Description

This Chicken Sweet Potato Bowl is a simple, nutritious, and high-protein meal perfect for a balanced lunch or dinner. Featuring tender seared chicken breast, roasted sweet potatoes with a smoky paprika twist, and wholesome brown rice, all topped with a creamy garlic tahini yogurt sauce, this bowl combines vibrant flavors and textures for a satisfying and healthy dish.

Ingredients

Scale

Protein & Vegetables

2 boneless skinless chicken breasts, cubed
2 medium sweet potatoes, peeled and diced

Grains

1 cup brown rice, uncooked

Seasonings & Oils

1 tbsp olive oil
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 sauce, as needed)

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Instructions

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for about 25 minutes or until the sweet potatoes are crispy on the edges and tender inside.
Sear the Chicken: While the sweet potatoes roast, heat a skillet over medium heat. Add a little olive oil, then add the cubed chicken pieces. Season with garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through, about 7-10 minutes.
Cook the Brown Rice: Prepare the brown rice according to the package instructions, usually simmering in water until tender, which takes about 35-40 minutes depending on the variety.
Make the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, tahini or lemon juice, minced garlic, and a splash of water to thin the sauce to your desired consistency. Mix until smooth and creamy.
Assemble the Bowl: Once all components are ready, layer cooked brown rice as the base in each serving bowl. Top with roasted sweet potatoes and seared chicken. Drizzle the yogurt sauce generously on top or serve on the side for dipping. Enjoy immediately.

Notes

You can substitute tahini with lemon juice for a lighter sauce option.
Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
Roasting sweet potatoes until crispy enhances their flavor and texture.
Use plain Greek yogurt for a richer, thicker sauce, or opt for low-fat to reduce calories.
Brown rice can be swapped with quinoa or couscous for variety.
Adding fresh herbs like parsley or cilantro on top can add freshness.