Preheat your oven to 200°C (400°F). Wash, peel, and cut the sweet potatoes into evenly sized cubes so they cook uniformly. Place them on a baking tray, drizzle with olive oil, and season with paprika, garlic powder, salt, and black pepper. Toss everything well to coat, then spread the cubes in a single layer and roast for about 20–25 minutes, flipping halfway through, until they are tender on the inside and slightly crispy on the edges.

While the sweet potatoes are roasting, prepare the chicken. Season the chicken breasts with salt, pepper, and any preferred spices, then heat a skillet over medium heat with a small amount of oil. Place the chicken in the pan and cook for several minutes on each side until golden brown and fully cooked through. Once done, remove from heat and let it rest for a few minutes before slicing into strips.

In a mixing bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt, and black pepper. Stir or whisk until the mixture becomes smooth and creamy, making sure the garlic and seasoning are evenly distributed throughout the sauce.

To assemble the bowl, start by adding a base of greens such as spinach or your preferred vegetables into a serving bowl. Add the roasted sweet potatoes and sliced chicken on top, arranging them neatly so each component is visible and balanced.

Spoon or drizzle the creamy garlic sauce generously over the chicken and sweet potatoes, allowing it to coat the ingredients and bring everything together with its rich, tangy flavor.

Serve the bowl immediately while everything is still warm. For extra freshness and presentation, you can add a sprinkle of herbs or seeds on top before enjoying.