Healthy Soul Bowls
Healthy Soul Bowls
Ingredients
For the Roasted Sweet Potatoes and Broccoli
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 1 broccoli, large head, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, (optional, for a kick)
- salt, to taste
- black pepper, freshly ground, to taste
For the Seasoned Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Brown Rice
- 1 cup uncooked brown rice
- 2 cups water or vegetable broth
- 1/2 teaspoon salt
For the Creamy Lemon Herb Dressing
- 1/2 cup plain Greek yogurt, (or sour cream for a richer flavor)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh parsley, chopped
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon honey or maple syrup, (optional, for sweetness)
For Assembly
- 1 avocado, ripe, sliced
- fresh cilantro, chopped (for garnish)
- sesame seeds, (optional, for garnish)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes and broccoli florets. Drizzle with 2 tablespoons of olive oil. Season with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (if using), and salt and pepper to taste. Toss until the vegetables are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized, and the broccoli is slightly crispy. Flip halfway through to ensure even cooking.
⏱️ 25 min•🌡️ 400
- 4
While the vegetables are roasting, rinse 1 cup of brown rice under cold water using a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the rinsed brown rice, 2 cups of water or vegetable broth, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat.
⏱️ 5 min
- 5
Once boiling, reduce heat to low, cover, and simmer for 40-45 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 45 min
- 6
While the rice and vegetables are cooking, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 7
Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
⏱️ 7 min
- 8
In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. If desired, add 1 teaspoon of honey or maple syrup for a touch of sweetness. Taste and adjust seasonings as needed.
⏱️ 5 min
- 9
Divide the cooked brown rice among serving bowls. Add a portion of the roasted sweet potatoes and broccoli to each bowl. Top with the cooked seasoned chicken. Drizzle generously with the creamy lemon herb dressing. Garnish each bowl with sliced avocado, fresh chopped cilantro, and a sprinkle of sesame seeds (if using). Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Soul Bowls
For the Roasted Sweet Potatoes and Broccoli
- 2 sweet potatoes, medium, peeled and diced into 1-inch cubes
- 1 broccoli, large head, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, (optional, for a kick)
- salt, to taste
- black pepper, freshly ground, to taste
For the Seasoned Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Brown Rice
- 1 cup uncooked brown rice
- 2 cups water or vegetable broth
- 1/2 teaspoon salt
For the Creamy Lemon Herb Dressing
- 1/2 cup plain Greek yogurt, (or sour cream for a richer flavor)
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh parsley, chopped
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon honey or maple syrup, (optional, for sweetness)
For Assembly
- 1 avocado, ripe, sliced
- fresh cilantro, chopped (for garnish)
- sesame seeds, (optional, for garnish)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes and broccoli florets. Drizzle with 2 tablespoons of olive oil. Season with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (if using), and salt and pepper to taste. Toss until the vegetables are evenly coated.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized, and the broccoli is slightly crispy. Flip halfway through to ensure even cooking.
⏱️ 25 min•🌡️ 400 - 4
While the vegetables are roasting, rinse 1 cup of brown rice under cold water using a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the rinsed brown rice, 2 cups of water or vegetable broth, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat.
⏱️ 5 min - 5
Once boiling, reduce heat to low, cover, and simmer for 40-45 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 45 min - 6
While the rice and vegetables are cooking, pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 7
Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
⏱️ 7 min - 8
In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. If desired, add 1 teaspoon of honey or maple syrup for a touch of sweetness. Taste and adjust seasonings as needed.
⏱️ 5 min - 9
Divide the cooked brown rice among serving bowls. Add a portion of the roasted sweet potatoes and broccoli to each bowl. Top with the cooked seasoned chicken. Drizzle generously with the creamy lemon herb dressing. Garnish each bowl with sliced avocado, fresh chopped cilantro, and a sprinkle of sesame seeds (if using). Serve warm and enjoy!
⏱️ 5 min