Looking for a satisfying meal that’s simple, comforting, and packed with flavor? This Chicken and Sweet Potato Rice Bowl is the answer. It’s perfect for meal prep, busy weeknights, or those “I don’t want to cook but still want something good” moments.
In this post, I’ll walk you through why this dish deserves a spot in your weekly rotation, the ingredients you’ll need, how to throw it together fast, and a few pro tips to make it even better.
Table of Contents
Why You’ll Love This Recipe
This sweet potato chicken rice bowl checks all the boxes: hearty, healthy, and full of balanced flavor.
For me, it started one night after work. I had leftover roasted sweet potatoes, a few chicken breasts, and some plain rice. I threw them together with some olive oil and garlic, and my husband, my forever taste-tester, took one bite and said, “You need to write this one down.”
It became our go-to comfort bowl. The sweet potatoes bring a touch of caramelized sweetness. The chicken gives it that protein-packed punch. And the rice? It’s the perfect, cozy base. You get nourishing carbs, tender chicken, and creamy sweet potato in every bite.
If you enjoy warm, wholesome bowls like my Smothered Chicken and Rice, this one will be your next favorite.
Whether you’re feeding a picky eater or just need a meal that holds well in the fridge for days, this chicken bowl delivers.
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Chicken and Sweet Potato Rice Bowl
This Chicken and Sweet Potato Rice Bowl is a wholesome, cozy, and flavor-packed meal that’s easy enough for weeknights and perfect for meal prep. Roasted sweet potatoes, juicy chicken, and fluffy rice; all in one satisfying bowl.
- Total Time: 35 mins
- Yield: 2–3 servings 1x
Ingredients
2 medium sweet potatoes, peeled and cubed
2 chicken breasts, diced
1½ cups cooked rice
2 tbsp olive oil, divided
1 tsp garlic powder or 2 garlic cloves
Salt & pepper to taste
Chopped parsley (optional for garnish)
Instructions
1. Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, garlic powder, salt, and pepper. Roast for 20–25 minutes.
2. While potatoes roast, heat 1 tbsp olive oil in a skillet. Add seasoned diced chicken and cook until browned and cooked through.
3. Warm the cooked rice if necessary.
4. Assemble the bowl: add rice as base, then top with roasted sweet potatoes and chicken.
5. Garnish with parsley or drizzle of sauce, if desired.
Notes
Swap chicken breasts for chicken thighs for a juicier version.
Add greens like spinach or kale for extra nutrients.
Top with cheese, avocado, or your favorite dressing.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Roasting, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg
Ingredients You’ll Need
This recipe uses pantry staples, which means you might already have everything you need:
| Ingredient | Notes |
|---|---|
| 2 medium sweet potatoes | Peeled and cubed |
| 2 chicken breasts | Diced or shredded |
| 1½ cups cooked rice | White, brown, or jasmine |
| 2 tbsp olive oil | Divided |
| 1 tsp garlic powder | Or 2 cloves fresh garlic |
| Salt & pepper | To taste |
| Optional: chopped parsley | For garnish |
You can prep all these ingredients ahead of time or cook everything fresh. Either way, it comes together fast.
How to Make Chicken and Sweet Potato Rice Bowl
- Roast the sweet potatoes
Toss the sweet potato cubes with 1 tablespoon olive oil, salt, pepper, and garlic powder. Roast at 400°F for 20–25 minutes until tender and caramelized. - Cook the chicken
In a skillet, heat the remaining tablespoon of oil. Season the chicken with salt and pepper. Cook on medium heat until golden and fully cooked through. This takes about 6–8 minutes. - Warm your rice
If it’s not already hot, microwave the cooked rice or heat it in a small pot. - Assemble your bowl
Start with rice, add sweet potatoes, then the chicken. Top with parsley or a drizzle of your favorite sauce; I love a dash of sriracha mayo or a bit of tahini lemon dressing.
If you like bold flavors, you might enjoy something spicier like this Bang Bang Chicken Bowl as a fun twist.
Tips and Variations
- Add greens: A handful of baby spinach or kale wilts perfectly under warm rice.
- Make it dairy-rich: Sprinkle shredded cheese or crumble some feta on top.
- Try it Tex-Mex style: Add black beans, corn, and avocado like I do in my Street Corn Chicken Rice.
- Sauce it up: Drizzle teriyaki, buffalo, or your favorite dressing. If you love sweet-savory combos, try the glaze from my Crockpot Teriyaki Chicken.
- Switch up the grain: Swap rice for quinoa, cauliflower rice, or even couscous.
These rice bowls are flexible, filling, and forgiving; just the way a weeknight meal should be.
Frequently Asked Questions
Can I make this Chicken and Sweet Potato Rice Bowl ahead of time?
Yes! It’s a great meal prep option. Store components separately or together in airtight containers for up to 4 days.
Can I use chicken thighs instead of chicken breast?
Absolutely. Thighs will be juicier and add a bit more richness to your chicken bowl.
Can I freeze this bowl?
You can freeze the cooked chicken and sweet potatoes. Rice freezes too, but may get a little dry, add a splash of water before reheating.
Is this recipe gluten-free?
Yes, just double-check any sauces or seasonings if you’re using pre-mixed ones.
Final Thoughts
If you’re looking for a wholesome, simple, and flavorful dish that hits every craving, this Chicken and Sweet Potato Rice Bowl is the way to go. With just a handful of ingredients and some smart seasoning, you’ll end up with a meal that’s deeply satisfying and endlessly adaptable.
From our kitchen to yours, enjoy this one-pot wonder, and don’t forget to try it with a cheesy twist, like in my Cheesy Garlic Chicken Wraps if you’re craving something handheld next time.
For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!
