Description
This wholesome Chicken and Sweet Potato Bowl features tender spiced chicken breasts paired with roasted sweet potatoes, protein-packed quinoa or brown rice, black beans, creamy avocado, and a tangy lime-greek yogurt drizzle. A colorful, nutritious meal perfect for a balanced lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 2 small sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Bowls
- 1 cup cooked quinoa or brown rice
- 1/2 cup black beans, drained and rinsed
- 1/2 avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh cilantro
Dressing
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: In a bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and roast in the oven for 25-30 minutes, flipping halfway through until tender and caramelized.
- Season Chicken: While the sweet potatoes roast, season both sides of the chicken breasts with cumin, chili powder, salt, and black pepper.
- Cook Chicken: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes before slicing.
- Prepare Bowls: Evenly divide the cooked quinoa or brown rice between two serving bowls as the base.
- Assemble Bowls: Top each bowl with the roasted sweet potatoes, sliced chicken, black beans, avocado slices, and optional feta cheese.
- Make Dressing and Finish: In a small bowl, combine Greek yogurt and lime juice. Drizzle this over the bowls and sprinkle with chopped fresh cilantro for a fresh finish.
- Serve: Serve the bowls immediately while warm and enjoy a nutritious, flavorful meal.
Notes
- If you prefer, substitute quinoa with brown rice or another whole grain.
- To make this dish dairy-free, omit the feta cheese and Greek yogurt or use a plant-based yogurt alternative.
- Leftover components can be stored separately in the refrigerator for up to 3 days and reheated before assembling.
- Adjust spices according to your heat preference for a milder or spicier flavor.
- For added crunch, consider topping with roasted pumpkin seeds or chopped nuts.
