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Nourishing Chicken Sweet Potato Rice Bowl

Chicken Sweet Potato Rice Bowl

A flavourful and balanced weeknight meal featuring spiced chicken and roasted sweet potatoes over a bed of fluffy rice, brought together with fresh toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes about 600g, peeled and cubed into 2cm pieces
  • 2 tbsp olive oil divided
  • 500 g skinless boneless chicken breasts or thighs, cut into 2-3cm chunks
  • 1 tsp smoked paprika hot or sweet, to your preference
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 300 g long-grain white or brown rice
  • 600 ml vegetable or chicken stock or water
For Serving
  • 1 large ripe avocado sliced or cubed
  • 1/2 red onion very thinly sliced
  • A large handful of fresh coriander roughly chopped
  • 1 lime cut into wedges
  • Optional: A dollop of Greek yoghurt or soured cream
  • Genuine Flavour: The deep smoky flavour of the paprika and cumin on the chicken provides a wonderful savoury contrast to the natural, earthy sweetness of the roasted sweet potato. A final squeeze of lime juice cuts through the richness and ties everything together.
  • Ready in Under 45 Minutes: From start to finish this entire meal is on the table in about 40 minutes, making it a brilliant option for a satisfying weeknight dinner.
  • Flexible Recipe: This Potato Rice Bowl is incredibly adaptable. You can swap the white rice for brown rice or quinoa add a handful of spinach at the end for extra greens, or throw in a tin of black beans for more fibre.
  • Great for Meal Prep: It works wonderfully for preparing lunches for the week. Simply cook the components and store them in separate containers in the fridge then assemble your bowl when you're ready to eat.
  • Family Tested: My whole family enjoys this dish. The kids love the sweet potato and my husband appreciates having a hearty, protein-packed meal. It’s a great way to get everyone enjoying a balanced dinner. For another family favourite, check out my Bacon Brown Sugar Chicken Tenders.

Method
 

  1. Prepare the Rice: Rinse the rice under cold water until the water runs clear. Add the rice and stock (or water) to a medium saucepan. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 12-15 minutes (or according to package directions) until all the liquid is absorbed. Remove from the heat and let it stand, covered, for 10 minutes before fluffing with a fork.
  2. Season the Chicken and Potato: While the rice cooks, place the cubed sweet potato in a large mixing bowl. In a separate small bowl, combine the smoked paprika, ground cumin, garlic powder, oregano, 1/2 tsp salt, and a generous amount of black pepper.
  3. Cook the Sweet Potato: Add 1 tbsp of olive oil and half of the spice mixture to the sweet potatoes. Toss well to coat everything evenly. Heat a large, heavy-bottomed frying pan over a medium-high heat. Add the sweet potatoes in a single layer and cook for 10-12 minutes, turning occasionally, until they are tender and nicely caramelised on the edges. Remove from the pan and set aside.
  4. Cook the Chicken: Pat the chicken pieces dry with a paper towel. Add the remaining 1 tbsp of olive oil and the rest of the spice mixture to the empty mixing bowl, then add the chicken and toss to coat.
  5. Sear the Chicken: Return the frying pan to a medium-high heat. Add the chicken to the pan, ensuring you don't overcrowd it (cook in two batches if necessary). Cook for 6-8 minutes, turning a couple of times, until the chicken is cooked through and has a lovely golden-brown crust. You can check it's cooked by ensuring the juices run clear, as recommended by the Food Standards Agency.
  6. Rest the Chicken: What works best for me is transferring the cooked chicken to a plate and letting it rest for a few minutes before serving. This simple step helps keep it wonderfully moist and tender.
  7. Assemble the Bowls: Divide the fluffed rice among four bowls. Top with a generous portion of the cooked sweet potato and chicken.
  8. Add Toppings and Serve: Garnish each bowl with sliced avocado, thinly sliced red onion, and a sprinkle of fresh coriander. Serve immediately with a lime wedge on the side for squeezing over.

Notes

Great for meal prep. Cook the components and store them in separate containers in the fridge, then assemble your bowl when you're ready to eat.