This Chicken and Sweet Potato Rice Bowl is the perfect answer to the “what’s for dinner?” question. It’s a vibrant, nutrient-packed meal that’s as delicious as it is easy to make. Packed with seasoned chicken, roasted sweet potatoes, and fluffy rice, this recipe delivers a satisfying and healthy meal that your whole family will love. Forget boring dinners; this bowl is your ticket to a flavorful escape, right in your own kitchen.
We’re combining simple, wholesome ingredients to create a dish that’s perfect for a quick weeknight dinner or a fantastic meal prep option for the week ahead. Let’s dive in and make something amazing.
Why This Is The Best Rice Bowl Recipe
This isn’t just another boring chicken and rice dish. Here’s why you’ll have this Chicken and Sweet Potato Rice Bowl on repeat:
- Perfectly Balanced: With a great mix of protein, healthy carbs, and fats, it’s a complete meal in one bowl that will keep you full and satisfied.
- Incredibly Flavorful: A simple yet powerful blend of spices like paprika, cumin, and garlic powder coats the chicken and sweet potatoes, creating a smoky and savory flavor profile that is simply irresistible.
- Meal Prep Champion: This recipe is practically designed for meal prep. The components hold up beautifully in the fridge, making your weekday lunches or dinners a breeze. Just assemble and go!
- Completely Customizable: Think of this recipe as a template. You can easily swap ingredients, add your favorite toppings, or adjust the spices to make it your own.
Ingredients You’ll Need
The magic of this chicken and sweet potato bowl lies in its simple, fresh ingredients. Here’s what you’ll need to gather:
For the Chicken and Sweet Potatoes:
- Chicken Breasts: Boneless, skinless chicken breasts, cut into 1-inch cubes.
- Sweet Potatoes: Peeled and diced into 1/2-inch cubes for quick and even roasting.
- Olive Oil: To help everything roast to perfection.
- Spices: A flavorful mix of smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
For the Bowl Assembly:
- Rice: Your choice of long-grain white rice, brown rice, or even quinoa.
- Black Beans: Canned black beans, rinsed and drained, for a boost of fiber and protein.
- Corn: Frozen or canned corn adds a pop of sweetness.
- Avocado: Sliced or diced for a creamy, healthy fat.
- Lime: Fresh lime wedges are a must for a zesty finish.
- Cilantro: Freshly chopped, for a burst of freshness.
Step-by-Step Instructions
Making this Chicken and Sweet Potato Rice Bowl is incredibly straightforward. Follow these simple steps for a perfect result every time.
1. Prepare the Chicken and Sweet Potatoes
First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a small bowl, mix together the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Place the cubed chicken and sweet potatoes in a large bowl, drizzle with olive oil, and sprinkle the spice mixture over top. Toss everything together until the chicken and potatoes are evenly coated.
2. Roast to Perfection
Spread the seasoned chicken and sweet potatoes in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan to ensure everything gets nicely roasted and caramelized. Roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly crispy at the edges. Give them a flip halfway through cooking.
3. Cook the Rice
While the chicken and sweet potatoes are in the oven, cook your rice according to the package directions. Fluff it with a fork once it’s done.
4. Assemble Your Bowls
Now for the fun part! Divide the cooked rice among four bowls. Top with the roasted chicken and sweet potatoes. Add a generous portion of black beans and corn. Finish by arranging sliced avocado on top, sprinkling with fresh cilantro, and serving with a lime wedge on the side for squeezing.
Tips for the Perfect Bowl
Want to take your bowl to the next level? Here are a few expert tips:
- Don’t Crowd the Pan: For the best texture, give the chicken and sweet potatoes plenty of space on the baking sheet. Use two sheets if necessary. This helps them roast instead of steam.
- Cut Uniformly: Try to cut the chicken and sweet potatoes into similar-sized pieces to ensure they cook at the same rate.
- Add a Sauce: While delicious on its own, a drizzle of chipotle aioli, a dollop of Greek yogurt, or a simple lime crema can add an extra layer of flavor.
