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There’s something undeniably comforting about a warm bowl of food that looks as good as it tastes. The vibrant colors and enticing aromas can instantly lift your spirits, especially on a chilly evening when all you crave is a hearty meal. I remember the first time I stumbled upon the idea of sweet potato chicken pesto bowls. I was searching for ingredients that could deliver warmth and nourishment, and as I rifled through my pantry, I discovered sweet potatoes, chicken, and a jar of vibrant green basil pesto. At that moment, a light bulb went off in my head! Little did I know, this simple combination would soon become a beloved staple in my kitchen, seamlessly balancing flavors and textures while delivering a hearty dose of nutrition.

Sweet Potato Chicken Pesto Bowls

Discover the comforting and nutritious Sweet Potato Chicken Pesto Bowls that make for an ideal meal any day of the week. Packed with roasted sweet potatoes, tender chicken, and vibrant basil pesto, this dish is a feast for the senses. It's easy to prepare, versatile for meal prepping, and bursting with flavor. Perfect for cozy dinners or satisfying lunches, this bowl is not only delicious but also provides a hearty dose of nutrition. Try it today!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup fresh basil pesto (store-bought or homemade)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cooked quinoa or brown rice

1 cup cherry tomatoes, halved

1 avocado, sliced

1/4 cup crumbled feta cheese (optional)

Fresh basil leaves for garnish

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the sweet potatoes on a baking sheet in a single layer.

      Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and starting to caramelize, tossing halfway through for even cooking.

        Cook Chicken: While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 6-8 minutes, or until fully cooked and golden brown, stirring occasionally.

          Add Pesto: Once the chicken is cooked through, lower the heat and stir in the basil pesto, cooking for an additional 2-3 minutes until everything is well-coated and heated through.

            Prepare Bowls: In a serving bowl or plate, start with a scoop of cooked quinoa or brown rice as the base. Add a generous helping of roasted sweet potatoes and the pesto chicken on top.

              Garnish: Add halved cherry tomatoes and sliced avocado to the bowl. If desired, sprinkle crumbled feta cheese and fresh basil leaves over the top for extra flavor.

                Serve: Serve immediately while warm, and enjoy your vibrant, hearty meal!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings