Description
A wholesome and flavorful Chicken and Sweet Potato Bowl featuring roasted sweet potatoes, seasoned pan-cooked chicken, quinoa or brown rice, black beans, avocado, and a tangy lime yogurt drizzle, perfect for a nutritious and satisfying meal in under 40 minutes.
Ingredients
Scale
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 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Bowls
- 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
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them out evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through for even cooking and caramelization.
- Season Chicken: While the sweet potatoes roast, season the chicken breasts on both sides with cumin, chili powder, salt, and black pepper to infuse them with spicy, earthy flavors.
- Cook Chicken: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until fully cooked through and juices run clear. Once cooked, remove from heat and let rest for a few minutes before slicing to retain juices.
- Prepare Bowls: Divide the cooked quinoa or brown rice evenly between two serving bowls, creating the base layer for the meal.
- Assemble Bowls: Top each bowl with the roasted sweet potatoes, sliced chicken, black beans, avocado slices, and crumbled feta cheese if using, layering beautiful textures and flavors.
- Make Lime Yogurt Drizzle: In a small bowl, mix together the Greek yogurt and lime juice to create a tangy, creamy drizzle.
- Finish and Serve: Drizzle the lime yogurt mixture over the assembled bowls and sprinkle with fresh chopped cilantro. Serve immediately for a warm, vibrant, and balanced meal.
Notes
- For a dairy-free option, omit feta cheese and use a dairy-free yogurt alternative.
- Quinoa can be substituted with brown rice or another whole grain of your choice.
- Adjust chili powder amount to control the spice level to your preference.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- To save time, roast the sweet potatoes and cook the chicken simultaneously.
