Preheat your oven to 400°F (200°C) so it’s fully heated by the time the sweet potatoes are ready to roast. Line a large baking sheet with parchment paper or foil to prevent sticking and make cleanup easier. This also helps the sweet potatoes roast evenly without burning.

Wash the sweet potatoes thoroughly under running water to remove any dirt. Peel them using a vegetable peeler, then place them on a cutting board and cut them into even bite-sized cubes (about ¾ to 1 inch pieces). Keeping the cubes a similar size ensures they cook evenly and finish roasting at the same time.

Transfer the cubed sweet potatoes to a large bowl. Drizzle them with olive oil, then sprinkle with salt and freshly ground black pepper. Toss everything together using a spoon or your hands until each piece is lightly coated with oil and seasoning. This helps the potatoes roast beautifully and develop a slightly crispy exterior.

Spread the seasoned sweet potatoes onto the prepared baking sheet in a single even layer, making sure the pieces are not overlapping or crowded. Giving them space allows the edges to caramelize properly instead of steaming.

Place the baking sheet in the preheated oven and roast the sweet potatoes for 20–25 minutes, flipping them halfway through cooking. They should become tender on the inside with slightly crispy, caramelized edges. Once done, remove them from the oven and set aside while preparing the rest of the bowl.

While the sweet potatoes are roasting, prepare the chicken. Pat the chicken breasts dry with paper towels to remove excess moisture, which helps them develop a better sear. Season both sides evenly with paprika, salt, and black pepper, gently pressing the seasoning into the surface of the meat.

Heat a large skillet over medium heat and add a small drizzle of olive oil. Allow the oil to heat until it shimmers slightly. Carefully place the seasoned chicken breasts into the skillet and cook them for about 5–7 minutes on the first side without moving them, allowing a golden crust to form.

Flip the chicken breasts using tongs or a spatula and cook the other side for another 5–7 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Once done, transfer the chicken to a cutting board and allow it to rest for about 5 minutes so the juices redistribute. Then slice the chicken into thin strips or bite-sized pieces.

In a small mixing bowl, prepare the creamy garlic sauce. Add Greek yogurt, freshly minced garlic, lemon juice, and a pinch of salt. Using a whisk or spoon, mix everything together until the sauce becomes smooth, creamy, and evenly blended.

To assemble the bowls, place a generous handful of fresh greens (such as spinach, arugula, or mixed salad greens) into the bottom of each serving bowl. This forms the fresh base of the power bowl.

Add a portion of the roasted sweet potatoes on one side of the bowl, then place the sliced chicken next to them. Arrange the ingredients so the bowl looks colorful and balanced.

Spoon or drizzle the creamy garlic sauce over the chicken and vegetables, allowing it to lightly coat the ingredients without overwhelming them.

Serve the power bowls immediately while the chicken and sweet potatoes are still warm. The combination of tender chicken, caramelized sweet potatoes, fresh greens, and creamy garlic sauce creates a satisfying, high-protein meal that’s both nourishing and delicious.