Description
This comforting and nutritious Chicken and Sweet Potato Bowl combines roasted sweet potatoes, seasoned pan-seared chicken, black beans, quinoa or brown rice, and fresh toppings like avocado, feta, and cilantro. It’s finished with a zesty Greek yogurt and lime drizzle, creating a balanced meal perfect for lunch or dinner.
Ingredients
Sweet Potatoes
- 2 small sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Bowls and Toppings
- 1 cup cooked quinoa or brown rice
- 1/2 cup black beans, drained and rinsed
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh cilantro
Sauce
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes evenly.
- Roast Sweet Potatoes: In a bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, making sure to flip the potatoes halfway through for consistent browning and tenderness.
- Season Chicken: While the potatoes roast, season the chicken breasts on both sides with cumin, chili powder, salt, and pepper to infuse them with warm, smoky flavors.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side until the chicken is cooked through and juices run clear. Remove from heat and let the chicken rest for a few minutes before slicing to retain juices.
- Prepare Bowls: Divide the cooked quinoa or brown rice evenly between two bowls, creating a hearty base for your meal.
- Assemble Bowls: Top each bowl with the roasted sweet potatoes, sliced chicken, black beans, avocado slices, and feta cheese if using, layering ingredients for delicious texture and flavor contrast.
- Make Sauce: In a small bowl, combine Greek yogurt and lime juice. Drizzle this tangy sauce over the assembled bowls and sprinkle with fresh chopped cilantro for a burst of freshness.
- Serve: Serve the bowls immediately while warm, enjoying the blend of savory chicken, sweet roasted potatoes, creamy avocado, and zesty yogurt sauce.
Notes
- You can substitute quinoa with brown rice or any preferred grain.
- Feta cheese is optional but adds a nice tangy flavor.
- For extra heat, add a pinch of cayenne pepper to the chicken seasoning.
- Leftovers can be refrigerated and are great for meal prep lunches.
- To make this recipe vegan, replace chicken with tofu and use vegan yogurt instead of Greek yogurt.
