A flavorful and nutritious bowl combining roasted sweet potatoes, seasoned chicken, rice, black beans, and fresh toppings, drizzled with a creamy sauce.
Ingredients
Protein
1lbboneless, skinless chicken breasts(cut into 1-inch pieces)
2tbspolive oil (for chicken)
1tspgarlic powder
1tsppaprika (smoked recommended)
1/2tspcumin
1/2tspsalt (for chicken)
1/4tspblack pepper (for chicken)
Sweet Potatoes
2mediumsweet potatoes(peeled and diced into 1/2-inch cubes)
1tbspolive oil (for sweet potatoes)
1/2tspsalt (for sweet potatoes)
1/4tspblack pepper (for sweet potatoes)
1/2tsppaprika (for sweet potatoes)
Rice
1cuplong-grain white rice (jasmine recommended)
2cupswater
1/2tspsalt (for rice)
Sauce
1/4cupmayonnaise (avocado oil preferred)
2tbspGreek yogurt (plain, full-fat)
1tbspfresh lime juice
1tbsphoney
1tspsriracha (optional)(adjust to taste)
1clovegarlic (minced)
Toppings
1cupblack beans(rinsed and drained)
1avocadoavocado(sliced)
1/4cupfresh cilantro(chopped)
Extras
Lime wedgeslime wedges(for serving)
Instructions
Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, pepper, and paprika; roast for 20-25 minutes, flipping halfway.
Cook rice in boiling water with salt for 15-20 minutes until water is absorbed. Let stand, then fluff.
Toss chicken with olive oil, garlic powder, paprika, cumin, salt, and pepper. Cook in a skillet over medium-high heat for 5-7 minutes until browned and cooked through.
Mix mayonnaise, Greek yogurt, lime juice, honey, sriracha, and minced garlic to make sauce.
Assemble bowls with rice, chicken, roasted sweet potatoes, black beans, avocado, cilantro, and drizzle with sauce. Serve with lime wedges.
Notes
Feel free to customize spice levels and toppings to your preference.