Chicken and Sweet Potato Rice Bowl
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This chicken and sweet potato rice bowl is the kind of meal that looks like you tried hard but is actually low effort and very satisfying. Want some inspo for slight tweaks or an alternate method? I tried a version with extra spices and wrote up a quick note about it over at another version I tried and it turned out great.
This bowl hits warming, hearty, and fresh all at once. It also plays well with leftovers, which means lunch tomorrow will be just as good as dinner tonight. Let us get cooking.
Why This Recipe is Awesome
Why is this recipe awesome? Short answer: it balances comfort and nutrition without drama. Long answer: roasted sweet potatoes bring natural sweetness, shredded chicken brings protein, and rice + black beans glue everything together like a comforting edible hug.
It is idiot proof, even I did not mess it up the first time. You can scale it up or down, toss in whatever extra veg you have, and still look like a meal prep genius. Want more serving ideas or a slightly different combo? Check out more serving ideas I liked for inspiration.
Ingredients You’ll Need
- 2 cups cooked brown rice
- 2 cups cooked chicken, shredded — or pretend you shredded it like a pro
- 2 medium sweet potatoes, diced
- 1 cup black beans, drained and rinsed
- 1 bell pepper, diced
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Yes that is it. Simple, approachable, and forgiving. Don’t skip the cumin; it ties the flavors together like a tiny flavor superhero.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the cooked rice, shredded chicken, black beans, and roasted sweet potatoes.
- Serve in bowls, topped with diced bell pepper and avocado.
- Garnish with fresh cilantro if desired and enjoy!
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. Roasting loves heat from the start.
- Crowding the baking sheet. If sweet potato chunks touch too much they steam instead of caramelize. You want golden edges.
- Skimping on seasoning. Rice and beans are polite but bland unless you give them some salt and pep. Taste as you go.
- Adding avocado too early. Mash and brown avocado is a sad avocado. Add it right before serving.
- Overcomplicating the bowl. This dish shines when flavors stay balanced. Do not drown it in fifty sauces unless that is your vibe.
Alternatives & Substitutions
- No brown rice? Swap with white rice, quinoa, or cauliflower rice to keep it low carb. IMO cauliflower rice works oddly well here if you like lighter bowls.
- No chicken? Use roasted chickpeas, tofu, or extra black beans. These bowls are vegetarian friendly with minimal fuss.
- Want more heat? Add a pinch of smoked paprika or a drizzle of hot sauce.
- Short on time? Roast sweet potatoes the night before or microwave until just tender then finish under the broiler for crisp edges.
- If you want a full swap list check this handy page for more ideas swap ideas and swaps I recommend.
Pick and choose. This recipe is more of a template than a strict rulebook.
FAQ
Q. Can I use frozen sweet potatoes?
A. Sure can. Thaw or microwave a bit so they do not release too much water. Roast until the edges get crisp for best texture.
Q. Can I use rotisserie chicken?
A. Absolutely. Rotisserie chicken is the lazy home cook’s secret weapon. Shred, toss, done.
Q. How long do leftovers last?
A. Keep bowls refrigerated in separate containers for up to 3 days. Avocado is best added fresh at serving time.
Q. Can I meal prep this for the week?
A. Yes. Store roasted sweet potatoes and chicken separately from avocado and bell pepper. Assemble quickly each day.
Q. Do I need to rinse the black beans?
A. Yes rinse them. Rinsing removes excess sodium and the liquid that can muddy the flavor.
Q. Can I make this spicy?
A. Want spice? Toss roasted sweet potatoes with a pinch of cayenne or add chopped jalapeño. I like a bit of heat so I often add a drizzle of hot sauce at the end.
Final Thoughts
This bowl is the kitchen equivalent of a cozy sweater: reliable, comfortable, and makes you feel put together. Roasting the sweet potatoes adds depth while the black beans and chicken give you staying power. Throw in avocado to make it instagrammable and taste excellent.
Now go impress someone or yourself with your new culinary skills. You earned this.
Conclusion
If you want a slightly different take with kale and a two person portion idea check out Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two for more inspiration.
Print
Chicken and Sweet Potato Rice Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A comforting and nutritious chicken and sweet potato rice bowl that’s easy to make and perfect for meal prep.
Ingredients
- 2 cups cooked brown rice
- 2 cups cooked chicken, shredded
- 2 medium sweet potatoes, diced
- 1 cup black beans, drained and rinsed
- 1 bell pepper, diced
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the cooked rice, shredded chicken, black beans, and roasted sweet potatoes.
- Serve in bowls, topped with diced bell pepper and avocado.
- Garnish with fresh cilantro if desired and enjoy!
Notes
For extra flavor, feel free to experiment with additional spices like smoked paprika or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 23g
- Cholesterol: 65mg
Keywords: chicken, sweet potato, rice bowl, meal prep, healthy
