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Grilled Chicken & Sweet Potato Bowl

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A vibrant and hearty bowl featuring marinated grilled chicken, caramelized sweet potatoes, and a zesty yogurt-lime dressing. Perfect for lunch, dinner, or meal prep!

Ingredients

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  • 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice or lime juice
  • 3 cloves garlic, minced
  • 1 ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder or cayenne pepper (optional)
  • 1 ¼ tsp kosher salt or ¾ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 2 large sweet potatoes, peeled and cut into ¾-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon (optional)
  • 1 tsp kosher salt or ½ tsp fine sea salt
  • ½ tsp black pepper
  • 2 cups cooked brown rice, quinoa, or farro
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, sliced or diced
  • ¼ small red onion, thinly sliced
  • ½ cup shredded purple cabbage or baby spinach
  • ¼ cup fresh cilantro or parsley, roughly chopped
  • Lime or lemon wedges, for serving
  • ½ cup plain Greek yogurt
  • 2 tbsp mayonnaise or olive oil
  • 2 –3 tbsp fresh lime juice
  • 1 small clove garlic, very finely minced or grated
  • 1 –2 tsp honey or maple syrup
  • ¼ tsp ground cumin
  • ¼ tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 –2 tbsp water, to thin if needed

Instructions

  1. Marinate the chicken: Pat the chicken dry and place it in a shallow dish. Whisk together olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, chili powder, salt, and pepper. Pour over chicken, coat evenly, cover, and refrigerate for 30 minutes to 8 hours.
  2. Preheat your oven to 425°F (220°C) and prepare a baking sheet.
  3. Toss the sweet potato cubes with olive oil, smoked paprika, cinnamon, salt, and pepper and spread on the baking sheet. Roast for 20–30 minutes, flipping halfway, until tender.
  4. Cook your grain base according to package instructions. Fluff with a fork and season lightly.
  5. Combine the ingredients for the dressing in a small bowl and whisk until smooth. Adjust seasoning to taste.
  6. Prepare the bowl toppings: drain the beans, rinse corn, halve tomatoes, slice avocado, and chop herbs.
  7. Preheat the grill over medium-high heat and grill the chicken for about 5–7 minutes on each side until cooked through. Rest for 5–10 minutes.
  8. Warm the beans and corn in a skillet if desired.
  9. Assemble the bowls: layer the grains, roasted sweet potatoes, beans, corn, tomatoes, onion, cabbage, and sliced chicken. Top with avocado and drizzle with yogurt-lime dressing.
  10. Finish with optional toppings and serve with lime wedges.

Notes

Marinate the chicken overnight for maximum flavor. Feel free to mix and match toppings.

Nutrition

Find it online: https://recypez.com/grilled-chicken-sweet-potato-bowl/

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