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A close-up, overhead shot of a healthy chicken and sweet potato rice bowl, highlighting the perfectly roasted sweet potatoes and seasoned chicken cubes.

Chicken and Sweet Potato Rice Bowl: Your New Weeknight Favorite

This vibrant and easy Chicken and Sweet Potato Rice Bowl is packed with seasoned chicken, roasted sweet potatoes, black beans, and corn. It's a perfectly balanced, customizable, and delicious meal ideal for weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 medium sweet potatoes peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked rice white, brown, or quinoa
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 1 avocado sliced or diced
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • 1 Baking Sheet
  • 1 Large Bowl
  • 1 Saucepan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. While the chicken and potatoes roast, cook the rice according to package instructions.
  5. 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

Don't Crowd the Pan: Use two baking sheets if needed to ensure the chicken and sweet potatoes roast properly and get crispy edges.
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.