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Chicken sweet potato bowls with roasted sweet potatoes, seared chicken, rice, and creamy spiced sauce garnished with fresh cilantro

Chicken Sweet Potato Bowls

Healthy and flavorful bowls featuring roasted sweet potatoes, pan-seared chicken, fluffy rice, and a creamy spiced Greek yogurt sauce. Ready in 40 minutes and perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 3/4 tsp paprika 1/2 tsp for potatoes, 1/4 tsp for sauce
  • 3/4 tsp garlic powder 1/4 tsp for potatoes, 1/2 tsp for chicken
  • salt and freshly ground black pepper to taste
  • 1 lb boneless skinless chicken breast cut into 1-inch cubes, patted dry
  • 1/2 tsp onion powder
  • 2 cups cooked white or brown rice jasmine white rice recommended
  • 1/2 cup plain Greek yogurt full-fat recommended, or substitute mayonnaise for a richer sauce
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp sriracha or to taste
  • 1/2 tsp cumin
  • 1 pinch cayenne pepper optional
  • 1 cup steamed or sauteed greens optional, such as spinach or broccoli; or sliced fresh cucumber served raw
  • fresh cilantro or parsley chopped, for garnish

Equipment

  • Baking sheet
  • Large skillet
  • Small mixing bowl

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Toss cubed sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, salt, and pepper. Spread in a single layer on a baking sheet with space between pieces. Roast for 20 to 25 minutes, flipping halfway through at the 10 to 12 minute mark, until tender with caramelized crispy edges.
  2. While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cubes and season with 1/2 teaspoon garlic powder, onion powder, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through to 165 degrees F internally. Do not crowd the pan. Work in batches if needed.
  3. In a small bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, 1/4 teaspoon paprika, and cayenne if using. Season with a pinch of salt. Stir until completely smooth and thick. Taste and adjust sriracha or lime juice as needed.
  4. Start rice at the same time as the sweet potatoes so both finish around the 25 minute mark. Cook rice according to package directions. If adding greens, lightly steam or saute them with a pinch of salt now.
  5. Divide cooked rice among serving bowls. Arrange roasted sweet potatoes and seared chicken on top. Add greens to the side if using. Drizzle creamy spiced sauce generously over everything and garnish with fresh cilantro or parsley. Serve immediately.

Notes

Start the rice at the same time as the sweet potatoes to keep total time at 40 minutes. Store all components separately in airtight containers for up to 4 days. Add sauce just before serving to prevent sogginess. The sauce keeps refrigerated for up to 5 days. For dairy-free, substitute mayonnaise or dairy-free yogurt. Protein swaps: salmon, shrimp, tofu, or black beans all work well. If roasting broccoli alongside sweet potatoes, add florets at the halfway flip point so they caramelize without burning.