Description
This Chicken Sweet Potato Bowl is a delicious, high-protein, and nutrient-packed meal perfect for a quick and healthy weeknight dinner. Featuring tender seared chicken, roasted sweet potatoes, fluffy brown rice, and a creamy garlic tahini yogurt sauce, this bowl combines wholesome ingredients and satisfying flavors in just 40 minutes.
Ingredients
Scale
Protein and Vegetables
- 2 boneless skinless chicken breasts, cubed
- 2 medium sweet potatoes, peeled and diced
Grains
- 1 cup brown rice, uncooked
Seasonings and Oils
- 1 tbsp olive oil (divided)
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
Sauce
- 1/2 cup plain Greek yogurt
- 1 tbsp tahini or lemon juice
- 1 clove garlic, minced
- Water (to thin the sauce as needed)
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with half of the olive oil, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25 minutes, or until the potatoes are crispy on the outside and tender inside.
- Cook Chicken: While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the cubed chicken, seasoning with garlic powder, salt, and pepper. Sear the chicken until it is golden brown and cooked through, approximately 7-10 minutes, stirring occasionally to ensure even cooking.
- Prepare Brown Rice: Cook the brown rice according to the package instructions, typically by boiling or simmering in water until tender, which typically takes about 30-40 minutes.
- Make Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, tahini (or lemon juice if preferred), minced garlic, and add small amounts of water as needed to achieve a smooth, drizzling consistency. Mix well until fully blended.
- Assemble the Bowl: Start by layering the cooked brown rice at the bottom of your serving bowls. Top the rice with the roasted sweet potatoes and seared chicken. Finally, drizzle the creamy yogurt sauce over the top for added flavor and moisture. Serve immediately.
Notes
- You can substitute quinoa or white rice instead of brown rice for a different texture.
- If you prefer a vegan option, replace chicken with chickpeas and Greek yogurt with a plant-based yogurt.
- Roast sweet potatoes until slightly crispy for added texture contrast.
- Adjust seasoning salt and pepper according to your taste preference.
- The yogurt sauce can be prepared in advance and refrigerated for up to 2 days.
