Chicken and Sweet Potato Rice Bowl Recipe

Introduction

This Chicken and Sweet Potato Rice Bowl combines tender, seasoned chicken with perfectly roasted sweet potatoes over wholesome brown rice. Finished with a creamy tahini drizzle, it’s a balanced, flavorful meal ideal for busy weeknights or meal prep.

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
• Tahini Drizzle:
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes evenly.
2. Step 2: Dice the sweet potatoes into bite-sized pieces. Toss them with olive oil, paprika, salt, and pepper. Spread in a single layer on a baking sheet, leaving space between pieces, and roast for about 20 minutes until tender and slightly crisp on the edges.
3. Step 3: While the potatoes roast, heat a skillet over medium-high heat and add a bit of oil if needed. Season the diced chicken with salt and pepper, then cook it in the skillet for 5–7 minutes until browned and cooked through, reaching an internal temperature of 165°F (74°C).
4. Step 4: In a small bowl, whisk together tahini, lemon juice, and water until smooth. Add more water or lemon juice to adjust the consistency and flavor as desired. Optionally, season with a pinch of salt.
5. Step 5: Assemble the bowls by layering cooked brown rice at the bottom, then topping with roasted sweet potatoes and cooked chicken. Drizzle the tahini sauce over the top. Garnish with fresh herbs if desired.
6. Step 6: Serve warm and enjoy your wholesome, delicious meal.

Tips & Variations

• Roast sweet potatoes without overcrowding the pan to avoid sogginess and ensure crispy edges.
• Experiment with spices like chili powder, cumin, or oregano to add different flavor profiles.
• Substitute chicken with tofu, chickpeas, or fish for vegetarian or alternative protein options.
• Swap brown rice for quinoa, farro, or barley for varying textures and tastes.
• Add roasted bell peppers, zucchini, or greens like spinach for extra nutrition and color.
• Enhance the tahini drizzle with garlic powder, chili flakes, or fresh herbs to suit your palate.

Storage

Store the chicken, sweet potatoes, and brown rice separately in airtight containers in the refrigerator for up to 3–4 days. Keep the tahini drizzle in a small sealed container and stir before use. Reheat chicken and sweet potatoes in a skillet or oven for best texture, and microwave rice with a damp paper towel to keep it moist. Freezing is possible but may affect the texture of the sweet potatoes; the tahini sauce is best made fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this in advance for meal prep?

Yes, this dish is great for meal prep. Store each component separately in airtight containers and reheat when ready. Prepare the tahini drizzle fresh or keep it refrigerated in a sealed container for up to one day.

My sweet potatoes always turn out soggy. What am I doing wrong?

Overcrowding the baking sheet is usually the cause. Make sure to spread the sweet potatoes out in a single layer with space between pieces to allow proper roasting and caramelization. Also, ensure the oven is fully preheated to 400°F (200°C) before baking.

Chicken and Sweet Potato Rice Bowl Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This Chicken and Sweet Potato Rice Bowl combines tender, seasoned chicken breast with perfectly roasted sweet potatoes and hearty brown rice, all brought together by a creamy, zesty tahini drizzle. A nutritious, flavorful, and easy-to-make meal that’s perfect for lunch or dinner, offering a balanced blend of protein, complex carbs, and healthy fats.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Roasting and Frying
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb chicken breast, diced and seasoned with salt and pepper
• 2 cups sweet potatoes, diced

Grains

• 2 cups cooked brown rice

Seasonings and Oil

• 1 tbsp olive oil
• 1 tsp paprika
• Salt and pepper, to taste

Tahini Drizzle

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

1. Preheat Your Oven: Preheat your oven to 400°F (200°C) to ensure it is properly heated for roasting the sweet potatoes evenly and achieving caramelized edges.
2. Season and Roast the Sweet Potatoes: Dice the sweet potatoes into evenly sized bite-sized pieces. Toss them with olive oil, paprika, and salt and pepper. Spread them out in a single layer on a baking sheet, leaving space to avoid steaming. Roast in the preheated oven for about 20 minutes until tender and slightly crisp on the edges.
3. Cook the Chicken: While potatoes roast, heat a large skillet over medium-high heat. Add a small amount of oil if the skillet is not nonstick. Add the seasoned diced chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through with an internal temperature of 165°F (74°C).
4. Prepare the Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust thickness by adding more water or lemon juice if desired, and season with a pinch of salt to taste.
5. Assemble the Bowls: Divide cooked brown rice evenly into bowls. Top with roasted sweet potatoes and then the cooked chicken. Drizzle the tahini sauce generously over the top. Optionally garnish with fresh herbs like parsley or cilantro.
6. Serve and Enjoy: Serve the bowls warm, allowing the tahini drizzle to blend with the other ingredients for a delicious, wholesome meal. Leftovers can be stored separately and reheated as needed.

Notes

• Roast sweet potatoes first as they take longer, then cook the chicken to save time.
• Add spices like chili powder, cumin, or garlic powder to the sweet potatoes for extra flavor.
• If tahini is too thick or thin, adjust by adding water or more tahini accordingly.
• Brown rice takes longer to cook (30–40 minutes), so plan accordingly or use cooked rice.
• Vegetarian swap: use firm tofu or chickpeas instead of chicken.
• Different grains like quinoa, farro, or barley can substitute for brown rice.
• Additional roasted veggies or leafy greens can be added for more variety and nutrients.
• Store leftovers separately in airtight containers for 3–4 days; reheat gently to preserve texture.
• Tahini drizzle is best made fresh but can be stored refrigerated and whisked before use.

Keywords: chicken rice bowl, sweet potato bowl, tahini drizzle, healthy dinner, roasted sweet potatoes, brown rice, easy chicken recipe