Customizations and Variations
This Chicken and Sweet Potato Rice Bowl is incredibly versatile. Here are some ideas to switch things up:
- Change the Protein: This recipe works great with chicken thighs, shrimp, or even chickpeas for a vegetarian option. For another delicious bowl idea, check out this Grilled Shrimp Bowl.
- Swap the Grain: Use quinoa, farro, or cauliflower rice for a different texture and nutritional profile.
- Add More Veggies: Feel free to roast other vegetables along with the sweet potatoes, like bell peppers, onions, or broccoli. A fresh side like this Cucumber Sweet Pepper Salad also pairs beautifully.
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the spice mix for some extra heat.
Meal Prep and Storage
This recipe is a meal prepper’s dream. To store, allow all components to cool completely. Portion the rice, chicken, sweet potatoes, black beans, and corn into airtight containers. Store the avocado, cilantro, and lime separately to maintain freshness. The bowls will keep in the refrigerator for up to 4 days. When ready to eat, simply reheat the main container and top with the fresh ingredients.
If you love easy meal prep recipes, you might also enjoy this simple Greek Chickpea Salad.
Absolutely! To make this bowl vegetarian, simply substitute the chicken with a can of rinsed chickpeas or plant-based protein like tofu. Toss them in the same spice mixture and roast as directed.
Store the cooled components (chicken, sweet potatoes, rice, beans, corn) in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through. Add fresh toppings like avocado and cilantro just before serving for the best results.
Yes, this recipe is naturally gluten-free. All the ingredients used—chicken, sweet potatoes, rice, beans, corn, and spices—do not contain gluten. Just be sure to double-check the labels on your spices to ensure there’s no cross-contamination.
A creamy sauce pairs wonderfully with this bowl. You could try a simple lime crema (Greek yogurt or sour cream, lime juice, and a pinch of salt), a spicy chipotle aioli, or even a drizzle of your favorite cilantro-lime dressing.
This recipe is incredibly versatile. You can easily swap the rice for quinoa for a protein boost, farro for a chewy texture, or even cauliflower rice for a low-carb option.
Absolutely! To make this bowl vegetarian, simply substitute the chicken with a can of rinsed chickpeas or plant-based protein like tofu. Toss them in the same spice mixture and roast as directed.
Store the cooled components (chicken, sweet potatoes, rice, beans, corn) in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through. Add fresh toppings like avocado and cilantro just before serving for the best results.
Yes, this recipe is naturally gluten-free. All the ingredients used—chicken, sweet potatoes, rice, beans, corn, and spices—do not contain gluten. Just be sure to double-check the labels on your spices to ensure there’s no cross-contamination.
A creamy sauce pairs wonderfully with this bowl. You could try a simple lime crema (Greek yogurt or sour cream, lime juice, and a pinch of salt), a spicy chipotle aioli, or even a drizzle of your favorite cilantro-lime dressing.
This recipe is incredibly versatile. You can easily swap the rice for quinoa for a protein boost, farro for a chewy texture, or even cauliflower rice for a low-carb option.
The Recipe
Get ready to enjoy your new favorite Chicken and Sweet Potato Rice Bowl. This recipe is simple, satisfying, and packed with flavor.
Chicken and Sweet Potato Rice Bowl: Your New Weeknight Favorite
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
- In a large bowl, add the cubed chicken and sweet potatoes. Drizzle with olive oil and sprinkle the spice mixture over top. Toss well to ensure everything is evenly coated.
- Spread the seasoned chicken and sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until the chicken is cooked through and the sweet potatoes are tender.
- While the chicken and potatoes roast, cook the rice according to package instructions.
- Divide the cooked rice among four bowls. Top with the roasted chicken and sweet potatoes, black beans, and corn. Garnish with fresh avocado slices, chopped cilantro, and a lime wedge for squeezing.
Notes
Add a Sauce: A drizzle of lime crema or chipotle aioli makes a great addition.
Storage: Store components in airtight containers in the refrigerator for up to 4 days. Keep avocado and cilantro separate until ready to serve.
Share Your Creation!
I hope you love this Chicken and Sweet Potato Rice Bowl as much as I do! It’s a true go-to recipe for a reason. If you make it, I would love to see it. Please leave a comment below or share a picture on Pinterest and tag @Palate_Recipes. Your feedback helps so much!
