Wholesome and Delicious Healthy Chicken and Sweet Potato Rice Bowl Recipe
Learn how to make delicious Healthy Chicken and Sweet Potato Rice Bowl. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil (or avocado oil for a milder flavor)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 1 tablespoon olive oil, for cooking chicken
- 1 cup long-grain white or brown rice
- 2 cups low-sodium chicken broth (or water, if preferred)
- 1 small red onion, thinly sliced
- 1 cup fresh baby spinach (optional, for a green boost)
- 1/4 cup chopped fresh parsley or cilantro (for garnish)
- 1 lemon, cut into wedges (for serving)
Substitution tips: If you’d rather skip the chicken, firm tofu or chickpeas make great plant-based swaps. You can also use quinoa or cauliflower rice instead of traditional rice for a grain-free option. And if smoked paprika isn’t your thing, a pinch of chili powder or even a dash of cinnamon adds a lovely warmth.
Instructions
- Preheat your oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper or a silicone mat.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they’re tender and caramelized around the edges. The aroma will remind you of those cozy mountain afternoons, a hint of earthiness and sweetness filling the kitchen.
- While the potatoes roast, rinse your rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.
- In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes (or according to package instructions) until the rice is tender and all the liquid is absorbed.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook, stirring occasionally, until the chicken is golden and cooked through—about 6-8 minutes. If your skillet is crowded, cook in batches to ensure a nice sear.
- In the last 2 minutes of cooking the chicken, add the sliced red onion to the skillet. This will soften the onion and add a mild sweetness that complements the sweet potatoes.
- Once everything is cooked, gently fold the baby spinach into the hot rice to wilt it slightly. This step adds a burst of color and a fresh note reminiscent of the garden greens Mama Lu would’ve picked that morning.
- To assemble your bowl, start with a bed of the spinach rice, then layer on the roasted sweet potatoes and chicken with onions. Sprinkle with fresh parsley or cilantro and serve with lemon wedges for squeezing over the top.
“Just like Mama Lu used to say, ‘food shared by heart needs no measuring spoon.’ Trust your senses here—the smell of roasting sweet potatoes, the sizzle of chicken in the skillet, the warmth of lemon juice brightening it all up.”
