Nourishing Chicken and Sweet Potato Power Bowl with Creamy Garlic Sauce
This power bowl features tender herb-grilled chicken, roasted sweet potatoes, crisp vegetables, and a silky creamy garlic sauce. Every bite blends earthy sweetness, savory depth, and refreshing Mediterranean notes — perfect for meal prep or a balanced lunch/dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2–3
Ingredients
For the Chicken:
1 lb (450g) chicken breast or thighs
1 tbsp olive oil
1 garlic clove, minced
1 tsp dried oregano
½ tsp paprika
Juice of ½ lemon
Salt & pepper, to taste
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt & pepper, to taste
For the Bowl Base:
1 cup cooked quinoa, brown rice, or couscous
1 cup baby spinach or kale
½ cup cucumber, chopped
½ cup cherry tomatoes, halved
Optional: ¼ cup crumbled feta or avocado slices
For the Creamy Garlic Sauce:
⅓ cup Greek yogurt (or tahini for dairy-free)
1 garlic clove, grated or pressed
1 tbsp olive oil
1 tbsp lemon juice
1–2 tbsp water
Salt & pepper, to taste
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through until golden and tender.
2. Cook the Chicken
In a bowl, mix olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper.
Add chicken and marinate for 10–15 minutes.
Grill or pan-sear chicken for 5–7 minutes per side until cooked through and golden.
Slice into strips.
3. Prepare the Creamy Garlic Sauce
In a small bowl, whisk together Greek yogurt, garlic, olive oil, lemon juice, water, salt, and pepper until smooth and pourable.
4. Assemble the Power Bowl
In each bowl, add a base of quinoa, rice, or couscous.
Arrange roasted sweet potatoes, grilled chicken, spinach, cucumbers, and cherry tomatoes.
Drizzle generously with creamy garlic sauce.
Garnish with feta or avocado (optional) and a sprinkle of herbs.
Notes & Tips
Add roasted chickpeas or seeds for extra crunch and protein.
Substitute Greek yogurt with tahini or cashew cream for a dairy-free option.
For a flavor boost, drizzle with extra virgin olive oil or lemon zest before serving.
Store components separately for up to 3 days; assemble fresh before eating.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes — thighs stay juicier and add more flavor when grilled or roasted.
Q: Can I use regular potatoes?
A: Absolutely — just adjust roasting time as they may cook slightly faster.
Q: How can I make it spicier?
A: Add a pinch of cayenne or a drizzle of hot honey to the chicken marinade.
Nutritional Information
Calories: 490
Protein: 38g
Carbohydrates: 42g
Fat: 18g
Fiber: 7g
Sodium: 430mg