Chicken and Sweet Potato Rice Bowl | Quick & Healthy Weeknight Meal

In today’s busy world, we all crave simple, nourishing meals that don’t take hours in the kitchen yet taste like something special. That’s exactly what the Chicken and Sweet Potato Rice Bowl delivers. It’s wholesome, filling, customizable, and ready to bring comfort to your table without the guilt of heavy fast food.

The combination of juicy seasoned chicken, roasted caramelized sweet potatoes, and fluffy rice creates the perfect balance of protein, complex carbs, and natural sweetness. Add in fresh toppings like avocado, spinach, or a drizzle of tahini dressing, and you’ve got a meal that works equally well for dinner, lunch, or even as a meal-prep favorite.

This dish is a shining example of how healthy eating doesn’t mean boring eating. Each bite is packed with flavor, nutrients, and energy to keep you going strong.

Whether you’re cooking for one, feeding the family, or prepping for the week, this bowl is designed to check every box:
✔️ Quick & easy
✔️ Nutritious & balanced
✔️ Flexible for any diet
✔️ Delicious every single time

So, let’s dive into what makes this recipe so great—and of course, how to make it at home!

Why You’ll Love This Chicken and Sweet Potato Rice Bowl

1. Nutrient-Packed – Sweet potatoes are loaded with vitamins A and C, while chicken brings lean protein. Together with rice, you get a powerful balance of carbs, protein, and fiber.
2. Meal-Prep Friendly – Make a big batch, store it in meal-prep containers, and enjoy all week long.
3. Family-Friendly – Simple ingredients and customizable toppings make it appealing to both adults and kids.
4. Gluten-Free & Easy to Make Dairy-Free – Perfect for different dietary needs.
5. Flavor Explosion – Roasted sweet potatoes caramelize beautifully, and seasoned chicken adds savory depth.

Ingredients

Here’s everything you’ll need to make the perfect Chicken and Sweet Potato Rice Bowl:

• 2 medium sweet potatoes, peeled and diced into cubes
• 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
• 2 cups cooked rice (white, brown, or jasmine)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp chili powder (optional, for spice)
• Salt and black pepper to taste
• 1 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp fresh lemon juice
• 1 ripe avocado, sliced (optional topping)
• 1 handful baby spinach or arugula (optional greens)
• 2 tbsp tahini or Greek yogurt dressing (optional drizzle)

Instructions

1. Prepare the Sweet Potatoes
   • Preheat oven to 400°F (200°C).
   • Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
   • Spread on a baking sheet and roast for 20–25 minutes until golden and caramelized.
2. Cook the Chicken
   • While sweet potatoes roast, season chicken breasts with cumin, chili powder, salt, pepper, soy sauce, and lemon juice.
   • Heat a skillet over medium-high heat with a drizzle of oil.
   • Cook chicken 5–6 minutes per side until golden brown and fully cooked (internal temp 165°F / 74°C).
   • Let rest for 5 minutes, then slice into strips.
3. Assemble the Rice Bowl
   • Divide cooked rice into bowls.
   • Top each bowl with roasted sweet potatoes and sliced chicken.
   • Add avocado slices, greens, and any toppings you like.
   • Drizzle with tahini or yogurt dressing if desired.
4. Serve & Enjoy
   • Serve warm and enjoy immediately, or refrigerate in containers for meal-prep (up to 4 days).

Chicken and Sweet Potato Rice Bowl

A healthy, balanced meal with juicy chicken, roasted sweet potatoes, and fluffy rice. Perfect for weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: American, Healthy

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 2 boneless skinless chicken breasts
• 2 medium sweet potatoes peeled and diced
• 2 cups cooked rice white or brown
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp cumin
• 0.5 tsp chili powder optional
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp lemon juice fresh
• 1 avocado sliced, optional topping
• 1 handful baby spinach or arugula optional greens
• 2 tbsp tahini or Greek yogurt dressing optional drizzle

Equipment

• Baking sheet
• Large skillet
• Mixing bowls
• Sharp knife

Method

 

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast 20–25 minutes until caramelized.
2. Season chicken with cumin, chili powder, salt, pepper, soy sauce, and lemon juice. Cook in a skillet over medium-high heat for 5–6 minutes per side until golden and cooked through.
3. Let chicken rest for 5 minutes, then slice into strips.
4. Divide rice into bowls. Top with roasted sweet potatoes, sliced chicken, avocado, greens, and dressing if desired.
5. Serve warm immediately or refrigerate for meal prep (up to 4 days).

Notes

You can swap rice for quinoa or cauliflower rice for a lighter version. Adjust seasoning to taste.