CHICKEN SWEET POTATO POWER BOWL

I’ll never forget the first time I tried a dish with sweet potatoes and chicken. It was at a tiny cafe in Asheville, North Carolina, and the combination of sweet and savory just blew my mind. I knew I had to recreate something similar at home. After countless experiments, I’ve perfected a recipe that’s both incredibly delicious and packed with nutrients – a true winner in my book! Today, I’m sharing all my secrets for the most amazing Savory Chicken & Sweet Potato Rice Bowl – Healthy Delight you’ll ever make!

Savory Chicken & Sweet Potato Rice Bowl: Your New Go-To Healthy Meal

Okay, my friend, let’s dive into creating this absolute masterpiece! This Savory Chicken & Sweet Potato Rice Bowl isn’t just a meal; it’s an experience. It’s where comfort food meets healthy living, and trust me, it’s a match made in heaven. We’re talking tender chicken, perfectly roasted sweet potatoes, fluffy rice, and a flavor explosion that will have you craving more. I promise, this will become a staple in your weekly rotation because it’s easy to customize, packed with good stuff, and oh-so-satisfying.

Why This Bowl is a Game Changer

So, what makes this rice bowl so special? Let’s break it down:

• It’s Balanced: We’ve got protein, carbs, and healthy fats all working together to keep you feeling full and energized.
• It’s Versatile: You can easily swap out ingredients based on what you have on hand or your personal preferences. Don’t like sweet potatoes? Butternut squash works great! Prefer quinoa to rice? Go for it!
• It’s Meal-Prep Friendly: This is my go-to for meal prepping because it reheats beautifully. Make a big batch on Sunday, and you’ll have delicious and healthy lunches all week long.
• It’s Delicious: Seriously, the combination of flavors and textures is just phenomenal. The sweetness of the potatoes complements the savory chicken perfectly, and the rice ties it all together.

Ingredients You’ll Need

Alright, let’s gather our ingredients. Don’t worry, most of them are pantry staples, and the rest are easy to find at your local grocery store.

For the Chicken:

• Chicken Breast: About 1.5 pounds, boneless, skinless. We’re going to cut this into bite-sized pieces.
• Olive Oil: A couple of tablespoons for cooking.
• Soy Sauce: Adds a savory umami flavor. About 2 tablespoons.
• Garlic: Minced. I love using 2-3 cloves because garlic makes everything better!
• Ginger: Freshly grated. About a teaspoon. This adds a nice warmth and zing.
• Sesame Oil: A teaspoon. This gives the chicken a lovely nutty aroma.
• Honey: A tablespoon. To balance out the savory flavors.
• Salt & Pepper: To taste.

For the Sweet Potatoes:

• Sweet Potatoes: 2 medium-sized sweet potatoes, peeled and diced into 1-inch cubes.
• Olive Oil: Another tablespoon for roasting.
• Paprika: Smoked paprika is my favorite, but regular paprika works too. About 1/2 teaspoon.
• Garlic Powder: 1/4 teaspoon.
• Salt & Pepper: To taste.

For the Rice:

• Rice: 1 cup of your favorite rice (I prefer brown rice for extra fiber, but jasmine or basmati are also delicious).
• Water: 2 cups (or follow the instructions on your rice package).

For the Toppings (Get Creative!):

• Green Onions: Sliced.
• Sesame Seeds: For a little crunch and nutty flavor.
• Avocado: Diced. Adds healthy fats and creaminess.
• Sriracha: If you like a little heat!
• Cilantro: Freshly chopped.
• Lime Wedges: For a burst of freshness.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, friend, let’s get down to business! Follow these easy steps, and you’ll have a delicious and healthy Savory Chicken & Sweet Potato Rice Bowl in no time.

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until they are tender and slightly caramelized. Don’t overcrowd the pan, or they’ll steam instead of roast! A little browning is what we’re after.

Step 2: Cook the Rice

While the sweet potatoes are roasting, cook the rice according to the package directions. I usually bring the water to a boil, add the rice, reduce the heat to low, cover, and simmer for 45 minutes (for brown rice) or until the water is absorbed. Fluff it with a fork when it’s done.

Sometimes, I like to make a TACO RICE BOWL for a change. The variations are endless!

Step 3: Cook the Chicken

In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides. In a small bowl, whisk together the soy sauce, minced garlic, grated ginger, sesame oil, and honey. Pour the sauce over the chicken and cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Be sure to stir frequently to prevent the sauce from burning!

If you’re in the mood for something extra flavorful, try making a BUTTER CHICKEN sometime. The richness of the sauce is just incredible!

Step 4: Assemble Your Bowl

Now for the fun part! Divide the cooked rice among bowls. Top with the roasted sweet potatoes and the savory chicken. Garnish with green onions, sesame seeds, diced avocado, a drizzle of sriracha (if using), fresh cilantro, and a squeeze of lime juice. Get creative and add any other toppings you love!

Tips and Tricks for Bowl Perfection

Okay, my friend, I want to share some of my best tips and tricks to ensure your Savory Chicken & Sweet Potato Rice Bowl is absolutely perfect.

Sweet Potato Roasting Secrets

The key to perfectly roasted sweet potatoes is to make sure they are evenly diced and not overcrowded on the baking sheet. If you overcrowd them, they’ll steam instead of roast, and you won’t get that lovely caramelized texture. Also, don’t be afraid to experiment with different spices! A little cinnamon or nutmeg can add a cozy warmth to the sweet potatoes.

