Chicken Sweet Potato Rice Bowl

This healthy chicken sweet potato rice bowl is the perfect balance of comfort and nutrition, ideal for a satisfying dinner or meal prep!

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4 Bowls

Calories 450 kcal

Ingredients

1 lb 450g boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium sweet potatoes about 1 lb/450g, peeled and diced into ½-inch cubes
1 cup 185g uncooked brown rice (or white rice, if preferred)
2 tablespoons olive oil divided
1 tablespoon maple syrup
2 cloves garlic minced
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon dried thyme
Salt and pepper to taste
2 cups fresh spinach or kale roughly chopped
1 avocado sliced
2 tablespoons pumpkin seeds or sunflower seeds
Fresh lime wedges for serving

For the sauce:

2 tablespoons tahini or Greek yogurt
1 tablespoon lemon juice
1 teaspoon honey
1 small garlic clove minced
Water to thin as needed

Instructions

Cook the rice

Rinse 1 cup of brown rice under cold water. Add it to a medium pot with 2 cups of water and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until tender. Fluff with a fork and set aside.

Roast the sweet potatoes

Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, maple syrup, a pinch of salt, and half of the paprika and cumin.
Spread them in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway through, until caramelized and slightly crispy on the edges.

Cook the chicken

Season the chicken cubes with the remaining paprika, cumin, dried thyme, salt, and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Add the minced garlic and sauté for 30 seconds until fragrant. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).

Make the sauce

In a small bowl, whisk together the tahini or Greek yogurt, lemon juice, honey, and minced garlic. Add water, one teaspoon at a time, until the sauce reaches a drizzling consistency.

Assemble the bowls

Divide the cooked rice between four bowls. Arrange the roasted sweet potatoes, cooked chicken, and fresh greens in sections.
Top with sliced avocado and a sprinkle of pumpkin or sunflower seeds. Drizzle the sauce over the bowl, and serve with fresh lime wedges for a burst of brightness.

Notes

Simply Nourished Life’s Cooking Tips

For a time-saving hack, use pre-diced sweet potatoes or pre-cooked rice from your favorite grocery store.

Want more flavor? Add a pinch of cayenne pepper to the chicken seasoning for extra heat.

To keep the sweet potatoes crispy, avoid overcrowding the baking sheet. Spread them out in a single layer.

Variations, Leftovers & Storage

This recipe is wonderfully versatile!

Swap chicken for tofu or chickpeas to make it vegetarian.

Use quinoa or cauliflower rice instead of brown rice for a lower-carb option.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

Meal prep tip: Store the components separately to maintain freshness. Assemble your bowl just before serving.

Nutrition Facts (Per Serving)

Calories: 450
Protein: 28g
Fat: 14g
Carbohydrates: 50g
Fiber: 8g
This nutrition estimate is based on standard ingredients and portions. Your values may vary.

Keyword Chicken Sweet Potato Rice Bowl