These Chicken and Sweet Potato Bowls are a nutritious, customizable meal perfect for cozy nights.
1. Preheat your oven to 400°F (200°C).
2. Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
3. Cook the brown rice according to package instructions and set aside.
4. Heat olive oil in a skillet over medium heat. Add cubed chicken seasoned with salt, pepper, garlic powder, and onion powder. Sauté for 5–7 minutes until fully cooked and lightly browned.
5. In a mixing bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, paprika, and salt until smooth and creamy.
6. Assemble each bowl with a base of rice, then add roasted sweet potatoes, sautéed chicken, and green vegetables.
7. Drizzle the sauce over the top and garnish with fresh herbs before serving.
For a vegetarian version, substitute the chicken with tempeh or chickpeas.
Adjust the sriracha to control the spice level.
Smoked paprika adds depth, but regular paprika works if that’s what you have on hand.
These bowls store well in airtight containers for up to 4 days, making them great for meal prep.
Find it online: https://paulakitchen.com/hearty-chicken-and-sweet-potato-bowls/