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Quick and Nourishing Chicken and Sweet Potato Bowls
Chicken and Sweet Potato Bowls combine tender, seasoned chicken with roasted sweet potatoes, fresh veggies, and a zesty dressing for a flavorful, balanced meal that’s easy to prepare and perfect for meal prep.
Ingredients
- For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and diced
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- For the Bowls:
- 2 cups cooked quinoa or brown rice
- 1 cup baby spinach or kale
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1 avocado sliced
- For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice or lime juice
- 1 tsp Dijon mustard
- 1 tsp honey optional
- Salt and pepper to taste
Instructions
- Roast the Sweet Potatoes:
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
- Roast for 25-30 minutes, flipping halfway, until golden and tender.
- Cook the Chicken:
- While the sweet potatoes roast, heat olive oil in a large skillet over medium-high heat.
- Toss the chicken pieces with garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
- Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until fully cooked and browned. Remove from heat.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper. Set aside.
- Assemble the Bowls:
- Divide the cooked quinoa or brown rice among 4 bowls.
- Top each bowl with roasted sweet potatoes, cooked chicken, baby spinach or kale, cherry tomatoes, red onion, and avocado slices.
- Drizzle the dressing over each bowl.
Notes
- Customizable: Add roasted chickpeas, feta cheese, or a fried egg for extra flavor and texture.
- Low-Carb Option: Replace quinoa or rice with cauliflower rice.
- Storage: Store leftovers in separate airtight containers for up to 3 days. Add the avocado and dressing right before serving.
- Spicy Kick: Add a sprinkle of crushed red pepper flakes or drizzle with hot sauce for some heat.
Nutrition
Calories: 450kcalCarbohydrates: 38gProtein: 30gFat: 20gSodium: 450mgFiber: 8gSugar: 5g