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Chicken and Sweet Potato Rice Bowl Recipe

Chicken and Sweet Potato Rice Bowl Recipe
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★★★★★

4.7 from 17 reviews

A wholesome and flavorful Chicken and Sweet Potato Rice Bowl featuring roasted spiced chicken, caramelized sweet potatoes, fluffy brown rice, and massaged kale, topped with a creamy chipotle sauce, avocado, feta, and green onions. This balanced meal is perfect for easy meal prep and offers a satisfying blend of textures and nutrients.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ¼ tsp ground cinnamon
  • 1 tbsp olive oil
  • Salt, to taste

Sweet Potatoes

  • 2 medium orange sweet potatoes, peeled and diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Pinch of salt

Rice

  • 1 cup brown rice, cooked according to package instructions

Greens

  • 3 cups curly kale, rinsed, destemmed, and chopped
  • 1 tsp olive oil
  • 1 tsp fresh lemon juice
  • Pinch of salt

Toppings & Sauce

  • ¼ cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp chipotle sauce
  • 1 tsp fresh lime juice
  • ½ tsp honey or agave syrup
  • ½ avocado, sliced
  • ¼ cup crumbled feta cheese
  • 2 green onions, sliced

Instructions

  1. Prep the Ingredients: Peel and dice the sweet potatoes into ½-inch cubes. Cut the chicken into bite-sized pieces. Rinse and chop the kale into manageable leafy bits. Cook the brown rice according to package instructions or use pre-cooked rice for convenience.
  2. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, garlic powder, chili powder, cumin, and a pinch of salt. Spread them evenly on a baking sheet and roast for 10 minutes.
  3. Add and Roast the Chicken: While the sweet potatoes start roasting, toss the chicken pieces with the remaining seasoning blend—garlic powder, onion powder, cumin, chili powder, cinnamon—and a little olive oil. After the first 10 minutes, remove the tray from the oven and flip the sweet potatoes. Add the chicken to the baking sheet alongside the sweet potatoes and roast for an additional 15 minutes, or until the chicken is cooked through (internal temperature 165°F) and the sweet potatoes are tender and caramelized.
  4. Massage the Kale: In a bowl, combine the chopped kale, 1 teaspoon olive oil, 1 teaspoon lemon juice, and a pinch of salt. Using your hands, massage the kale for about 1 minute until it becomes softened and turns a deeper green color.
  5. Make the Chipotle Sauce: In a small bowl, mix together Greek yogurt, mayonnaise, chipotle sauce, lime juice, and honey or agave syrup. Whisk until the sauce is smooth and creamy.
  6. Assemble the Bowl: Start by layering warm brown rice at the bottom of your bowl. Add the massaged kale on top, followed by the roasted sweet potatoes and chicken. Finish with toppings: sliced avocado, crumbled feta cheese, and sliced green onions. Drizzle generously with the chipotle sauce and enjoy your colorful, balanced meal.

Notes

  • To make this dish vegan, substitute chicken with grilled tofu, tempeh, crispy chickpeas, or roasted black beans.
  • Use vegan feta or omit cheese for a plant-based option.
  • For a dairy-free chipotle sauce, replace Greek yogurt and mayo with vegan alternatives and use agave syrup.
  • Variations include adding corn and lime crema for a Tex-Mex twist or hummus, olives, and red onion for a Mediterranean flavor.
  • Perfect for meal prep—store cooked components separately for up to 4 days in the refrigerator and assemble fresh when ready to eat.

Nutrition

Keywords: chicken bowl, sweet potato rice bowl, healthy meal prep, roasted chicken, brown rice bowl, balanced meal, chipotle sauce

Find it online: https://cheflenacooks.com/chicken-and-sweet-potato-rice-bowl-recipe/