If you’re looking for a nourishing and satisfying meal, this Chicken and Sweet Potato Bowls is just what you need! Packed with protein, fiber, and healthy fats, it’s perfect for a wholesome lunch or dinner. Roasted sweet potatoes bring a natural sweetness, balanced by seasoned chicken breasts and a creamy, tangy yogurt dressing. With fresh toppings and a base of quinoa or brown rice, this bowl is a flavorful, filling dish you’ll want to make over and over again.
Why You’ll Love This Recipe
I love this recipe because it brings together a perfect mix of textures and flavors, making each bite exciting. The combination of savory, smoky, and creamy ingredients, along with the slight sweetness of roasted sweet potatoes, makes it so satisfying. Plus, it’s customizable — you can easily swap ingredients to fit your preferences or what you have on hand. Not to mention, it’s a nutritious, well-balanced meal that leaves me feeling full without feeling sluggish.
Ingredients
2 small sweet potatoes, peeled and diced
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 boneless, skinless chicken breasts
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup cooked quinoa or brown rice
1/2 cup black beans, drained and rinsed
1/2 avocado, sliced
1/4 cup crumbled feta cheese (optional)
2 tablespoons chopped fresh cilantro
1/4 cup Greek yogurt or sour cream
1 tablespoon lime juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through.
While the sweet potatoes roast, season the chicken breasts with cumin, chili powder, salt, and pepper.
Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until cooked through and juices run clear. Let rest for a few minutes before slicing.
Divide the cooked quinoa or brown rice between two bowls.
Top each bowl with roasted sweet potatoes, sliced chicken, black beans, avocado, and feta cheese (if using).
In a small bowl, mix Greek yogurt and lime juice. Drizzle over the bowls and sprinkle with fresh cilantro.
Serve immediately and enjoy!
Servings and Timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Storage/Reheating
To store, place any leftovers in an airtight container in the refrigerator. The chicken, sweet potatoes, and quinoa or rice will keep well for up to 3 days. For best results, reheat in the microwave or on the stove, adding a little bit of water or olive oil if needed to keep the ingredients moist. The toppings like avocado and cilantro should be added fresh when serving to maintain their texture and flavor.
Related Recipes:
- Sticky Chicken Rice Bowls
- Stuffed Seafood Bread Bowl
- Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two
FAQs
Can I use a different grain instead of quinoa or rice?
Absolutely! I’ve swapped out quinoa and brown rice for farro, couscous, or even cauliflower rice for a lower-carb option. Feel free to use whatever grain you prefer or have available.
Can I make this recipe ahead of time?
Yes, you can meal prep this dish! I like to roast the sweet potatoes and cook the chicken ahead of time, and then assemble the bowls when I’m ready to eat. Store the ingredients separately and keep the dressing and toppings fresh until serving.
How do I make this dish spicy?
If I want to add more heat, I’ll increase the amount of chili powder or even add a bit of cayenne pepper to the chicken seasoning. You could also drizzle a little hot sauce or sprinkle red pepper flakes on top before serving.
Can I make this recipe vegetarian?
Of course! I sometimes substitute the chicken with grilled tofu or tempeh for a plant-based protein option. You can also add more black beans or roasted veggies for extra heartiness.
Can I freeze this dish?
I wouldn’t recommend freezing the entire dish as the fresh toppings, like avocado and cilantro, don’t freeze well. However, you can freeze the cooked sweet potatoes, chicken, and grains for a quick and easy meal in the future. Just make sure to store them in airtight containers and reheat properly.
Conclusion
This Chicken and Sweet Potato Bowl is the perfect combination of hearty, healthy, and delicious. With roasted sweet potatoes, perfectly seasoned chicken, and a variety of fresh toppings, it’s a balanced meal that can be enjoyed by anyone. Whether you’re meal prepping for the week or looking for a fresh, satisfying dinner, this recipe has got you covered. Enjoy.
📖 Recipe:
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Chicken and Sweet Potato Bowls
- Total Time: 40 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Chicken and Sweet Potato Bowl is a nutritious and satisfying meal, loaded with protein, fiber, and healthy fats. It features roasted sweet potatoes, seasoned chicken breasts, quinoa or brown rice, and a creamy yogurt dressing, topped with black beans, avocado, and feta. This flavorful and customizable dish is perfect for lunch or dinner and can be easily adjusted to suit your preferences.
Ingredients
2 small sweet potatoes, peeled and diced
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 boneless, skinless chicken breasts
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup cooked quinoa or brown rice
1/2 cup black beans, drained and rinsed
1/2 avocado, sliced
1/4 cup crumbled feta cheese (optional)
2 tablespoons chopped fresh cilantro
1/4 cup Greek yogurt or sour cream
1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- While the sweet potatoes are roasting, season the chicken breasts with cumin, chili powder, salt, and pepper.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until cooked through and juices run clear. Let rest for a few minutes before slicing.
- Divide the cooked quinoa or brown rice between two bowls.
- Top with roasted sweet potatoes, sliced chicken, black beans, avocado, and feta cheese (if using).
- In a small bowl, mix Greek yogurt and lime juice. Drizzle over the bowls and sprinkle with fresh cilantro.
- Serve immediately and enjoy!
Notes
You can swap quinoa or brown rice for other grains like farro, couscous, or even cauliflower rice for a lower-carb option.
Meal prep-friendly: Roast the sweet potatoes and cook the chicken ahead of time for easy assembly later.
Add heat by increasing chili powder or adding cayenne pepper. For more spice, drizzle hot sauce or sprinkle red pepper flakes on top before serving.
Vegetarian? Substitute chicken with grilled tofu or tempeh for a plant-based option.
Freezing the entire dish isn’t recommended due to the fresh toppings, but you can freeze the sweet potatoes, chicken, and grains for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 450 kcal
