Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C).
In a bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread them evenly on a baking sheet.
Roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
Step 2: Cook the Chicken
Combine the chicken cubes with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper.
Heat a large skillet over medium-high heat.
Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and fully cooked.
Step 3: Prepare the Garlic Sauce
In a small bowl, whisk together:
- Greek yogurt
- Minced garlic
- Lemon juice
- Olive oil
- Fresh parsley
- Salt
- Black pepper
Add a little milk if you prefer a thinner, drizzleable sauce.
Step 4: Assemble the Bowls
Divide the cooked brown rice among four serving bowls.
Arrange the roasted sweet potatoes, cooked chicken, and kale or spinach around the rice.
Drizzle generously with the creamy garlic sauce.
Sprinkle with fresh parsley before serving.
Tips for the Best Power Bowl
- Massage raw kale with a little olive oil and lemon juice to soften it.
- Add sliced avocado for extra creaminess.
- Sprinkle with feta cheese or pumpkin seeds for added flavor and texture.
- Substitute quinoa, farro, or cauliflower rice for the brown rice.
- For a spicy kick, add cayenne pepper or a drizzle of hot sauce.
Storage
Store the chicken, rice, sweet potatoes, and vegetables separately from the sauce in airtight containers.
- Refrigerator: Up to 4 days
- Freezer: Chicken, rice, and sweet potatoes can be frozen for up to 2 months. Prepare the garlic sauce fresh when serving.
