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Healthy Chicken & Sweet Potato Bowls

Delicious Healthy Chicken & Sweet Potato Bowls for Meal Prep

Enjoy these Healthy Chicken & Sweet Potato Bowls, a nutritional powerhouse perfect for meal prep with a delightful balance of sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 4 cups Sweet Potatoes Provides natural sweetness and texture; substitute with butternut squash for different flavor.
  • 2 tablespoons Olive Oil Enhances roasting; can replace with avocado oil.
  • 1 teaspoon Paprika Adds warm, smoky flavor; chili powder can be used.
  • 1 teaspoon Garlic Powder Offers mild garlic flavor; fresh garlic can substitute.
For the Chicken
  • 1 pound Boneless Skinless Chicken Breast Source of lean protein; substitute with tofu or chickpeas.
  • 1 teaspoon Onion Powder Adds depth; can replace with minced onion.
For the Base
  • 2 cups Cooked White or Brown Rice Serves as hearty base; quinoa or farro can be alternatives.
For the Creamy Sauce
  • 1 cup Greek Yogurt Provides creaminess and tang; mayonnaise can be an alternative.
  • 2 tablespoons Lime Juice Brightens up flavors; lemon juice can substitute.
  • 1 tablespoon Sriracha Adds heat; adjust or replace based on spice preference.
  • 1 teaspoon Cumin Contributes earthy notes; garam masala can be used.
  • 1/4 teaspoon Cayenne Pepper Optional for heat; omit for milder sauce.
For the Veggies
  • 2 cups Green Vegetables (e.g., spinach, broccoli) Adds nutrition and color; any seasonal veggies can work.
  • 1/4 cup Fresh Cilantro/Parsley For garnish; chives or green onions can also provide freshness.

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Chop the sweet potatoes into bite-sized cubes and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  2. While the sweet potatoes are roasting, chop the chicken breast into cubes. Heat olive oil in a skillet over medium-high heat. Add chicken, seasoning with garlic powder, onion powder, salt, and pepper, and sauté for 5-7 minutes until cooked.
  3. In a mixing bowl, combine Greek yogurt, lime juice, sriracha, cumin, paprika, and optional cayenne pepper. Whisk until smooth and adjust salt to taste.
  4. Cook rice according to package instructions, and prepare green vegetables by steaming or sautéing until tender and vibrant.
  5. To assemble, divide cooked rice into bowls. Layer roasted sweet potatoes, chicken, and green vegetables. Drizzle with sauce and garnish with cilantro or parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 54gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store each component separately in the fridge for up to 4 days. For longer storage, freeze components for up to 3 months. Reheat before serving.

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