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Chicken and Sweet Potato Bowls with Sriracha Mayo

Hearty, customizable bowls featuring roasted caramelized sweet potatoes, savory cubed chicken, fluffy rice, and a creamy, thick sriracha-mayo sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Dish, Meal Prep
Cuisine: American, Fusion
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato & Chicken
  • 2 large sweet potatoes cubed (about 1.5 lbs)
  • 1 Tbsp olive oil for potatoes
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1.5 lbs boneless, skinless chicken cubed
  • 1 Tbsp olive oil for searing chicken
Base and Toppings
  • 3 cups cooked white rice or grain of choice
  • 0.5 cup fresh cilantro or parsley chopped, for garnish
Creamy Sriracha-Mayo Sauce
  • 0.5 cup mayonnaise
  • 2-3 Tbsp sriracha adjust to heat level
  • 1 Tbsp lime juice
  • 1 tsp honey or maple syrup
  • 1 Tbsp water or milk to thin to desired consistency

Equipment

  • Baking sheet
  • Large Skillet
  • Mixing bowls
  • Rice cooker or pot

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 Tbsp oil, paprika, garlic powder, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
  2. Cook rice according to package directions and keep warm.
  3. For the sauce: Whisk together mayonnaise, sriracha, lime juice, honey, and salt. Add water/milk until a thick, gooey, viscous consistency is reached.
  4. Season cubed chicken. Heat 1 Tbsp oil in a skillet. Sear chicken for 6-8 minutes until cooked through (165°F/74°C) and golden brown.
  5. Divide rice among bowls. Arrange roasted sweet potatoes and seared chicken over the rice.
  6. Drizzle generously with the thick, creamy sriracha-mayo sauce, allowing its glossy surface to coat the ingredients.
  7. Garnish with chopped cilantro or parsley and serve immediately.

Notes

These bowls are excellent for meal prep. Store components (chicken, potatoes, sauce) separately and assemble just before serving. Add a side of steamed broccoli for extra greens.