I make this Chicken & Sweet Potato Rice Bowl on busy weeknights when I want something hearty, colorful, and fuss-free. It’s a simple grain bowl built from roasted sweet potatoes, golden diced chicken, a bed of rice, and quick stir-fried veggies—comfort food that feels a little elevated. It’s perfect for meal prep, feeding picky eaters, or turning leftover rice into a satisfying dinner.
Why you’ll love this dish
This bowl hits all the boxes: sweet and savory contrasts, plenty of texture, and one pan (plus the oven) for minimal cleanup. Roasted sweet potatoes caramelize and add a natural sweetness that balances the savory chicken and smoky paprika. Use white rice for speed or brown rice for extra fiber and chew.
“Simple to prep, big on flavor—this bowl turned our leftover rice into the week’s best dinner.” — a quick dinner-night favorite
Reasons to try it:
- Fast to pull together on weeknights.
- Budget-friendly ingredients that stretch into multiple meals.
- Flexible: swap proteins, grains, or veggies to suit preferences.
- Kid-friendly flavors with optional herbs for adults.
If you like rice bowls that lean toward simple, wholesome flavors, you might also enjoy this cozy coconut chicken and rice for a tropical spin.
Step-by-step overview
Before you start: plan to roast the sweet potatoes while the rice cooks and then cook the chicken and veggies in a skillet. That gives you three parallel tasks that finish around the same time.
Overview:
- Roast sweet potatoes until tender and slightly caramelized.
- Cook rice (white or brown, per package).
- Sear diced chicken in a hot skillet; season simply.
- Quickly stir-fry broccoli (or chosen veggies) in the same skillet.
- Assemble bowls: rice, roasted sweet potatoes, chicken, vegetables, and fresh herbs.
This quick summary helps you see the flow so you can time each step without fuss.
What you’ll need
- 1 pound chicken breast, diced (about 2 medium breasts)
- 2 cups sweet potatoes, peeled and cubed
- 1 cup rice (white or brown)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups broccoli or other vegetables (optional)
- Fresh herbs for garnish (optional)
Ingredient notes and swaps:
- Chicken: thighs are juicier and forgiving if slightly overcooked.
- Sweet potatoes: leave skin on for extra fiber and less prep if you prefer.
- Rice: use quick-cooking brown rice or pre-cooked microwave rice to save time.
- Veggies: bell peppers, green beans, or kale work well—try adding greens for a nutrition boost like this coconut lime chicken and rice idea if you want more brightness.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper on a rimmed baking sheet. Spread in a single layer.
- Roast the sweet potatoes for 25–30 minutes, flipping once until edges are caramelized and tender.
- While they roast, cook the rice according to package directions. Keep warm.
- Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the diced chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through (internal temp 165°F / 74°C), about 6–8 minutes depending on size.
- If using vegetables, push the chicken to one side or remove briefly, add the veggies and stir-fry until bright and tender-crisp, about 3–5 minutes. Season to taste.
- Assemble bowls: spoon rice into bowls, top with roasted sweet potatoes, add chicken and vegetables, and finish with fresh herbs if desired. Serve warm.
Best ways to enjoy it
- Plating: use a shallow bowl so each bite gets a mix of rice, sweet potato, and chicken. Drizzle a spoonful of Greek yogurt or tahini for creaminess.
- Pairings: serve with a crisp green salad or pickled veggies to cut the richness. A citrus wedge brightens the whole bowl.
- Beverage: a light white wine, iced tea, or sparkling water with lemon complements the smoky paprika notes.
For more bowl inspiration and creamy chicken-rice combos, check this creamy million-dollar chicken rice recipe idea.
Storage and reheating tips
- Refrigerate: Store leftovers in airtight containers within 2 hours of cooking. Keep for 3–4 days.
- Reheat: Microwave in a covered container or reheat on the stove. Reheat to an internal temperature of 165°F (74°C) before serving. If rice dries out, add a splash of water and cover briefly.
