Loaded Chicken and Sweet Potato Power Bowl
This wholesome bowl features juicy herbed chicken, roasted sweet potatoes, and a mix of crisp vegetables, creamy avocado, and tangy yogurt-tahini dressing — all layered over fluffy rice or quinoa. It’s nourishing, full of texture, and bursting with warm Mediterranean-inspired flavors that make eating healthy taste indulgent.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves:2–3
Ingredients
For the Chicken
2 chicken breasts
1 tbsp olive oil
1 clove garlic, minced
½ tsp paprika
½ tsp dried oregano
½ tsp cumin
Salt and pepper, to taste
Juice of ½ lemon
For the Roasted Sweet Potatoes
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
½ tsp smoked paprika
¼ tsp garlic powder
Salt and pepper, to taste
For the Base
1 cup brown rice, quinoa, or couscous
2 cups water
Pinch of salt
For the Toppings
½ avocado, sliced
½ cup cherry tomatoes, halved
½ cucumber, diced
¼ cup pickled red onions or sliced shallots
2 tbsp feta cheese, crumbled
1 tbsp fresh parsley or mint, chopped
For the Yogurt-Tahini Dressing
3 tbsp Greek yogurt
1 tbsp tahini
1 tsp lemon juice
1 clove garlic, minced
1–2 tbsp warm water
Salt and pepper, to taste
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 220°C (425°F).
Toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Cook the Rice or Grain
Rinse rice or quinoa.
In a saucepan, bring water and salt to a boil.
Add grain, reduce heat, cover, and simmer until cooked (12–15 minutes for rice, 10–12 minutes for quinoa).
Fluff and set aside.
3. Cook the Chicken
In a bowl, mix olive oil, garlic, paprika, oregano, cumin, salt, pepper, and lemon juice.
Rub over chicken breasts and let marinate for 10–15 minutes (optional but flavorful).
Heat a skillet or grill pan over medium heat and cook 5–6 minutes per side until golden and fully cooked.
Let rest for 5 minutes, then slice into strips.
4. Make the Yogurt-Tahini Dressing
In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, salt, and pepper.
Add water gradually until it reaches a drizzleable consistency.
5. Assemble the Power Bowl
Add a scoop of brown rice or quinoa as the base.
Top with roasted sweet potatoes and sliced chicken.
Add avocado, cherry tomatoes, cucumber, and pickled onions.
Drizzle generously with yogurt-tahini dressing.
Finish with feta cheese and fresh parsley or mint.
Notes & Tips
Swap chicken for chickpeas for a vegetarian option.
Add spinach or arugula for an extra layer of greens.
For a Mediterranean twist, sprinkle with za’atar or sumac before serving.
Great for meal prep — components keep well for up to 4 days in the fridge.
Nutritional Information
Calories: 610
Protein: 38 g
Carbs: 54 g
Fat: 23 g
Fiber: 8 g