- While the sweet potatoes are roasting, season the cubed chicken with garlic powder, onion powder, cumin, paprika, salt, and pepper.
Cooking
- Heat a skillet over medium heat and pan-sear the chicken until golden and cooked through, about 5-7 minutes.
- In a small bowl, mix Greek yogurt (or mayonnaise), lime juice, Sriracha, and cayenne pepper to create a creamy sauce.
Assembly
- Once everything is cooked, assemble the bowls. Start with cooked rice on the bottom, then add roasted sweet potatoes, chicken, and your choice of green vegetables.
- Drizzle the sauce over the top and garnish with fresh cilantro or parsley.
Notes
Store the bowls in airtight containers in the fridge for up to four days. To reheat, simply warm them in the microwave or on the stove. It's best to keep the sauce separate until you are ready to eat. Cut the sweet potatoes into even sizes for even cooking, and feel free to experiment with different spices.