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Chicken And Sweet Potato Rice Bowl featured image showing a vibrant and healthy meal.

Amazing Chicken and Sweet Potato Rice Bowl

This Chicken and Sweet Potato Rice Bowl is a healthy and satisfying meal packed with flavor. Tender chicken and sweet roasted sweet potatoes are nestled on fluffy rice, drizzled with a tangy sauce that brings everything together. It's easy to make and perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil for chicken
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil for sweet potatoes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt to taste
  • Pepper to taste
  • 1.5 cups long-grain rice
  • 3 cups water
  • 1/2 teaspoon salt for rice
  • 1/4 cup soy sauce low sodium preferred
  • 2 tablespoons honey or maple syrup for vegan
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large bowl
  • Medium bowl
  • Large Skillet
  • Medium saucepan
  • Whisk
  • Fork
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon, nutmeg, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
  4. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  5. While the sweet potatoes are roasting, combine the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl.
  6. Heat a large skillet over medium-high heat.
  7. Add the seasoned chicken to the skillet and cook for 6-8 minutes, or until cooked through and lightly browned. Cook in batches if necessary.
  8. Rinse the rice under cold water until the water runs clear.
  9. In a medium saucepan, combine the rinsed rice, water, and salt.
  10. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and the rice is tender.
  11. Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
  12. Whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using) in a small bowl.
  13. Divide the cooked rice among bowls.
  14. Top with the roasted sweet potatoes and cooked chicken.
  15. Drizzle generously with the prepared sauce.
  16. Garnish with desired toppings such as green onions, sesame seeds, avocado, and sriracha.
  17. Serve immediately and enjoy.

Notes

Sweet potatoes can be roasted a day or two in advance and stored in the refrigerator. The chicken can also be cooked ahead of time and reheated. The sauce can be made several days in advance. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For variations, substitute the chicken with tofu or tempeh for a vegetarian option. Try adding other vegetables like broccoli, bell peppers, or zucchini. Quinoa, brown rice, or cauliflower rice can be used instead of white rice.