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Healthy chicken sweet potato bowl with roasted sweet potatoes, seasoned chicken, rice and creamy sauce

Healthy Chicken & Sweet Potato Bowls

Healthy and flavorful bowls featuring roasted sweet potatoes, pan-seared chicken, fluffy rice, and a creamy spiced sauce for a balanced dinner
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed into 1-inch pieces
  • 2 tablespoons olive oil divided
  • 0.5 teaspoon paprika for sweet potatoes
  • 0.75 teaspoon garlic powder divided
  • salt and black pepper to taste
  • 1 lb boneless, skinless chicken breast cut into 1-inch cubes
  • 0.5 teaspoon onion powder
  • 2 cups cooked white or brown rice
  • 0.5 cup plain Greek yogurt or mayonnaise
  • 1 tablespoon lime juice fresh
  • 1 teaspoon sriracha adjust to taste
  • 0.5 teaspoon cumin
  • 0.25 teaspoon paprika for sauce
  • 1 pinch cayenne pepper optional
  • 1 cup green vegetables optional, steamed or sautéed
  • fresh cilantro or parsley chopped, for garnish

Equipment

  • Baking sheet
  • Large skillet
  • Small mixing bowl
  • Large bowl

Method
 

  1. Preheat oven to 400°F (200°C). Start rice cooking according to package directions. Toss cubed sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized with slightly crispy edges.
  2. About 10 minutes before sweet potatoes finish, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken cubes with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through to 165°F internal temperature.
  3. In a small bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, paprika, and optional cayenne pepper. Season with salt and stir until completely smooth with a thick, pourable consistency.
  4. If using green vegetables, steam or sauté them lightly until tender.
  5. Divide cooked rice among serving bowls. Arrange equal portions of roasted sweet potatoes and pan-seared chicken on top of rice. Add green vegetables if using.
  6. Generously drizzle creamy spiced sauce over chicken and sweet potatoes. Garnish with fresh chopped cilantro or parsley. Serve immediately.

Notes

For meal prep, store components separately in airtight containers for up to 4 days. Sauce can be made ahead and stored for up to 5 days. Assemble bowls without sauce and add just before serving. Easily swap chicken for salmon, shrimp, tofu, or black beans. Adjust sriracha to your preferred spice level.