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- 2 boneless, skinless chicken breasts, diced - 1 large sweet potato, peeled and cubed - 1 cup brown rice - 2 cups vegetable broth - 1 red bell pepper, diced - 1 cup black beans, rinsed and drained - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - 1 ripe avocado, sliced - Fresh cilantro, chopped - Lime wedges When I make Chicken & Sweet Potato Rice Bowls, I enjoy using fresh ingredients. The chicken breast provides lean protein. Sweet potatoes add natural sweetness and fiber. Brown rice brings a hearty base. Vegetable broth enhances the rice with flavor. I also add red bell pepper for crunch and color. Black beans boost protein and fiber. Olive oil keeps everything moist and adds richness. The spices, cumin and smoked paprika, give a warm depth to the chicken. For toppings, I love creamy avocado slices. Fresh cilantro adds a burst of flavor. Lime wedges bring a zesty kick. This combination not only looks great but tastes amazing too! {{ingredient_image_2}} Bringing to a Boil Start by adding 1 cup of brown rice and 2 cups of vegetable broth to a medium-sized pot. Place it on high heat and bring it to a boil. You will see bubbles forming, which means it's time to lower the heat. Simmering Time Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer. This will take about 30-35 minutes. Keep an eye on it to ensure the liquid absorbs fully. Fluffing the Rice After the rice is tender, remove the pot from heat. Use a fork to fluff the rice gently. This will make the rice light and airy. Set it aside while you prepare the rest of the dish. Preheating the Oven While the rice cooks, preheat your oven to 425°F (220°C). This high heat will help caramelize the sweet potatoes. Seasoning and Arranging In a large bowl, combine the cubed sweet potatoes with 1 tablespoon of olive oil. Add salt and pepper to taste. Toss them until they are well coated, then spread them out on a baking sheet. Roasting Time Roast the sweet potatoes in the oven for about 25-30 minutes. Halfway through, turn the sweet potatoes to ensure even cooking. They should be tender and lightly caramelized when done. Heating the Skillet In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Make sure the oil is hot before adding the chicken. Cooking Time and Seasoning Now, add 2 diced chicken breasts to the skillet. Sauté for about 6-8 minutes. Stir occasionally until the chicken turns golden brown and is cooked through. Season it with ground cumin, smoked paprika, salt, and pepper. Mix well to coat the chicken. Adding Vegetables After the chicken is cooked, add 1 diced red bell pepper and 1 cup of rinsed black beans to the skillet. Stir everything together and cook for an additional 3-5 minutes. The bell pepper should soften slightly. - Spice Adjustments: You can change the spice level. Add more cumin or paprika for heat. If you want less spice, use less or skip them. Try adding garlic powder or chili flakes for new flavors. - Vegetable Variations: Mix in different veggies. Zucchini, spinach, or corn can add color and taste. Use what you have on hand or what's in season for the best flavor. - Additional Toppings: Toppings make your bowl special. Try crumbled feta or sliced radishes for crunch. A dollop of sour cream can add creaminess too. - Ensuring Tender Chicken: Use medium heat when cooking chicken. This keeps it juicy. Don’t overcrowd the pan; cook in batches if needed. Let the chicken rest after cooking to keep it moist. - Perfectly Roasted Sweet Potatoes: Cut sweet potatoes into even pieces. This helps them cook evenly. Toss them with oil and seasonings before roasting. Flip them halfway for even browning. - Fluffy Rice Every Time: Rinse brown rice before cooking. This removes excess starch. Use the right water-to-rice ratio. Once cooked, fluff with a fork to keep it light and airy. - Layering Ingredients: Create layers in your bowl. Start with rice, then add sweet potatoes, chicken, and veggies. This looks appealing and makes each bite special. - Garnishing Ideas: Fresh cilantro adds color and flavor. Use lime wedges for a zesty touch. Sliced avocado not only looks great but adds creaminess. - Serving Suggestions: Serve in clear bowls to show off the colors. Place lime wedges on the side. It invites everyone to add their own zest. This makes each bowl unique and personal. Pro Tips Marinate the Chicken: For even more flavor, consider marinating the chicken in olive oil, lime juice, and spices for at least 30 minutes before cooking. This will enhance the taste and tenderness of the chicken. Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables. Zucchini, corn, or spinach would be excellent additions for added nutrition and flavor. Batch Cooking: Make a larger batch of this recipe and store individual portions in the freezer. It's a great meal prep option for busy weeks ahead! Perfectly Roasted Sweet Potatoes: To ensure your sweet potatoes roast evenly, make sure they are all cut into uniform 1-inch cubes, and avoid overcrowding the baking sheet. {{image_4}} You can swap chicken for turkey or tofu. Turkey gives a leaner option. Tofu is great for a plant-based meal. Both options work well with the same spices. For turkey, cook it like chicken. For tofu, press it to remove extra water. Then, sauté until golden. Grilling adds a nice smoky flavor. You can grill the chicken or turkey on medium-high heat. It takes about 6-8 minutes per side. Baking is another option. Preheat the oven to 400°F. Bake for 20-25 minutes until cooked through. Try quinoa or cauliflower rice instead of brown rice. Quinoa cooks fast and is packed with protein. Use 1 cup of quinoa and 2 cups of water. Cook for about 15 minutes. Cauliflower rice is a low-carb choice. Sauté it in a pan for about 5-7 minutes. If you prefer white rice, it’s easy to use. Just replace the brown rice with the same amount of white rice. White rice cooks faster, usually in 15-20 minutes. Adjust the water amount to 1.5 cups for every cup of rice. Adding citrus zest can brighten up the dish. A little lime or orange zest goes a long way. Fresh herbs like basil, parsley, or mint can give fresh notes. Consider using spices like chili powder or curry for a kick. Each choice will change the taste and make the meal unique. - Store the chicken and sweet potato rice bowls in airtight containers. - Keep the bowls in the fridge for up to four days. The best way to keep your meal fresh is to cool it down before storing. This helps stop bacteria from growing. - Divide the bowls into single servings. - Use freezer-safe containers or bags for storage. You can freeze these rice bowls for up to three months. Make sure to label them, so you know what’s inside. - Thaw in the fridge overnight for best results. - If you’re in a hurry, use the microwave on the defrost setting. Remember, never refreeze food once it’s been thawed. This keeps your meal safe and tasty. - Use the microwave for quick reheating. Heat for 1-2 minutes, stirring halfway. - For a crispier texture, reheat in the oven at 350°F for about 10-15 minutes. When reheating, add a splash of water or broth. This helps keep the rice moist and flavorful. Yes, you can make this dish ahead of time. Cook the rice, sweet potatoes, and chicken. Store them separately in airtight containers. You can keep them in the fridge for up to four days. When you are ready to eat, just reheat everything. This makes meal prep easy and saves time. You can use several substitutes for brown rice. Quinoa is a great option. It cooks quickly and adds protein. Cauliflower rice is also good if you want fewer carbs. White rice or farro are other choices. Each option brings a unique taste and texture. To make this dish vegetarian, skip the chicken. Use more beans instead. You can add chickpeas or lentils for protein. Also, increase the veggies, like zucchini or spinach. This adds color and flavor. You still get a hearty meal without meat. For toppings, sliced avocado is a must. It adds creaminess and healthy fats. Fresh cilantro brings brightness and flavor. Lime wedges are great for a zesty kick. You can also add sliced jalapeños for spice. These toppings make your bowls fun and tasty. This blog post shows how to make a tasty chicken and sweet potato rice bowl. You learned about the key ingredients, from chicken to spices. I shared step-by-step instructions to help you cook perfectly. You also gained tips on how to customize and store your dish. In the end, creating this meal is easy and fun. Make it your own by trying different proteins or grains. Enjoy your cooking adventure and savor every bite!

