Roasted Chicken Sweet Potato Bowl

This roasted chicken and sweet potato bowl is a tasty and nutrient-packed meal perfect for lunch or dinner. It brings together savory pan-seared chicken, caramelized sweet potatoes, a fluffy bed of rice, and a creamy spiced sauce that ties everything together beautifully. This bowl offers a balanced mix of flavors and textures that satisfy without feeling heavy.

I first made this bowl on a busy weeknight when I needed something quick but satisfying. Now it’s become a go-to when I want a wholesome meal that doesn’t skimp on taste.

Ingredients

• Sweet potatoes: peeled and cubed for natural sweetness and texture choose firm, brightly colored ones for best flavor
• Olive oil: to roast and sear adding healthy fats and richness extra virgin works great here
• Paprika: adds a smoky depth especially if you can find Spanish smoked paprika
• Garlic and onion powders: infuse savory notes without chopping
• Boneless skinless chicken breast: cubed so it cooks evenly and stays juicy look for fresh or organic poultry
• Cooked white or brown rice: as a fluffy base brown rice adds more fiber but white rice offers a lighter bite
• Plain Greek yogurt: is perfect for a creamy tangy sauce if you want richer creaminess try mayonnaise
• Lime juice: brightens the sauce with a zesty kick
• Sriracha: brings balanced heat adjust to your liking or omit for mild
• Cumin and paprika: deepen the sauce complexity with warm earthiness
• Cayenne: is optional if you want an extra spicy touch
• Salt and black pepper: enhance all flavors throughout
• Green vegetables: like steamed spinach or broccoli add freshness and color choose crisp greens for contrast
• Fresh cilantro or parsley: garnish adds a fragrant finish

Step-by-Step Instructions

Sauté the Aromatics and Roast the Sweet Potatoes:

Toss sweet potato cubes in olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer. Roast in a preheated oven at 400 degrees Fahrenheit for about 20 to 25 minutes, turning halfway through so they caramelize evenly and become tender inside with slightly crisp edges.

Cook the Chicken:

Season cubed chicken breast with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook without crowding, letting them sear until golden brown on each side and fully cooked through. This will take about 5 to 7 minutes.

Prepare the Creamy Spiced Sauce:

In a small bowl whisk together Greek yogurt or mayonnaise, lime juice, sriracha, cumin, paprika, cayenne pepper if using, and salt. Adjust seasoning until smooth with a thick but spoonable consistency. This sauce brings brightness, heat, and creaminess to the bowl.

Cook Rice and Vegetables:

Cook desired rice according to package instructions so it is fluffy and tender. If using green vegetables, steam or sauté them until just cooked but still vibrant and slightly crisp.

Assemble the Bowl:

Divide the cooked rice evenly between four bowls. Top with roasted sweet potatoes and pan-seared chicken. Add steamed or sautéed green vegetables if using. Generously drizzle the creamy spiced sauce over the top. Garnish with freshly chopped cilantro or parsley. Serve immediately for the best flavor and texture.

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Storage Tips

Store leftover roasted sweet potatoes, chicken, rice, vegetables, and sauce separately in airtight containers in the fridge for up to 4 days. Assemble bowls just before eating to keep textures from getting mushy. Sauce can also be refrigerated for up to a week and stirred well before using.

Ingredient Substitutions

• Swap chicken breast for thighs, turkey, tofu, or beans for a different protein option
• Use quinoa or cauliflower rice instead of white or brown rice for a low-carb twist
• Greek yogurt can be replaced with sour cream or a dairy-free yogurt for alternatives
• Adjust spices in the sauce by using chipotle powder instead of paprika or adding fresh minced garlic for more punch

Serving Suggestions

• Serve with a wedge of lime for extra brightness
• Add crunchy toasted nuts or seeds on top for texture contrast
• Pair with a side salad or simple steamed greens to boost vegetable intake

Cultural Context

This bowl takes inspiration from American and healthy global cuisines where roasting and pan-searing enhance natural flavors. Combining sweet potatoes and chicken is a classic comforting combo rich in nutrients and taste.

Recipe FAQs

→ What type of sweet potatoes work best for roasting?

Medium-sized sweet potatoes with firm flesh roast evenly and develop a caramelized exterior when tossed with olive oil and spices.

→ How can I ensure the chicken stays juicy when searing?

Use boneless, skinless chicken breast cut into uniform pieces and cook over medium-high heat just until golden and cooked through to retain moisture.

→ Can I substitute the Greek yogurt in the sauce?

Yes, mayonnaise works well as a creamy base and pairs nicely with lime and spices for a tangy sauce.

→ What kinds of green vegetables complement this bowl?

Steamed or sautéed options like spinach, broccoli, or chopped cucumber add color, texture, and freshness to the dish.

→ How can I adjust the spice level in the sauce?

Modify the amount of sriracha or cayenne pepper according to your preference to control the heat.

→ Is this bowl suitable for meal prepping?

Yes, storing components separately and assembling before eating helps maintain freshness and texture.