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Chicken Sweet Potato Rice Bowl featured image shows a colorful and appetizing bowl filled with chicken, sweet potato chunks, and rice.

Amazing Chicken Sweet Potato Rice Bowl

This Chicken Sweet Potato Rice Bowl is a vibrant and satisfying meal that combines savory chicken, sweet roasted sweet potatoes, and fluffy rice. It's a healthy and customizable comfort food that's easy to prepare, perfect for a quick and nutritious 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 tbsp olive oil for chicken
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 tbsp olive oil for sweet potatoes
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1.5 cups uncooked rice brown or jasmine
  • 3 cups water or chicken broth
  • 1 tbsp butter or olive oil optional, for rice
  • 1 avocado, sliced optional topping
  • 1/4 cup chopped cilantro optional topping
  • 1/4 cup chopped green onions optional topping
  • Lime wedges optional topping
  • Sriracha or hot sauce optional topping
  • Black beans optional topping

Equipment

  • Large bowl
  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Large Skillet
  • Frying pan
  • Medium saucepan
  • Fork
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, cinnamon, nutmeg, salt, and pepper. Make sure the sweet potatoes are 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 the sweet potatoes are tender and slightly caramelized, flipping halfway through.
  5. While the sweet potatoes are roasting, prepare the chicken. In a medium bowl, combine the chicken cubes with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.
  6. Heat a large skillet or frying pan 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, stirring occasionally. Make sure the internal temperature reaches 165°F (74°C).
  8. Rinse the rice under cold water until the water runs clear.
  9. In a medium saucepan, combine the rice with 3 cups of water or chicken broth. Add butter or olive oil if desired.
  10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes (or according to the package directions for your specific type of rice), or until the rice is cooked through and the liquid is absorbed.
  11. Fluff the rice with a fork.
  12. Divide the cooked rice evenly among bowls.
  13. Top with the roasted sweet potatoes and cooked chicken.
  14. Garnish with your favorite toppings, such as sliced avocado, chopped cilantro, chopped green onions, lime wedges, sriracha, black beans, or corn.
  15. Serve immediately and enjoy!

Notes

For even roasting, cut sweet potatoes into uniform sizes and avoid overcrowding the baking sheet. Adjust seasonings to your liking, adding brown sugar for sweetness or extra cayenne pepper for spice. Store cooked chicken, sweet potatoes, and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat and assemble when ready to eat. For a spicier flavor, add a pinch of chipotle powder to the sweet potatoes or drizzle sriracha mayo on top.