Description
This Chicken Sweet Potato Bowl is a nutritious and easy high-protein meal featuring roasted sweet potatoes, seared chicken breast, and wholesome brown rice, all topped with a creamy Greek yogurt tahini sauce. Perfect for a balanced lunch or dinner, it combines savory flavors and satisfying textures in one bowl.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts, cubed
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 clove garlic, minced
Grains
- 1 cup brown rice, uncooked
Oils & Spices
- 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
- Water (optional, to thin sauce)
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (204°C). In a mixing bowl, toss the peeled and 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 in the oven for about 25 minutes, or until they are crispy on the edges and tender inside.
- Sear Chicken: While the sweet potatoes roast, heat a skillet over medium heat. Add a small amount of olive oil to the pan. Season the cubed chicken breasts with garlic powder, salt, and pepper. Place the chicken in the skillet and sear, turning occasionally, until all sides are golden brown and the chicken is cooked through, about 7-10 minutes depending on size.
- Cook Brown Rice: Prepare the brown rice according to the package instructions, typically simmering in water until soft and all water is absorbed, about 40-45 minutes. For quicker preparation, consider using pre-cooked or quick-cooking brown rice.
- Prepare Yogurt Sauce: In a small bowl, combine the plain Greek yogurt with tahini (or lemon juice), minced garlic, and a little water if needed to achieve a smooth and pourable consistency. Mix well until the sauce is creamy and well blended.
- Assemble the Bowl: To serve, place a layer of cooked brown rice at the bottom of each bowl. Top the rice with the roasted sweet potatoes and seared chicken. Finally, drizzle the yogurt sauce over the top. Serve immediately while warm.
Notes
- Use tahini for a nutty flavor or lemon juice for a lighter tangy sauce.
- Substitute brown rice with quinoa or cauliflower rice for a gluten-free or lower-carb option.
- Feel free to add fresh greens or chopped herbs like parsley or cilantro for extra freshness.
- Leftovers keep well refrigerated for up to 3 days.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
