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Hearty Chicken and Sweet Potato Bowls

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A nourishing and hearty bowl featuring roasted sweet potatoes, juicy chicken, and fresh greens topped with a creamy yogurt sauce.

Ingredients

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  • 4 cups Sweet Potatoes (Peeled and cubed)
  • 2 cups Green Vegetables (Sautéed or steamed like broccoli or spinach)
  • 1 pound Chicken Breast (Cut into cubes)
  • 2 cups Rice (Brown rice preferred)
  • 1 cup Greek Yogurt (Sour cream can be used as an alternative)
  • 2 tablespoons Lime Juice (Can substitute with lemon juice)
  • 1 tablespoon Sriracha (Adjust based on spice preference)
  • 1 teaspoon Paprika (Smoked paprika for a smokier flavor)
  • 1 teaspoon Garlic Powder (Fresh minced garlic for more flavor)
  • 1 teaspoon Salt (Adjust to taste)
  • 1 teaspoon Pepper (Adjust to taste)
  • 1 teaspoon Cumin
  • 1 bunch Fresh Herbs (Cilantro or Parsley) (Omit if cilantro is not preferred)
  • 2 tablespoons Olive Oil (Use extra virgin for better flavor)

Instructions

  1. Prepare the Ingredients: Start by peeling and cubing the sweet potatoes into bite-sized pieces. Rinse the rice under cold water until the water runs clear, which helps remove excess starch for better texture. Measure out the chicken, spices, and vegetables.
  2. Cook the Rice: In a medium pot, add 2 cups of water and the rinsed brown rice. Bring to a boil, then reduce to a simmer, cover, and cook for about 30-40 minutes until the rice is tender and water is absorbed.
  3. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss sweet potato cubes with 1 tablespoon of olive oil, salt, pepper, paprika, garlic powder, and cumin. Spread them on a baking sheet in a single layer and roast for about 25-30 minutes until tender and slightly caramelized.
  4. Cook the Chicken: While the sweet potatoes are roasting, heat the remaining olive oil in a skillet over medium-high heat. Add the chicken cubes, seasoning them with salt, pepper, and a hint of garlic powder. Sauté for about 5-7 minutes until they’re cooked through and golden.
  5. Steam the Green Vegetables: In the last few minutes, add your choice of green vegetables to the skillet with chicken, allowing them to sauté with the chicken or steam them quickly in a separate pot.
  6. Make the Yogurt Dressing: In a small bowl, mix the Greek yogurt with lime juice, Sriracha, and a pinch of salt. Adjust the seasoning based on your preferences for spice and acidity.
  7. Assemble the Bowls: Once everything is cooked, it’s time to assemble! In each bowl, layer a generous scoop of rice, followed by the roasted sweet potatoes, sautéed chicken, and vegetables. Drizzle with the creamy yogurt dressing and finish with a sprinkle of fresh herbs for that aromatic touch.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For meal prep, cook a larger batch and enjoy it throughout the week.

Nutrition

Find it online: https://lunarecipez.com/chicken-and-sweet-potato-bowls/

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