Chicken and sweet potato bowls offer a delicious and nutritious option for a variety of meals, balancing hearty protein and wholesome veggies. The flavors meld beautifully, and I often find myself reaching for this recipe when I crave something wholesome yet simple to prepare. Whether you’re navigating a busy weeknight or meal prepping for an event, this dish checks all the boxes for taste, nutrition, and ease.

Why You’ll Love Making It

What makes chicken and sweet potato bowls truly special is their versatility and nutritional punch. This recipe is not only quick to assemble but also budget-friendly, making it an ideal choice for families or busy professionals. The combination of sweet and savory flavors caters to diverse palates, even the picky eaters in your life! Beyond its simplicity, it’s perfect for any occasion, from a weeknight dinner to a laid-back weekend meal prep.

“This dish is my go-to for quick weeknight dinners! Packed with flavor and nutrition, it never disappoints.” – A happy home cook

How to Prepare This Recipe

Ready to whip up some chicken and sweet potato bowls? You’ll be following a simple step-by-step process that allows you to get everything on the table with minimal hassle. First, we’ll roast the sweet potatoes, then pan-sear the chicken, and finally, pair it with a creamy sauce and vibrant veggies. Let’s dive into the ingredients you’ll need to achieve this flavorful dish!

Gather Your Ingredients

Everything You Need for This Recipe

Here’s what you’ll need to gather for your chicken and sweet potato bowls:

2 medium sweet potatoes (peeled and cubed)
2 tbsp olive oil (divided)
0.5 tsp paprika (plus a pinch for the sauce)
0.75 tsp garlic powder (divided into two portions)
Salt and black pepper (to taste)
1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
0.5 tsp onion powder
2 cups cooked white or brown rice
0.5 cup Greek yogurt (or mayonnaise)
1 tbsp lime juice
1 tsp sriracha (or to taste)
0.5 tsp cumin
Pinch of cayenne pepper (optional)
1 cup steamed or sautéed green vegetables (such as spinach or broccoli)
Fresh cilantro or parsley (for garnish)

Feel free to swap the Greek yogurt with mayonnaise if you prefer a creamier sauce!

New Ebook

🍰 30 Easy No-Bake Desserts

A delicious collection of no-bake treats you can make anytime, including:

✨ Chocolate lovers’ dreams – fudgy bars, truffles & mousse
🍓 Fruity delights – creamy parfaits, lemon & mango desserts
🥜 Nutty & indulgent – peanut butter & pistachio bites
🍋 Citrus & refreshing – lemon, orange creamsicle & key lime
🍪 Classic favorites – icebox cakes & cookie dough cups

👉 Get the Ebook

Instant digital download • Secure checkout via Gumroad

Step-by-Step Directions

Cooking Steps

Preheat your oven to 400°F (200°C).
In a bowl, toss the cubed sweet potatoes with 1 tbsp of olive oil, paprika, 0.5 tsp garlic powder, salt, and pepper. Spread them out on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping them halfway, until they’re tender and caramelized.
While the sweet potatoes roast, season the chicken cubes with 0.5 tsp garlic powder, onion powder, salt, and pepper.
Heat 1 tbsp of olive oil in a skillet over medium-high heat and cook the seasoned chicken for 5-7 minutes, stirring occasionally until golden and cooked through.
In a separate bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, optional cayenne, and a pinch of salt until smooth and thick.
Prepare your rice and steam or sauté your choice of green vegetables while the sweet potatoes and chicken are cooking.
Once everything is ready, divide the cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
Generously drizzle with the creamy spiced sauce, and garnish with fresh cilantro or parsley.
Serve immediately and enjoy!

How to Present Chicken and Sweet Potato Bowls

Serving Ideas

These chicken and sweet potato bowls are best enjoyed warm, but there are plenty of creative ways to enhance your dining experience. You might consider serving them with:

A fresh green salad on the side for added crunch.
Tortilla chips for a fun, texture contrast alongside the bowl.
A sprinkle of feta cheese or avocado slices for a creamy touch.
Slices of lime to give your guests a fresh squeeze of zest.

