Chicken and Sweet Potato Bowls
A versatile and comforting meal featuring roasted sweet potatoes, seasoned chicken, and a creamy sauce, perfect for busy weeknights.
Ingredients
For the Bowls
- 2 cups Sweet Potatoes, cubed
- 1 tbsp Olive Oil
- 1 lb Pan-Seared Chicken, boneless, skinless, cubed
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- Salt and Black Pepper to taste
- 2 cups Cooked White or Brown Rice
- 0.5 cup Greek Yogurt or Mayonnaise
- 1 tbsp Lime Juice
- 1 tsp Sriracha
- 0.5 tsp Cumin
- 0.25 tsp Paprika
- Cayenne Pepper to taste
- 1 cup Steamed or Sautéed Green Vegetables
- Fresh Cilantro or Parsley for garnish
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 they are soft and slightly browned.
- While the sweet potatoes are roasting, prepare the chicken. Season the cubed chicken with garlic powder, onion powder, cumin, paprika, salt, and pepper.
- 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.
- Once everything is cooked, assemble the bowls with cooked rice on the bottom, then add roasted sweet potatoes, chicken, and green vegetables.
- Drizzle the sauce over the top and garnish with fresh cilantro or parsley.
Notes
These bowls can be customized with any cooked grain, leftover vegetables, or other sauces according to preference. They store well and are perfect for meal prep.