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Chicken and Sweet Potato Bowls

Healthy, vibrant meal prep bowls featuring roasted sweet potatoes, golden-seared chicken breast, fluffy rice, and a luscious creamy sriracha sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: American, Healthy
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts cubed
  • 2 large sweet potatoes peeled and diced
  • 1 cup long-grain white rice uncooked
  • 3 tbsp olive oil divided
  • 1 English cucumber diced
Chicken Seasoning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Sweet Potato Seasoning
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
Creamy Sauce
  • 0.5 cup mayonnaise or Greek yogurt
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 0.5 tsp garlic powder

Equipment

  • Baking sheet
  • Large Skillet
  • Saucepan
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Cook rice according to package directions.
  2. Toss diced sweet potatoes with 1.5 tbsp olive oil, paprika, garlic powder, and salt. Spread on a baking sheet.
  3. Roast sweet potatoes for 20-25 minutes, tossing halfway, until tender and caramelized.
  4. In a bowl, toss cubed chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
  5. Heat remaining 1.5 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 6-8 minutes, turning occasionally, until golden brown and cooked through.
  6. In a small bowl, whisk mayonnaise, sriracha, honey, lime juice, and garlic powder. Add 1-2 tbsp water to thin to desired consistency.
  7. Assemble bowls with rice, roasted sweet potatoes, chicken, and diced cucumbers.
  8. Drizzle generously with the creamy sauce and garnish with herbs and sesame seeds before serving.

Notes

Excellent for meal prep. Store components in airtight containers in the fridge for up to 4 days. Keep sauce separate until ready to eat.