Chicken Sweet Potato Bowl with Creamy Greek Yogurt Sauce Recipe

Introduction

This Chicken Sweet Potato Bowl is a wholesome, flavorful meal that’s perfect for a nourishing weeknight dinner. With tender chicken, crispy roasted sweet potatoes, and a creamy yogurt sauce, it’s a balanced dish that can be enjoyed any day of the week.

Ingredients

• 2 boneless skinless chicken breasts, cubed
• 2 medium sweet potatoes, peeled and diced
• 1 cup brown rice (uncooked)
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt & pepper to taste
• 1/2 cup plain Greek yogurt
• 1 tbsp tahini or lemon juice
• 1 clove garlic, minced
• 1–2 tbsp water (to thin sauce)
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes until crispy and tender.
2. Step 2: While the sweet potatoes roast, heat a small amount of olive oil in a skillet over medium heat. Season the cubed chicken with garlic powder, salt, and pepper, then sear in the skillet until golden brown and cooked through, about 6-8 minutes.
3. Step 3: In a bowl, whisk together the Greek yogurt, tahini (or lemon juice), minced garlic, and 1–2 tablespoons of water until the sauce is smooth and creamy.
4. Step 4: Cook the brown rice according to the package instructions.
5. Step 5: To assemble, layer the cooked brown rice at the bottom of your bowl, top with roasted sweet potatoes and chicken pieces. Drizzle generously with the creamy yogurt sauce and garnish with fresh parsley if desired.

Tips & Variations

• For extra flavor, marinate the chicken briefly in olive oil, garlic powder, and paprika before cooking.
• Swap out brown rice for quinoa or couscous for a different grain base.
• Use lemon juice in the sauce for a bright, tangy twist instead of tahini.
• Add sautéed greens like spinach or kale for extra nutrients and color.
• If you prefer spicy, sprinkle a pinch of cayenne pepper on the sweet potatoes before roasting.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sweet potatoes gently in the oven or microwave until warmed through. The sauce is best added fresh but can be stored chilled and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be juicier. Adjust the cooking time slightly to ensure they are cooked through.

Is this recipe gluten-free?

Yes, as long as you use plain brown rice and check that tahini or any other added ingredients are gluten-free, this recipe is safe for gluten-free diets.

Chicken Sweet Potato Bowl with Creamy Greek Yogurt Sauce Recipe

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★★★★★

4.9 from 67 reviews

This Chicken Sweet Potato Bowl is a wholesome, flavorful meal combining tender seared chicken, crispy roasted sweet potatoes, and nutritious brown rice, all brought together with a creamy garlic tahini yogurt sauce. Perfect for a balanced and satisfying lunch or dinner, it is easy to prepare and packed with protein, fiber, and vibrant spices.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 2 boneless skinless chicken breasts, cubed
• 1/2 tsp garlic powder
• Salt & pepper to taste
• 1 tbsp olive oil (for cooking chicken)

Sweet Potatoes

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp paprika
• Salt & pepper to taste

Rice

• 1 cup brown rice (uncooked)

Sauce

• 1/2 cup plain Greek yogurt
• 1 tbsp tahini or lemon juice
• 1 clove garlic, minced
• 1–2 tbsp water (to thin sauce)

Garnish

• Fresh parsley (optional)

Instructions

1. Preheat and roast sweet potatoes: Preheat your oven to 400°F (200°C). Toss the peeled and diced sweet potatoes in olive oil, paprika, salt, and pepper to coat evenly. Spread them out on a baking sheet in a single layer, then roast for about 25 minutes until they are crispy and golden brown.
2. Sear the chicken: While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Season the cubed chicken breasts with garlic powder, salt, and pepper. Add the chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes, turning as needed.
3. Prepare the creamy sauce: In a small bowl, combine the plain Greek yogurt with tahini or lemon juice, minced garlic, and 1 to 2 tablespoons of water to reach a smooth, drizzling consistency. Mix well to combine.
4. Cook the rice: Prepare the brown rice according to package instructions, usually by simmering in water until tender, about 40-45 minutes.
5. Assemble the bowl: Layer cooked brown rice at the bottom of each serving bowl. Top with roasted sweet potatoes and the seared chicken pieces. Drizzle generously with the creamy garlic tahini sauce. Garnish with fresh parsley if desired and serve warm.

Notes

• You can substitute quinoa or cauliflower rice for a different twist or lower carb option.
• For extra flavor, marinate the chicken in a bit of olive oil, paprika, and garlic powder before cooking.
• The sauce can be made ahead and stored in the fridge for up to 3 days.
• Adjust the thickness of the sauce by adding more or less water as needed.
• Use fresh parsley for a bright, fresh garnish and added color.

Keywords: chicken sweet potato bowl, healthy chicken bowl, roasted sweet potatoes, brown rice bowl, Greek yogurt sauce, easy dinner recipe, nutritious meal