Go Back
Savory chicken and sweet potato rice bowl, a healthy and delicious meal perfect for a quick and satisfying dinner.

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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.