Storage Tips

Keeping Chicken and Sweet Potato Bowls Fresh Longer

To keep your delicious chicken and sweet potato bowls fresh, it’s important to store them properly:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days. Make sure all components are cooled before sealing.
Freezing: While rice and chicken freeze well, sweet potatoes can lose some texture. If you freeze them, your bowls can last up to 2 months. Thaw in the fridge before reheating.
Reheat: When reheating, make sure to do so gradually in the microwave or on the stovetop to avoid drying them out.

Pro Chef Tips

Helpful Hints

Batch Cook: You can make the sweet potatoes and chicken in bulk and use them in other meals throughout the week—think wraps, salads, or as toppings for grain bowls.
Flavor Adjustments: Don’t hesitate to tweak the spice levels in your sauce. If you love heat, add more sriracha or even a chopped jalapeño.
Fresh Herbs: Experiment with different herbs like dill or thyme for added freshness.

Recipe Variations

Creative Twists

If you’re feeling adventurous, here are a few ways you can switch up your chicken and sweet potato bowls:

Spicy and Sweet: Swap honey for lime juice in the sauce for a sweet twist!
Protein Variation: Try using turkey or tofu instead of chicken to cater to different dietary preferences.
Curry Flavor: Add curry powder to the sweet potato seasoning for a warm, Indian-inspired flavor!

Your Questions Answered

FAQ

Can I use other types of sweet potatoes or yams?
Yes, other varieties will work fine, though they may have slightly different flavors and cooking times.
Is it safe to reheat chicken multiple times?
It’s best to reheat only the portion of chicken you plan to eat to maintain quality and safety.
Can I make this dish ahead of time?
Absolutely! Prep all ingredients a day in advance and store them separately until you’re ready to roast and serve.

Enjoy your delicious chicken and sweet potato bowls, knowing they’re packed with flavor and nutrients, perfect for fueling your busy days!

Chicken and Sweet Potato Bowls

Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Paleo

Description

A delicious and nutritious chicken and sweet potato bowl that balances hearty protein and wholesome veggies, perfect for busy weeknights or meal prep.

Ingredients

Scale

2 medium sweet potatoes, peeled and cubed
2 tbsp olive oil, divided
0.5 tsp paprika, plus a pinch for the sauce
0.75 tsp garlic powder, divided
Salt and black pepper, to taste
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
0.5 tsp onion powder
2 cups cooked white or brown rice
0.5 cup Greek yogurt (or mayonnaise)
1 tbsp lime juice
1 tsp sriracha (or to taste)
0.5 tsp cumin
Pinch of cayenne pepper (optional)
1 cup steamed or sautéed green vegetables (such as spinach or broccoli)
Fresh cilantro or parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, toss the cubed sweet potatoes with 1 tbsp of olive oil, paprika, 0.5 tsp garlic powder, salt, and pepper. Spread them out on a baking sheet.
Roast the sweet potatoes for 20-25 minutes, flipping them halfway, until they’re tender and caramelized.
While the sweet potatoes roast, season the chicken cubes with 0.5 tsp garlic powder, onion powder, salt, and pepper.
Heat 1 tbsp of olive oil in a skillet over medium-high heat and cook the seasoned chicken for 5-7 minutes, stirring occasionally until golden and cooked through.
In a separate bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, optional cayenne, and a pinch of salt until smooth and thick.
Prepare your rice and steam or sauté your choice of green vegetables while the sweet potatoes and chicken are cooking.
Once everything is ready, divide the cooked rice among bowls. Top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
Generously drizzle with the creamy spiced sauce, and garnish with fresh cilantro or parsley.
Serve immediately and enjoy!

Notes

Feel free to swap Greek yogurt with mayonnaise for a creamier sauce. Store leftovers in an airtight container in the fridge for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 7g
Protein: 30g
Cholesterol: 90mg

Keywords: chicken, sweet potato, healthy, meal prep, comfort food