Introduction

This Chicken and Sweet Potato Bowl is a vibrant, nutritious meal perfect for any day of the week. Roasted sweet potatoes, tender chicken, and a creamy spiced sauce come together for a satisfying and flavorful dish.

A white bowl filled with a dish showing three main layers: the bottom layer is plain white rice; on top of the rice, there is a light brown creamy sauce spread across the left side, sprinkled with finely chopped fresh green herbs; the middle layer consists of grilled chicken pieces with a crispy golden-brown surface, scattered over the rice and sauce; on the right side of the bowl are large chunks of roasted sweet potatoes with a bright orange color and slight browning on the edges; all components are garnished with extra chopped green herbs, making the dish look fresh and vibrant, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil (divided)
0.5 teaspoon paprika (divided)
0.25 teaspoon garlic powder
Salt and black pepper, to taste
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 tablespoon olive oil (for frying)
2 cups cooked white or brown rice
1 cup steamed or sautéed green vegetables (e.g., spinach, broccoli, chopped cucumber)
0.5 cup Greek yogurt (plain or mayonnaise) (or substitute with sour cream if desired)
1 tablespoon lime juice
1 teaspoon sriracha (or to taste)
0.5 teaspoon cumin
0.5 teaspoon paprika (remaining)
A pinch cayenne pepper (optional)
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, 0.5 teaspoon paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet.
Step 2: Roast the sweet potatoes for 20–25 minutes, flipping halfway through, until they are tender and caramelized.
Step 3: Meanwhile, season the chicken cubes with garlic powder, onion powder, salt, and pepper.
Step 4: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and cook for 5–7 minutes until golden brown and cooked through.
Step 5: In a bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, the remaining 0.5 teaspoon paprika, and optional cayenne pepper. Adjust salt to taste. The sauce should be smooth and thick.
Step 6: To assemble, divide the cooked rice among bowls. Top each with roasted sweet potatoes, pan-seared chicken, and green vegetables.
Step 7: Drizzle the creamy spiced sauce generously over the bowls and garnish with chopped cilantro or parsley. Serve immediately.

Tips & Variations

For a vegetarian version, substitute chicken with roasted chickpeas or tofu.
Try adding avocado slices or a sprinkle of toasted nuts for extra texture and flavor.
Use brown rice for a nuttier taste and added fiber.
Adjust sriracha quantity to control the heat level of the sauce.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sweet potatoes in the oven or microwave until warmed through. Add fresh sauce and greens after reheating to keep the flavors bright.

How to Serve

The image shows a white bowl filled with three main layers. The bottom layer is white rice, soft and fluffy, filling the base. On top of the rice, there are golden-brown crispy patties that look like chickpea-based falafel, crispy on the outside and textured inside. Next to the patties, bright orange roasted sweet potato cubes add a pop of color and slightly rough texture. A creamy, pale yellow sauce is drizzled generously over the patties and sweet potatoes, with green herbs sprinkled on top for freshness. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free sriracha and spices. Always check labels if you have sensitivities.

What can I use instead of Greek yogurt?

You can substitute Greek yogurt with sour cream or mayonnaise depending on your preference. For a dairy-free version, try coconut yogurt or a plant-based mayo.