Chicken & Sweet Potato Rice Bowl
Short, Catchy Intro
So you want something cozy, tasty, and not a pain to make, right Same. This chicken and sweet potato rice bowl is like a warm hug in a bowl that actually respects your free time. It balances sweet, savory, and a little tang from the tahini drizzle and still leaves you with leftovers that do not disappoint.
If you like bowls that feel both wholesome and fancy without the fuss, you are in the right place. Want a similar twist or extra tips for meal prep Why not peek at a similar bowl guide for inspiration
Why This Recipe is Awesome
This bowl hits the sweet spot between lazy and impressive. You roast veg, sear chicken, whisk a quick sauce, and boom dinner. No weird ingredients required. You can totally pretend you spent hours on it and no one has to know.
It is also very forgiving. Burn the edges a smidge No biggie. Overcook the chicken slightly Still tasty. This recipe is idiot proof and flexible enough to handle whatever your fridge throws at it. IMO this is one of the best weeknight flex recipes.
Want another variation to flex with Try this different take on the idea over at another version I like
Ingredients You’ll Need
- 1 lb chicken breast diced and seasoned with salt and pepper
- 2 cups sweet potatoes diced
- 2 cups cooked brown rice
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
Yes that is it Keep it simple and honest. You can jazz it up with herbs or greens if you want to look like a chef.
Step-by-Step Instructions
- Preheat your oven and get the sweet potatoes ready. Toss sweet potatoes with olive oil paprika salt and pepper. Spread them on a baking sheet so they have room to roast. Roast at 400°F (200°C) for 20 minutes.
- While the sweet potatoes roast heat a skillet over medium high heat. Add a splash of oil then add the seasoned diced chicken. Cook chicken until browned and cooked through about 6 to 8 minutes depending on size of pieces. Flip once to get a good sear.
- Mix the drizzle now so it is ready when you need it. Whisk tahini lemon juice and water until smooth. If it seems too thick add a bit more water one teaspoon at a time. Taste and add salt if you want it punchier. The sauce makes the bowl so taste as you go.
- Warm the cooked rice if it is cold. I microwave it for a minute with a damp paper towel or warm it in a pot with a splash of water. Layer rice in bowls then add chicken and roasted sweet potatoes on top.
- Drizzle the tahini sauce over everything like you mean it. Add a quick squeeze of lemon or a sprinkle of pepper if you want to be extra. Eat immediately and enjoy the smug satisfaction of an easy winner
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie move. Roasting loves heat.
- Crowding the sweet potatoes on the baking sheet. If you pile them they steam not roast. You want crispy edges.
- Cutting the chicken into wildly inconsistent pieces. Small bits cook fast and big ones lag behind. Cut like you mean it.
- Skipping the sauce because you are lazy. Don t be that person. The sauce ties everything together.
- Over seasoning before tasting. Start light and adjust. Food is not a race
Alternatives & Substitutions
Want to swap things out That is cool here are simple swaps and my two cents on each.
- Swap chicken for tofu if you want plant based. Press it first and give it some paprika. It soaks up flavor like a champ.
- Use quinoa or white rice instead of brown rice. Brown rice is heartier but quinoa gives a nice texture and white rice makes it more indulgent.
- No tahini Try plain Greek yogurt mixed with lemon and a touch of olive oil. It is tangy and lighter.
- Swap paprika for cumin for a smokier vibe. Both work well so pick your mood.
- Add greens like kale or spinach if you want more color and nutrients. Toss kale quickly in the skillet with the chicken for a minute
If you want even more riff ideas take a look at more ideas and variations for how to remix this bowl
FAQ
Q Why use tahini What is special about it
A Why not Tahini adds a nutty creamy edge that lemon brightens up. It makes the bowl feel a bit luxe without trying too hard.
Q Can I prep this ahead of time
A Absolutely Cook rice and roast sweet potatoes ahead. Store chicken separate and reheat quickly in a hot skillet. Assemble when ready and drizzle sauce last.
Q Can I bake the chicken instead of cooking in a skillet
A Sure you can. Bake at 400°F (200°C) for about 15 to 20 minutes depending on piece size. Just watch for doneness and give it a quick broil if you want browning.
Q Is this kid friendly
A Yep Most kids love roasted sweet potatoes and simple seasoned chicken. Serve the sauce on the side if they are picky.
Q How long do leftovers last
A Store in an airtight container in the fridge up to four days. Reheat in a skillet for best texture.
Q Can I use frozen sweet potatoes
A You can but fresh roasts better. If frozen thaw and pat dry so they crisp up rather than steam.
Q What wine pairs with this bowl
A Light red like a gamay or a chilled unoaked white will play nicely. Or skip wine and keep it casual with sparkling water
Final Thoughts
You made it to the end which means you either like food or you like me for some reason Good call on both counts. This bowl is simple flexible and perfect for when you want a homey meal without doing a ton of work. Meal prep friendly and full of flavor cold leftovers reheated into brilliance the next day.
Now go impress someone or just yourself With something this good you might even want to invite people over which is a bold move but I support you
Conclusion
If you want another riff on roasted chicken sweet potato and rice bowls check out Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two for more inspiration and a slightly different take on the same cozy vibes
Print
Chicken and Sweet Potato Rice Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy chicken and sweet potato rice bowl topped with a creamy tahini drizzle, perfect for weeknight dinners.
Ingredients
- 1 lb chicken breast, diced and seasoned with salt and pepper
- 2 cups sweet potatoes, diced
- 2 cups cooked brown rice
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, paprika, salt, and pepper. Spread on a baking sheet to roast for 20 minutes.
- In a skillet over medium-high heat, add oil and cook the seasoned chicken until browned and cooked through, about 6 to 8 minutes.
- Mix tahini, lemon juice, and water in a bowl until smooth. Adjust with water if too thick, adding one teaspoon at a time.
- Warm the cooked rice and layer it in bowls. Top with chicken and roasted sweet potatoes.
- Drizzle tahini sauce over the bowl and add lemon or pepper if desired. Serve immediately.
Notes
For a plant-based option, substitute chicken with tofu. Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, sweet potato, rice bowl, easy dinner, meal prep
