Description
These Chicken and Sweet Potato Bowls are a delicious and wholesome meal option that combines tender chicken, roasted sweet potatoes, creamy avocado, and flavorful spices, all served over a bed of quinoa or brown rice.
Ingredients
Scale
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and black pepper, to taste
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into cubes
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and black pepper, to taste
Additional Ingredients:
- 2 cups cooked quinoa or brown rice
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon fresh lemon or lime juice
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the sweet potatoes: Toss the sweet potatoes with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Roast for 25–30 minutes until tender and golden.
- Cook the chicken: Season the chicken with spices. Cook in a skillet with olive oil until browned and cooked through.
- Assemble the bowls: Divide quinoa or rice among 4 bowls. Top with sweet potatoes, chicken, avocado, feta, herbs, lemon or lime juice.
Notes
- Add a drizzle of tahini, hummus, or a Greek yogurt dressing for extra creaminess.
- This dish is great for meal prep—store components separately and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