Chicken Cooking Confidence

To ensure your chicken is juicy and tender, don’t overcook it! Cook it just until it’s cooked through. Also, cutting the chicken into evenly sized pieces will help it cook evenly. If you’re worried about the chicken drying out, you can marinate it for 30 minutes before cooking. A simple marinade of soy sauce, ginger, and garlic will do the trick. Consider also trying to make Bang Bang Chicken Bowl .

Rice Rice Baby!

Cooking rice can be tricky, but with a little practice, you’ll become a rice-cooking pro! Make sure you use the correct water-to-rice ratio, and don’t peek while it’s simmering! Let it steam undisturbed for the best results. If you want to add extra flavor to your rice, you can cook it in chicken broth instead of water. You can even throw in some chopped herbs or spices.

For the times you have leftover chicken, you should try making the Forgotten Chicken and Rice Casserole.

Topping Extravaganza

Don’t be afraid to get creative with your toppings! This is where you can really customize your bowl to your liking. I love adding a variety of textures and flavors, like crunchy sesame seeds, creamy avocado, spicy sriracha, and fresh cilantro. Other great topping options include shredded carrots, chopped bell peppers, pickled onions, and roasted chickpeas. Try this with Chicken & Avocado Salad Bowl for the ultimate treat.

Variations to Keep Things Interesting

The beauty of this Savory Chicken & Sweet Potato Rice Bowl is that it’s so easy to adapt to your preferences and dietary needs. Here are a few variations to try:

• Vegetarian/Vegan: Swap the chicken for tofu or tempeh. You can also add roasted chickpeas or black beans for extra protein.
• Low-Carb: Replace the rice with cauliflower rice or zucchini noodles.
• Spicy: Add a pinch of red pepper flakes to the chicken sauce, or use a spicier sriracha.
• Mediterranean: Use lemon juice and oregano in the chicken marinade, and add feta cheese and Kalamata olives as toppings.
• Asian-Inspired: Use a teriyaki sauce for the chicken, and add edamame and seaweed salad as toppings.

Make-Ahead Tips for Busy Weeknights

This rice bowl is perfect for meal prepping because you can prepare all the components ahead of time and assemble the bowls when you’re ready to eat. Here’s how I do it:

• Roast the sweet potatoes: You can roast the sweet potatoes up to 3 days in advance and store them in an airtight container in the refrigerator.
• Cook the rice: Cook the rice up to 3 days in advance and store it in an airtight container in the refrigerator.
• Cook the chicken: Cook the chicken up to 3 days in advance and store it in an airtight container in the refrigerator.
• Prepare the toppings: Chop the green onions, cilantro, and avocado just before serving.

When you’re ready to eat, simply reheat the sweet potatoes, rice, and chicken, and assemble your bowls with the fresh toppings. This is such a lifesaver on busy weeknights!

Enjoy Your Homemade Bowl of Goodness!

And there you have it, my friend! Your very own Savory Chicken & Sweet Potato Rice Bowl – a healthy, delicious, and customizable meal that you can enjoy any time of the day. I truly hope you love this recipe as much as I do. It’s my go-to when I need something comforting, nutritious, and satisfying. Remember, cooking should be fun and relaxing. So, put on some music, pour yourself a glass of wine (or sparkling water!), and enjoy the process. You got this!

Chicken Sweet Potato Power Bowl

This Chicken Sweet Potato Power Bowl is a healthy and delicious meal packed with protein, complex carbohydrates, and essential nutrients. It features tender chicken, roasted sweet potatoes, and fluffy rice, topped with fresh and flavorful ingredients for a satisfying and customizable dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breast, diced
• 2 tbsp olive oil, divided
• 2 tbsp soy sauce
• 2-3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tbsp honey
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 cup rice brown, jasmine, or basmati
• 2 cups water
• 2 green onions, sliced
• 2 tbsp sesame seeds
• 1 avocado, diced
• Sriracha to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Equipment

• Oven
• baking sheet
• Large skillet or wok
• small bowl
• measuring cups and spoons
• cutting board
• knife
• Rice cooker or saucepan with lid
• fork

Method

 

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper.
3. Spread sweet potatoes in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
5. While sweet potatoes are roasting, cook rice according to package directions. (Bring water to a boil, add rice, reduce heat to low, cover, and simmer for 45 minutes for brown rice, or until water is absorbed. Fluff with a fork.)
6. In a large skillet or wok, heat 2 tbsp olive oil over medium-high heat.
7. Add diced chicken and cook until browned on all sides.
8. In a small bowl, whisk together soy sauce, minced garlic, grated ginger, sesame oil, and honey.
9. Pour sauce over chicken and cook for another 5-7 minutes, or until chicken is cooked through and the sauce has thickened slightly. Stir frequently.
10. Divide cooked rice among bowls.
11. Top with roasted sweet potatoes and savory chicken.
12. Garnish with green onions, sesame seeds, diced avocado, a drizzle of sriracha (if using), fresh cilantro, and a squeeze of lime juice.

Notes

For perfectly roasted sweet potatoes, ensure they are evenly diced and not overcrowded on the baking sheet. To prevent the chicken from drying out, cook it just until it’s cooked through. Marinating the chicken for 30 minutes before cooking in a mix of soy sauce, ginger, and garlic can also help with moisture. Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling. Consider adding roasted chickpeas, black beans, or tofu as a vegetarian alternative.