Description
This Chicken Sweet Potato Bowl is a nutritious and easy high-protein meal perfect for a wholesome lunch or dinner. Featuring tender seared chicken, crispy roasted sweet potatoes, and a base of fluffy brown rice, all topped with a creamy Greek yogurt tahini sauce, this recipe offers a balanced combination of flavors and textures in just 40 minutes.
Ingredients
Scale
Protein & Vegetables
- 2 boneless skinless chicken breasts, cubed
- 2 medium sweet potatoes, peeled and diced
- 1 clove garlic, minced
Grains
- 1 cup brown rice, uncooked
Oils & Seasonings
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
Sauces & Condiments
- 1/2 cup plain Greek yogurt
- 1 tbsp tahini or lemon juice
Instructions
- Roast Sweet Potatoes: Preheat the oven to 400°F (204°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for about 25 minutes, or until they’re crispy on the outside and tender inside.
- Sear Chicken: While the sweet potatoes roast, heat a skillet over medium heat. Add a little olive oil and sear the cubed chicken breasts seasoned with garlic powder, salt, and pepper. Cook until the chicken is golden brown on all sides and cooked through, about 7-10 minutes.
- Cook Brown Rice: Prepare brown rice according to the package instructions, typically simmering it in water for 30-40 minutes until tender and fluffy.
- Prepare Yogurt Sauce: In a small bowl, combine plain Greek yogurt, tahini (or lemon juice), minced garlic, and a splash of water. Mix until the sauce is smooth and creamy, adjusting the consistency with additional water if needed.
- Assemble the Bowl: Place a serving of cooked brown rice at the bottom of each bowl. Top with roasted sweet potatoes and seared chicken. Drizzle the prepared Greek yogurt sauce over the top to finish the dish. Serve warm and enjoy!
Notes
- You can substitute quinoa or white rice instead of brown rice if preferred.
- For a vegan version, replace chicken with chickpeas or tofu and use a plant-based yogurt alternative.
- If tahini is unavailable, lemon juice alone adds a nice tang to the yogurt sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Add fresh herbs like parsley or cilantro for extra flavor and garnish.
