Chicken and Sweet Potato Rice Bowl Recipe

A Chicken and Sweet Potato Rice Bowl is a balanced and satisfying meal that combines protein, complex carbohydrates, and vegetables into one wholesome dish. With tender grilled or roasted chicken, hearty sweet potatoes, and a base of fluffy rice, this bowl is perfect for a quick weeknight dinner, meal prep for the week ahead, or even a healthy lunch. The combination of savory, slightly sweet, and earthy flavors makes each bite truly enjoyable, while the versatility of this dish allows for endless customization.

Step-by-Step Instructions for Chicken and Sweet Potato Rice Bowl

Step 1: Prepare the Rice

Cooking the rice is one of the first things to do to ensure everything is ready to come together at the same time.

1. Rinse the Rice: Rinse the rice under cold water in a fine-mesh strainer to remove excess starch. This will help the rice cook more evenly and prevent it from becoming too sticky.

2. Cook the Rice: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Once boiling, add the rinsed rice and 1 teaspoon of salt. Stir once, then reduce the heat to low. Cover and simmer for 15-20 minutes (white rice) or 30-40 minutes (brown rice), or until the liquid is absorbed and the rice is tender.

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3. Fluff the Rice: Once cooked, remove the rice from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and stir in 1 tablespoon of olive oil or butter for extra richness, if desired.

Step 2: Roast the Sweet Potatoes

Sweet potatoes are a great addition to this bowl, providing natural sweetness and a boost of vitamins and fiber. Roasting them enhances their flavor and texture.

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into 1-inch cubes. In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, ground cinnamon, chili powder (if using), salt, and pepper. Make sure the sweet potatoes are evenly coated with the seasoning.

3. Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown on the edges.

Step 3: Prepare the Chicken

While the rice and sweet potatoes are cooking, it’s time to cook the chicken. The seasoning mix here provides a balance of smoky, savory, and slightly spicy flavors that complement the sweetness of the sweet potatoes.

1. Prepare the Chicken Breasts: If you’re using chicken breasts, you can tenderize them by placing them between two pieces of plastic wrap and gently pounding them to an even thickness (about 1 inch). This ensures they cook evenly and stay juicy. You can skip this step if you’re using chicken thighs, as they are already more tender.

2. Season the Chicken: In a small bowl, mix the smoked paprika, garlic powder, onion powder, ground cumin, dried thyme, salt, and pepper. Rub the olive oil over both sides of the chicken breasts or thighs and then sprinkle the spice mix evenly over them.

3. Cook the Chicken: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the chicken and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F or 74°C). If desired, squeeze the juice of one lime over the chicken just before removing it from the pan for an added zesty flavor.

4. Rest the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips or bite-sized pieces.

Step 4: Assemble the Rice Bowls

Now that all the components are cooked, it’s time to bring them together into a beautiful and satisfying bowl. You can layer the ingredients as desired or allow everyone to customize their bowls.

1. Start with the Rice: Scoop a generous portion of cooked rice into the bottom of each bowl. This will serve as the base for the other ingredients.

2. Add the Roasted Sweet Potatoes: Add a handful of roasted sweet potatoes on top of the rice. The sweet potatoes add both flavor and texture, providing a soft contrast to the tender chicken.

3. Add the Chicken: Layer the sliced chicken on top of the rice and sweet potatoes. The chicken provides lean protein to keep the bowl hearty and filling.

4. Top with Fresh Ingredients: For added freshness and color, top the bowl with sliced avocado, halved cherry tomatoes, sliced red onion, corn kernels, and a sprinkle of chopped fresh cilantro or parsley.

5. Add Cheese and Dressing: If desired, crumble some feta cheese or cotija cheese over the top for a creamy, salty contrast. Drizzle your favorite dressing or sauce, such as a tangy Greek yogurt dressing, creamy tahini sauce, or avocado dressing, for an extra layer of flavor.

Tips and Variations for Chicken and Sweet Potato Rice Bowl

1. Add More Vegetables: You can easily incorporate more vegetables into this dish. Try adding roasted Brussels sprouts, sautéed kale, spinach, or bell peppers for additional flavor and nutrition.

2. Customize the Rice: If you prefer a more flavorful rice, cook it in vegetable or chicken broth instead of water. You can also stir in some fresh herbs (like cilantro or parsley) or spices (like cumin or turmeric) to infuse extra flavor.

3. Swap the Chicken: If you’re looking for a different protein, you can substitute the chicken with grilled shrimp, steak strips, or even a plant-based protein like tofu or tempeh. For a different spin, try slow-cooked pulled pork or even falafel for a vegetarian version.