Cozy Chicken & Sweet Potato Rice Bowls

A hearty and nutritious bowl featuring chicken, sweet potatoes, and brown rice, topped with avocado and cilantro.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 cup brown rice
  • 2 cups vegetable broth (or water)
  • 1 piece red bell pepper, diced
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • to taste salt and freshly cracked pepper
  • 1 ripe avocado, sliced (for topping)
  • to taste fresh cilantro, chopped (for garnish)
  • as needed lime wedges (for serving)

Instructions
 

  • In a medium-sized pot, combine the brown rice and vegetable broth (or water). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30-35 minutes until liquid is absorbed and rice is tender. Fluff with a fork and set aside.
  • Preheat your oven to 425°F (220°C). Toss cubed sweet potatoes with 1 tablespoon of olive oil, and season with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
  • In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add diced chicken and sauté for 6-8 minutes until golden brown and cooked through. Season with cumin, smoked paprika, salt, and pepper.
  • Add diced red bell pepper and black beans to the skillet with the chicken. Stir and cook for an additional 3-5 minutes until the bell pepper is slightly softened.
  • Divide the cooked brown rice among four serving bowls. Layer with roasted sweet potatoes, followed by the chicken and vegetable mixture. Top with sliced avocado.
  • Sprinkle chopped fresh cilantro over the bowls and serve with lime wedges on the side.

Notes

For an appealing presentation, layer the ingredients in each bowl so the vibrant orange of the sweet potatoes contrasts beautifully with the dark black beans and bright red bell peppers.
Keyword chicken, healthy, rice bowl, sweet potato