Dinner

Chicken Sweet Potato Bowl Recipe

BySarah Summers January 28, 2026January 28, 2026

Introduction

This Chicken Sweet Potato Bowl is a healthy, flavorful meal perfect for any day of the week. Combining tender chicken, roasted sweet potatoes, and nutty brown rice, it’s topped with a creamy, garlicky sauce that ties everything together beautifully.

The image shows a white bowl filled with layers of food arranged in a neat way. At the bottom, brown rice forms the base. On one side, grilled chicken slices with a golden-brown color are placed neatly, topped with a drizzle of white yogurt sauce with green herbs. Next to the chicken, a bright green pile of chopped kale adds a fresh look. On the other side, roasted orange sweet potato cubes with a slight char fill the remaining space. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts, cubed
2 medium sweet potatoes, peeled and diced
1 cup brown rice (uncooked)
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt & pepper to taste
1/2 cup plain Greek yogurt
1 tbsp tahini or lemon juice
1 clove garlic, minced
1–2 tbsp water (to thin sauce)
Fresh parsley (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes until crispy and tender.
Step 2: While the sweet potatoes roast, heat a skillet over medium heat with a little olive oil. Season the cubed chicken with garlic powder, salt, and pepper, then sear in the skillet until golden brown and cooked through, about 6–8 minutes.
Step 3: Prepare the creamy sauce by mixing plain Greek yogurt with tahini or lemon juice, the minced garlic, and 1 to 2 tablespoons of water. Stir until smooth and adjust consistency as desired.
Step 4: Cook the brown rice according to package instructions until fluffy and tender.
Step 5: Assemble the bowl by layering the cooked brown rice at the bottom, then top with roasted sweet potatoes and chicken pieces. Drizzle the creamy sauce over the top and garnish with fresh parsley if using.

Tips & Variations

Swap brown rice for quinoa or couscous for a different texture and flavor.
Add a handful of spinach or kale for extra greens and nutrients.
Use smoked paprika instead of regular for a deeper, smoky taste.
Marinate the chicken in lemon juice and garlic for 30 minutes prior to cooking for added flavor.
For a vegan version, replace chicken with roasted chickpeas and use a dairy-free yogurt alternative.

Storage

Store the assembled bowls in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate if possible to prevent sogginess. Reheat in the microwave or on the stovetop until warmed through. Add extra sauce after reheating if needed.

How to Serve

A white bowl sits on a white marbled surface, filled with three main layers arranged side by side. On the left, there are chunks of roasted sweet potato, orange with slight char marks. In the middle, slices of grilled chicken breast are placed neatly, showing a brown and slightly crispy texture with white inside, topped with a drizzle of light green sauce sprinkled with small herbs. On the right, there is a vibrant green pile of chopped kale leaves, finely cut and fresh. The bowl is viewed from above, showing all ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes?

Yes, frozen sweet potato cubes can be used. Just adjust roasting time as needed; they may take less time to cook since they are partially cooked already.

Is it possible to bake the chicken instead of pan-searing?

Absolutely. You can bake the seasoned chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes or until fully cooked, turning halfway through for even browning.