Description
These Chicken and Sweet Potato Bowls for Two are a healthy, easy-to-make meal featuring juicy chicken, crispy roasted sweet potatoes, and fresh toppings—all layered over quinoa, rice, or greens for a nourishing, satisfying bowl.
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup cooked quinoa, rice, or greens (as a base)
- Optional Toppings:
- ½ avocado, sliced
- ¼ cup crumbled feta
- ¼ cup red onion, thinly sliced
- ¼ cup cherry tomatoes, halved
- Dollop of Greek yogurt or drizzle of dressing
- Fresh cilantro or parsley, chopped
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Toss sweet potato cubes with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper. Spread on one half of the baking sheet.
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Rub chicken with remaining olive oil and season with the same spices. Place on the other half of the baking sheet.
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Roast for 25–30 minutes, flipping sweet potatoes halfway, until chicken is cooked through and potatoes are tender and golden.
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Slice chicken and assemble bowls with your base of choice, roasted sweet potatoes, and desired toppings.
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Serve warm with a drizzle of dressing or squeeze of lemon juice.
Notes
- To make it vegetarian, swap the chicken for roasted chickpeas or tofu.
- Customize with your favorite sauces like tahini dressing, vinaigrette, or hot sauce.
- Add greens like kale or spinach for more color and nutrients.
