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.

Ingredients

Scale

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)

Instructions

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.
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.
Cook Brown Rice: Prepare the brown rice according to package instructions, usually simmering in water for about 40-45 minutes until tender and fluffy.
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.
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