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Chicken and Sweet Potato Bowls Recipe

Chicken and Sweet Potato Bowls Recipe

4.8 from 30 reviews

These Chicken and Sweet Potato Bowls are a wholesome and flavorful meal option that combines tender roasted sweet potatoes, seasoned chicken, and nutritious toppings. Perfect for a satisfying lunch or dinner.

Ingredients

Units Scale

Sweet Potatoes:

  • 2 medium sweet potatoes (peeled and cubed)
  • 2 tablespoons olive oil (divided)

Chicken:

  • 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Additional Ingredients:

  • 2 cups cooked quinoa or brown rice
  • 1 avocado (sliced)
  • 1/2 cup black beans (drained and rinsed)
  • 1/4 cup red onion (thinly sliced)
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Optional Sauce:

  • 1/4 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1/2 teaspoon honey
  • Pinch of salt

Instructions

  1. Preheat the oven: Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and golden.
  2. Cook the chicken: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Season the chicken with paprika, garlic powder, cumin, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through.
  3. Prepare the sauce: Whisk together Greek yogurt, lime juice, honey, and a pinch of salt until smooth.
  4. Assemble the bowls: Divide quinoa or rice between serving bowls. Top with roasted sweet potatoes, chicken, black beans, avocado slices, and red onion. Garnish with chopped cilantro and a drizzle of yogurt sauce if using. Serve with lime wedges.

Notes

  • You can substitute chicken with tofu or chickpeas for a vegetarian option.
  • Sweet potatoes can be air-fried for a crispier texture.

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