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Delicious Chicken and Sweet Potato Rice Bowl Recipe You Need to Try

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Learn how to make delicious Chicken and Sweet Potato Rice Bowl. Easy recipe with step-by-step instructions.

Ingredients

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Here’s what you’ll need to bring this comforting bowl to life. I recommend sourcing fresh, good-quality ingredients—my grandma always said, “Cooking with love starts with good ingredients.” Feel free to make substitutions if needed; I often use olive oil instead of coconut oil, or swap out the rice for quinoa if I want a lighter option.

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil (or coconut oil)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional, for extra flavor)
  • 1 teaspoon ground cumin
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce or tamari (for a gluten-free option)
  • 1 teaspoon honey or maple syrup (for a touch of sweetness)
  • 1 cup jasmine or basmati rice, cooked according to package instructions
  • 2 green onions, sliced (for garnish)
  • Fresh cilantro or parsley, chopped (optional garnish)
  • Additional toppings: avocado slices, hot sauce, sesame seeds, or pickled vegetables (optional, for extra flavor and texture)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, pepper, smoked paprika, and cumin. Spread them out in a single layer on the prepared baking sheet.
  3. Roast the sweet potatoes for about 25-30 minutes, flipping halfway through, until they’re golden and tender. I love this step because I can prep the sweet potatoes ahead of time while I set the table or finish other chores—my grandma always said, “Prep with love, and dinner will be a breeze.”
  4. While the sweet potatoes are roasting, season the chicken pieces with a pinch of salt, pepper, and a splash of soy sauce or tamari. In a skillet over medium heat, add the remaining 1 tablespoon of olive oil, then cook the chicken until browned and cooked through, about 6-8 minutes. Add honey or maple syrup in the last minute of cooking to give the chicken a slight glaze and a hint of sweetness.
  5. Cook the rice according to the package instructions. I like to make my rice in advance and keep it warm—this makes assembling the bowls super quick on busy nights.
  6. Once everything is cooked, assemble your bowls by starting with a bed of rice, then topping it with roasted sweet potatoes and cooked chicken. Garnish with sliced green onions, chopped cilantro or parsley, and any other toppings you love.
  7. For a final touch, squeeze fresh lime juice over the bowls or drizzle with a little extra soy sauce for added flavor. I always say, “Taste as you go,” because that’s how you get the perfect balance of flavors—just like my grandma did in her cozy kitchen.

Find it online: https://artofeasycooking.com/chicken-and-sweet-potato-rice-bowl/