Description
A wholesome and flavorful Chicken Sweet Potato Bowl featuring roasted sweet potatoes, seared chicken breast, and brown rice, topped with a creamy garlic tahini yogurt sauce. This balanced meal combines nutritious ingredients with simple cooking techniques for a delicious, satisfying bowl perfect for lunch or dinner.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts, cubed
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 clove garlic, minced
- Fresh parsley (optional, for garnish)
Grains
- 1 cup brown rice (uncooked)
Oils & Fats
- 1 tbsp olive oil
Spices & Seasonings
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
Dressing & Sauces
- 1/2 cup plain Greek yogurt
- 1 tbsp tahini or lemon juice
- 1–2 tbsp water (to thin sauce)
Instructions
- Preheat and roast sweet potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the oven for 25 minutes or until the sweet potatoes are crispy on the edges and tender inside.
- Sear the chicken: While the sweet potatoes roast, heat a skillet over medium heat and add a little olive oil if needed. Season the cubed chicken breasts with garlic powder, salt, and pepper. Place the chicken in the skillet and cook, stirring occasionally, until the pieces are golden brown and completely cooked through, about 6-8 minutes.
- Prepare the creamy sauce: In a small bowl, combine the plain Greek yogurt, tahini (or lemon juice if you prefer a tangier flavor), minced garlic, and 1 to 2 tablespoons of water to thin the sauce. Whisk everything together until smooth and creamy. Adjust the water quantity to reach your desired consistency.
- Cook the brown rice: Cook the brown rice according to the package instructions, typically simmering it in water for 40-45 minutes until tender and fluffy.
- Assemble the bowl: Start by adding a layer of cooked brown rice to the bottom of your serving bowl. Top with the roasted sweet potatoes and seared chicken cubes. Drizzle the creamy yogurt-tahini sauce over the top and garnish with fresh parsley if desired. Serve immediately and enjoy.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Adjust paprika and garlic powder to taste for different flavor intensities.
- The sauce can be made dairy-free by using a plant-based yogurt alternative and tahini only.
- For meal prep, store components separately and combine before eating to maintain texture.
- Adding a squeeze of lemon over the bowl before serving enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: Chicken sweet potato bowl, roasted sweet potatoes, healthy chicken recipes, brown rice bowl, yogurt tahini sauce, easy dinner bowl
