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.
Author:nadia
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Roasting, Stovetop
Cuisine:American
Diet:Non-Vegetarian
Ingredients
UnitsScale
Sweet Potatoes:
2 medium sweet potatoes (peeled and cubed)
2 tablespoons olive oil (divided)
Chicken:
1lb 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:
2cups cooked quinoa or brown rice
1 avocado (sliced)
1/2cup black beans (drained and rinsed)
1/4cup red onion (thinly sliced)
1/4cup chopped fresh cilantro
Lime wedges for serving
Optional Sauce:
1/4cup Greek yogurt
1 tablespoon lime juice
1/2 teaspoon honey
Pinch of salt
Instructions
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.
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.
Prepare the sauce: Whisk together Greek yogurt, lime juice, honey, and a pinch of salt until smooth.
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.