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Chicken Sweet Potato Rice Bowl

This Chicken Sweet Potato Rice Bowl recipe combines savory chicken, sweet roasted sweet potatoes, and fluffy rice for a satisfying and nutritious meal. It's easy to customize with your favorite toppings, making it a perfect weeknight dinner that's both healthy and delicious.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
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
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil for sweet potatoes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt for sweet potatoes
  • 1 cup uncooked rice brown rice preferred
  • 2 cups water or chicken broth
  • 1/4 teaspoon salt for rice
  • Optional toppings: Black beans
  • Optional toppings: Corn
  • Optional toppings: Avocado, sliced
  • Optional toppings: Salsa or hot sauce
  • Optional toppings: Cilantro, chopped
  • Optional toppings: Green onions, sliced
  • Optional toppings: Lime wedges
  • Optional toppings: Shredded cheese cheddar, Monterey Jack, or a Mexican blend

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Vegetable peeler
  • Large skillet or wok
  • Medium saucepan
  • Measuring cups and spoons
  • Fork
  • Cutting board
  • Knife

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon, nutmeg, and salt. Make sure they're evenly coated!
  3. Spread the sweet potatoes in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  5. While the sweet potatoes are roasting, prepare the chicken. In a bowl, combine the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt.
  6. Heat a large skillet or wok over medium-high heat.
  7. Add the chicken and cook for 6-8 minutes, or until cooked through and lightly browned. Be careful not to overcrowd the pan – cook in batches if necessary for even browning.
  8. Rinse the rice under cold water until the water runs clear.
  9. In a medium saucepan, combine the rice, water (or chicken broth), and salt.
  10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  11. Fluff the rice with a fork.
  12. In a bowl, layer the cooked rice, roasted sweet potatoes, and cooked chicken.
  13. Add your favorite toppings! Black beans, corn, avocado, salsa, cilantro, and lime wedges are all fantastic choices.
  14. Dig in and enjoy your delicious and healthy Chicken Sweet Potato Rice Bowl!

Notes

For meal prep, cook the chicken, sweet potatoes, and rice ahead of time and store them separately in airtight containers in the refrigerator for up to 4 days. Reheat the components and assemble your bowl when ready to eat. Store toppings separately to keep them fresh. For extra flavor, use chicken broth instead of water when cooking the rice. Add a pinch of cayenne pepper to the chicken marinade or a drizzle of hot sauce to your bowl for some extra heat. Swap the chicken for chickpeas or black beans for a vegetarian option.