4. Make It Spicy: For a bit of heat, drizzle some sriracha sauce or hot sauce over the top of the bowl or add chopped jalapeños to the toppings. You can also increase the chili powder in the sweet potatoes or add a sprinkle of red pepper flakes to the rice or chicken.

5. Meal Prep Friendly: This dish makes a great meal prep option. You can cook the chicken, rice, and sweet potatoes in advance and store them in separate containers in the fridge for up to 4 days. When you’re ready to eat, simply assemble the bowl and reheat the components. You can even pre-portion the rice and toppings into individual bowls for quick, grab-and-go meals.

6. Vegetarian Version: To make this bowl vegetarian, simply omit the chicken and replace it with chickpeas, black beans, or roasted cauliflower. You can also add a boiled egg or roasted mushrooms for added protein and texture.

7. Bowl Base Alternatives: If you’re looking to swap out the rice, quinoa or farro would be excellent alternatives. You can also use cauliflower rice for a low-carb version of this meal.

Conclusion

A Chicken and Sweet Potato Rice Bowl is a nutritious and filling dish that combines a perfect balance of protein, vegetables, and grains. With simple ingredients like chicken, roasted sweet potatoes, rice, and fresh toppings, this bowl is both customizable and delicious. Whether you’re looking for a quick weeknight dinner, a meal prep option, or a satisfying lunch, this recipe has got you covered.

By roasting the sweet potatoes, perfectly seasoning the chicken, and adding fresh toppings, you create a flavor-packed meal that will leave you feeling satisfied and nourished. Plus, the versatility of this dish means you can make it your own by adding your favorite toppings, sauces, or vegetables.

Yield: 4

Chicken and Sweet Potato Rice Bowl Recipe

Print

A Chicken and Sweet Potato Rice Bowl is a balanced and satisfying meal that combines protein, complex carbohydrates, and vegetables into one wholesome dish. With tender grilled or roasted chicken, hearty sweet potatoes, and a base of fluffy rice, this bowl is perfect for a quick weeknight dinner, meal prep for the week ahead, or even a healthy lunch. The combination of savory, slightly sweet, and earthy flavors makes each bite truly enjoyable, while the versatility of this dish allows for endless customization.

Prep Time 15 minutes

Cook Time 45 minutes

Marinating Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• For the Chicken:
• 2 boneless, skinless chicken breasts (or thighs for more flavor)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional, for heat)
• Salt and pepper, to taste
• Juice of 1 lime (optional, for extra flavor)
• For the Sweet Potatoes:
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp ground cinnamon (optional, for a warm spice flavor)
• For the Rice:
• 1 cup brown rice (or white rice if preferred)
• 2 cups water or broth (for extra flavor)
• Salt, to taste
• Toppings (Optional but recommended):
• Fresh cilantro, chopped
• Avocado, sliced
• Lime wedges
• Greek yogurt or sour cream
• Salsa or hot sauce

Instructions

1. Cook the Rice:

• In a medium pot, bring 2 cups of water (or broth) to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 30-35 minutes (for brown rice) or 15-20 minutes (for white rice), until the rice is tender and water is absorbed. Fluff with a fork once cooked.

2. Prepare the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).
• Toss the diced sweet potatoes in olive oil, cinnamon (if using), salt, and pepper. Spread them out on a baking sheet in a single layer.
• Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

3. Prepare the Chicken:

• While the sweet potatoes are roasting, season the chicken breasts with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Let it marinate for 10-15 minutes (or longer if you have time).
• Heat a large skillet over medium heat and add a bit of olive oil. Cook the chicken breasts for 6-7 minutes per side, until golden brown and fully cooked through (internal temperature should reach 165°F).
• Let the chicken rest for a few minutes before slicing it into strips or cubes.

4. Assemble the Bowls:

• In each bowl, start by layering the cooked rice at the bottom.
• Add a generous serving of roasted sweet potatoes on top of the rice.
• Place sliced chicken on top of the sweet potatoes.

5. Top and Serve:

• Add your favorite toppings! Fresh cilantro, avocado, a squeeze of lime, Greek yogurt, or salsa are all great options.
• Serve immediately and enjoy!

Notes

Make Ahead: You can roast the sweet potatoes and cook the rice in advance to save time when assembling the bowls. This meal is also great for meal prepping!

Flavor Variations: If you want more flavor, add some spicy or tangy dressing like a tahini dressing, chipotle ranch, or a drizzle of lime and olive oil.

Protein Options: Swap the chicken for grilled shrimp, tofu, or even a grilled steak if you prefer.

Vegan Version: Replace the chicken with chickpeas or another plant-based protein like tempeh.