Chicken and Sweet Potato Bowls

These Chicken and Sweet Potato Bowls make a healthy, filling meal that is perfect for lunch or dinner. They are also great for meal planning for the next week. A delicious dressing combines tender chicken with sweet potatoes and fresh vegetables to create a balanced and flavorful meal.

Ingredients for 4 servings:

• For the Chicken
  • 4 skinless and boneless chicken breasts or thighs (for juicier meat)
  • 2 tbsp olive oil
  • 1 tsp of garlic powder
  • 1 tsp of paprika
  • Cumin – 1/2 tsp
  • Half a teaspoon of salt
  • Black pepper, 1/2 tsp
  • Juice of one lime
• Sweet Potatoes
  • Peel and dice 2 large sweet potatoes
  • 1 tbsp olive oil
  • Half a teaspoon of garlic powder
  • 1/2 tsp of paprika
  • Taste salt and pepper
• For the Bowls
  • 1 cup cooked brown rice or quinoa (optional for a base).
  • 1 cup black beans drained, rinsed and drained
  • 1 cup fresh, frozen or canned corn kernels
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • Fresh cilantro for garnish (optional)
• Dressing Optional but Recommended:
  • 1/4 cup plain Greek yoghurt (or sour cream)
  • 2 tbsp of lime juice
  • 1 tbsp olive oil
  • Honey or maple syrup, 1 tsp
  • Taste salt and pepper

Instructions Chicken and Sweet Potato Bowls:

1. Roast Sweet Potatoes
   • Preheat your oven to 200degC (400degF).
   • Add the sweet potatoes diced in olive oil with garlic powder, paprika and salt. Spread them evenly out on a baking tray lined with parchment.
   • Roast sweet potatoes for 25-30 minutes. Flip them halfway through the cooking time.
2. Prepare the chicken:
   • While the sweet potatoes roast, heat 2 tbsp olive oil in a pan over medium heat.
   • Season the chicken with paprika and cumin. Also, season it with salt and pepper. Add the chicken breasts to the pan and cook them for 6-7 minutes on each side or until they are fully cooked.
   • Let the chicken rest in the skillet for a couple of minutes before cutting it into thin strips. For extra flavour, squeeze the juice from 1 lime on top of the chicken.
3. Preparing the Bowl Ingredients
   • Prepare the ingredients for the bowls while the sweet potatoes and chicken are cooking. You can warm the black beans with corn over medium heat or serve them cold.
   • Cut the cherry tomatoes in half and the avocado into halves.
4. Make the dressing (Optional).
   • Whisk together the Greek yoghurt with lime juice, olive, honey, or maple syrup in a small bowl. Add salt and pepper. This creamy dressing gives the bowls a slightly sweet and tangy flavour.
5. Assemble your bowls
   • Start each bowl with a base made of quinoa (optional) or brown rice.
   • Add a portion each of sweet potatoes, black bean, corn, cherry tomato, and sliced grilled chicken.
   • If using, drizzle the dressing over the avocado slices.
   • Add fresh cilantro to the dish for colour and flavour.
6. Serve:
   • Store in containers for up to four days in the refrigerator for a delicious and fresh meal.

Tips:

• Meal Prep – These bowls make great meal prep! The ingredients can be stored separately in airtight jars and assembled later in the week. Keep the avocados and dressings separate to maintain freshness.
• Veggie variations: You can substitute the vegetables with any of your favourites, including roasted bell peppers or zucchini.
• Protein Options: You can substitute the chicken with grilled shrimp or turkey for a vegetarian alternative.

Why You Will Love This Recipe

• This meal is well-balanced and nutritious, thanks to the combination of chicken protein, sweet potatoes rich in fibre, and fresh vegetables.
• This dish is easily customizable. You can swap out the ingredients or toppings to suit your tastes.
• Meal Prep-Friendly: This recipe can be used for meal preparation as it is easy to store in the refrigerator and can also be quickly reheated.

Enjoy your Chicken and Sweet potato Bowls to enjoy a tasty, colourful and nutritious meal any day of the week!