Go Back

Chicken & Sweet Potato Rice Bowl

A wholesome and hearty bowl featuring spiced roasted chicken, caramelized sweet potatoes, and fluffy rice, all brought together with a creamy drizzle. Perfect for meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Bowls
Course: Lunch, Main Course
Cuisine: American, Healthy
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Bowl Base
  • 1 lb chicken breast cut into 1-inch cubes
  • 2 large sweet potatoes peeled and cubed
  • 2 tbsp olive oil divided
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp ground cumin
  • 1 pinch salt and black pepper to taste
  • 1.5 cups white or brown rice uncooked
  • 3 cups water or chicken broth for rice
Creamy Dressing
  • 0.25 cup tahini or greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp maple syrup optional
  • 1 clove garlic minced
  • 2-3 tbsp warm water to thin sauce
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Baking sheet
  • Pot (for rice)
  • Chef's knife
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place the cubed chicken and sweet potatoes on the baking sheet. Drizzle with olive oil and sprinkle with paprika, garlic powder, cumin, salt, and pepper. Toss to coat evenly.
  3. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until chicken is cooked and potatoes are tender and browned.
  4. While the chicken roasts, rinse the rice. Combine rice and water/broth in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 15-18 minutes until water is absorbed.
  5. Prepare the sauce by whisking together tahini (or yogurt), lemon juice, maple syrup, minced garlic, and enough warm water to reach a drizzling consistency.
  6. To assemble, divide the rice into bowls. Top with roasted chicken and sweet potatoes.
  7. Generously drizzle the creamy sauce over the bowls and garnish with fresh chopped parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.