Discover a comforting and nutritious meal with this Chicken & Sweet Potato Dinner Bowl, where tender pan-seared chicken meets sweet, caramelized roasted potatoes and fluffy rice. Each bite is enhanced by a creamy, spiced sauce that adds a rich, tangy finish making it a perfect dish for both busy weeknights and relaxed weekend dinners.
This bowl combines wholesome ingredients with vibrant flavors and a colorful presentation that lets you enjoy a balanced plate of protein, carbs, and healthy fats. Whether you’re meal prepping or cooking fresh, it comes together quickly and is highly customizable to your taste and dietary preferences.
- Balanced nutrition with protein-packed chicken and fiber-rich sweet potatoes for a satisfying meal.
- Easy layering technique for bowls that make meal prep convenient and enjoyable.
- Flavorful creamy sauce with spices adds a delicious twist without extra calories.
- Perfect for lunch or dinner with fast cooking time and minimal kitchen equipment.
Ingredients
- Sweet Potatoes: Use 2 medium peeled and cubed sweet potatoes, providing natural sweetness and fiber to the dish.
- Olive Oil for Roasting: 1 tablespoon of olive oil ensures caramelization and crispy edges on the sweet potatoes.
- Paprika: 0.5 teaspoon paprika adds a smoky depth to the roasted sweet potatoes.
- Garlic Powder for Potatoes: 0.25 teaspoon garlic powder enhances savory flavor without overpowering.
- Salt and Black Pepper: To taste, these basics balance all flavors throughout the dish.
- Chicken Breast: 1 pound boneless, skinless, cut into 1-inch cubes for quick and even cooking.
- Olive Oil for Chicken: 1 tablespoon used to sear the chicken until golden and juicy.
- Garlic and Onion Powder: 0.5 teaspoon each to season chicken with aromatic flavor.
- Cooked Rice: 2 cups cooked white or brown rice to serve as a fluffy and filling bowl base.
- Greek Yogurt or Mayonnaise: 0.5 cup used in the creamy spiced sauce, adding tang and richness.
- Lime Juice: 1 tablespoon fresh lime juice for brightness in the sauce.
- Sriracha: 1 teaspoon or to taste, giving the sauce a spicy kick.
- Ground Cumin: 0.5 teaspoon for warm, earthy notes in the sauce.
- Paprika in Sauce: 0.25 teaspoon to tie the sauce spices with the roasted potatoes.
- Cayenne Pepper (Optional): Pinch for extra heat if desired.
- Green Vegetables (Optional): 1 cup steamed or sautéed broccoli, spinach, or cucumber for freshness and color.
- Fresh Cilantro or Parsley: Chopped garnish adds herbal brightness and visual appeal.
Instructions
- Prepare and Roast Sweet Potatoes
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Preheat your oven to 400°F (200°C). Toss peeled and cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper to coat evenly. Spread on a baking sheet in one layer and roast for 20-25 minutes, flipping halfway to ensure they become tender and caramelized. Roasting caramelizes natural sugars, enhancing their flavor and texture.
- Season and Pan-Sear the Chicken
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While the potatoes roast, pat chicken cubes dry and season with garlic powder, onion powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken cubes for 5-7 minutes until golden brown and thoroughly cooked. This method locks in juices, creating tender and flavorful bites.
- Whisk Creamy Spiced Sauce
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In a small bowl, combine Greek yogurt or mayonnaise with lime juice, sriracha, cumin, paprika, cayenne pepper if using, and salt. Whisk until smooth and thick but pourable. This sauce balances creaminess with spicy and tangy flavors, complementing both chicken and sweet potatoes.
- Cook Rice and Prepare Vegetables
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Cook your preferred rice according to package instructions to make about 2 cups. Meanwhile, steam or sauté green vegetables such as broccoli or spinach if using, to add fiber and nutrients for a well-rounded meal.
- Assemble the Dinner Bowls
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Divide the cooked rice evenly into bowls, then top with roasted sweet potatoes, pan-seared chicken, and green vegetables as desired. Drizzle generously with the creamy spiced sauce, and finish by garnishing with freshly chopped cilantro or parsley. Serve immediately to enjoy vibrant textures and flavors.
- Store each component separately when meal prepping to keep textures fresh and flavors vibrant.
- Adjust sriracha quantity in the sauce to control the heat level to your preference.
- You can substitute chicken with other protein sources like tofu, shrimp, or beef for variety.
Storage Tips
Keep the cooked components like sweet potatoes, chicken, and rice refrigerated in airtight containers separately for up to 3 days. Store the creamy sauce separately to prevent it from thinning. Reheat components gently to maintain texture before assembling bowls.
Serving Suggestions
Serve this dinner bowl with a side of crisp green salad or pickled vegetables to add brightness. A squeeze of extra lime or a sprinkle of toasted nuts or seeds adds texture and flavor complexity.
- Use high heat when searing chicken to achieve a beautiful golden crust while keeping the inside juicy.
- Flipping sweet potatoes halfway through roasting ensures even caramelization and prevents sticking.
- For a vegan option, replace chicken with grilled tofu and Greek yogurt with plant-based yogurt.
FAQs
- Can I make this bowl ahead of time?
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Yes, prepare and store all components separately and assemble just before serving to keep flavors fresh.
- What kind of rice works best?
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Both white and brown rice work well; brown rice offers more fiber, while white rice provides a softer texture.
- How can I make this recipe spicier or milder?
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Adjust the amount of sriracha and cayenne pepper in the sauce according to your heat preference.
- Can I use frozen sweet potatoes?
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Fresh sweet potatoes yield the best texture, but frozen pre-cut sweet potatoes can be roasted longer if needed.
- What are good alternatives to chicken?
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Try tofu, shrimp, turkey breast, or even tempeh for plant-based options with similar protein content.
- Is this dish gluten-free?
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Yes, all ingredients are naturally gluten-free, just confirm rice and seasoning labels if concerned.
- Can I omit the creamy sauce?
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Yes, but the sauce adds moisture and flavor that tie the bowl together beautifully.
Chicken Sweet Potato Bowl
Equipment
- 1 baking sheet (optional)
- 1 large skillet (optional)
- 1 small mixing bowl (optional)
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 1 pound boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 cups cooked white or brown rice
- ½ cup plain Greek yogurt or mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon sriracha or to taste
- ½ teaspoon cumin
- ¼ teaspoon paprika
- Pinch of cayenne pepper optional
- Salt to taste
- 1 cup steamed or sautéed green vegetables e.g., spinach, broccoli, cucumber
- Fresh cilantro or parsley chopped for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- Season chicken cubes with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through.
- In a small bowl, whisk together Greek yogurt or mayonnaise, lime juice, sriracha, cumin, paprika, cayenne (if using), and salt until thick and smooth.
- Cook rice according to package instructions and steam or sauté green vegetables as desired.
- Divide cooked rice among bowls, then top with roasted sweet potatoes, pan-seared chicken, and green vegetables.
- Drizzle generously with the creamy spiced sauce and garnish with fresh cilantro or parsley.
- Serve immediately and enjoy.
Notes
- Store components separately for meal prep and assemble before serving.
- Adjust sriracha to preferred spice level.
- Chicken can be swapped with other proteins easily.