- Freeze: Assemble components separately if possible. Cooked chicken and roasted sweet potatoes freeze well for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Food safety: Don’t leave cooked chicken or rice at room temperature for more than 2 hours; rice can harbor heat-resistant spores if left too long.
Pro chef tips
- Cut sweet potatoes uniformly so they roast evenly. Aim for 1/2-inch cubes.
- Space the potatoes on the sheet pan—crowding creates steam instead of caramelization. Use two pans if needed.
- Pat chicken dry before seasoning and searing to get a better Maillard crust.
- If you want extra flavor, sprinkle a pinch of smoked paprika or squeeze lemon over the finished bowl.
- Use a meat thermometer to confidently hit 165°F (74°C) for safety without overcooking.
Need a shortcut? Use pre-cooked rotisserie chicken or pre-cut sweet potato cubes from the grocery produce section to shave prep time.
Also, if you’re curious about creamy smothered chicken rice ideas for richer bowls, this creamy smothered chicken and rice post has techniques that translate well to rice bowls.
Creative twists
- Veggie-forward: swap chicken for roasted chickpeas or tofu for a vegetarian bowl.
- Spiced-up: add cumin and coriander to the potato mix and top with a cilantro-yogurt sauce.
- Mediterranean: swap paprika for oregano and add olives, feta, and cucumber.
- Sheet-pan meal: roast seasoned chicken thighs alongside the sweet potatoes for an even simpler one-pan dinner.
- Grain swap: use quinoa or farro instead of rice for nuttier texture and extra protein.
Your questions answered
Q: How long does this take from start to finish?
A: About 35–45 minutes total: 25–30 minutes roasting, plus 10–15 minutes for rice and chicken if timed together.
Q: Can I make this vegetarian?
A: Yes. Replace chicken with pan-fried tofu, tempeh, or roasted chickpeas. Increase seasoning and consider a finishing sauce for extra richness.
Q: Is it safe to use leftover rice?
A: Yes, but cool and refrigerate cooked rice within 1–2 hours of cooking and use within 1–2 days. Reheat thoroughly to 165°F (74°C) before eating.
Q: Can I roast sweet potatoes ahead of time?
A: Absolutely. Roast and cool, then refrigerate up to 3–4 days. Reheat in a hot oven to revive caramelized edges or toss directly into the bowl cold for a different texture.
Conclusion
If you want more ideas for bowls that pair roasted sweet potatoes and chicken with rice, this Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two offers a similar roasted-vegetable approach with a kale twist. For a spicier, creamy take on chicken rice bowls, check out Blackened Chicken Brown Rice Bowls for ideas on bold seasoning and an avocado cream finish.
Chicken & Sweet Potato Rice Bowl
Ingredients
Main Ingredients
- 1 lb chicken breast, diced (about 2 medium breasts) Thighs are juicier and forgiving if slightly overcooked.
- 2 cups sweet potatoes, peeled and cubed Leave skin on for extra fiber.
- 1 cup rice (white or brown) Use quick-cooking brown rice or pre-cooked microwave rice to save time.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika Can sprinkle more over finished bowl for extra flavor.
- to taste salt and pepper
- 2 cups broccoli or other vegetables (optional) Try adding greens for nutrition boost.
- as needed Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper on a rimmed baking sheet. Spread in a single layer.
- Roast the sweet potatoes for 25–30 minutes, flipping once until edges are caramelized and tender.
- While roasting, cook the rice according to package directions and keep warm.
Cooking
- Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the diced chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through (internal temp 165°F / 74°C), about 6–8 minutes depending on size.
- If using vegetables, push the chicken to one side or remove briefly, add the veggies and stir-fry until bright and tender-crisp, about 3–5 minutes. Season to taste.
Assembly
- Assemble bowls: spoon rice into bowls, top with roasted sweet potatoes, add chicken and vegetables, and finish with fresh herbs if desired. Serve warm.
