Chicken Sweet Potato Bowl Recipe

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.

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

1. 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.
2. 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.
3. 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.
4. Step 4: Cook the brown rice according to package instructions until fluffy and tender.
5. 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

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.

Chicken Sweet Potato Bowl Recipe

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★★★★★

4.5 from 89 reviews

• Author: Sarah
• Total Time: 1 hour
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

A wholesome and flavorful Chicken Sweet Potato Bowl featuring tender seared chicken, roasted sweet potatoes, and nutty brown rice, all brought together with a creamy garlic tahini yogurt sauce. Perfect for a balanced meal that’s both nutritious and delicious.

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Ingredients

Scale 1x2x3x

Chicken

• 2 boneless skinless chicken breasts, cubed
• 1/2 tsp garlic powder
• Salt & pepper to taste
• 1 tbsp olive oil (for searing)

Sweet Potatoes

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp paprika
• Salt & pepper to taste

Grains

• 1 cup brown rice (uncooked)

Sauce

• 1/2 cup plain Greek yogurt
• 1 tbsp tahini or lemon juice
• 1 clove garlic, minced
• 1–2 tbsp water (to thin sauce)

Garnish

• Fresh parsley (optional)

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Instructions

1. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and diced sweet potato cubes in olive oil, paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for about 25 minutes, turning halfway through, until they are golden and crispy on the edges.
2. Sear Chicken: While the sweet potatoes roast, heat a skillet over medium heat and add olive oil. Season the cubed chicken breasts with garlic powder, salt, and pepper. Add the chicken to the skillet and cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through, about 6-8 minutes.
3. Cook Brown Rice: Prepare the brown rice according to package instructions, usually simmering in water for about 40-45 minutes until tender and fluffy.
4. Make Sauce: In a small bowl, combine the plain Greek yogurt with tahini (or lemon juice), minced garlic, and 1 to 2 tablespoons of water to achieve a smooth, creamy consistency. Adjust thinning water to your preference.
5. Assemble the Bowl: Layer cooked brown rice at the bottom of your serving bowl. Top with the roasted sweet potatoes and seared chicken pieces. Drizzle the creamy garlic tahini yogurt sauce over everything. Garnish with fresh parsley if desired, and serve warm.

Notes

• You can substitute chicken breasts with chicken thighs for juicier meat.
• Adjust the amount of paprika and garlic powder to suit your spice preference.
• If preferred, lemon juice can replace tahini in the sauce for a lighter tangy flavor.
• For extra veggies, add roasted bell peppers or sautéed spinach to the bowl.
• Leftovers keep well in the fridge for up to 3 days and can be reheated in a microwave or skillet.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Roasting and Searing (Stovetop)
• Cuisine: American

Keywords: Chicken Sweet Potato Bowl, roasted sweet potatoes, brown rice, seared chicken, yogurt tahini sauce, healthy bowl meal, gluten free dinner