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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 cup jasmine rice, rinsed - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 red bell pepper, thinly sliced - 1 cup fresh spinach leaves, roughly chopped - 2 tablespoons olive oil, divided To make Chicken Sweet Potato Rice Bowls, you need a mix of tasty and healthy ingredients. First, the chicken thighs add protein. They cook up tender and juicy. Sweet potatoes bring a sweet flavor and a nice texture. The jasmine rice serves as a fluffy base. Next, the seasonings kick up the taste. Smoked paprika gives a warm, smoky flavor. Garlic powder adds a punch, while onion powder brings a savory depth. These three seasonings work together for a full flavor. You can add even more by including red bell pepper and fresh spinach. These optional ingredients boost color and nutrition. Olive oil helps cook and adds a rich taste. This simple list of ingredients makes meal prep easy. You can mix and match based on your taste. Enjoy creating your bowls! {{ingredient_image_2}} - Preheat the oven to 400°F (200°C). - In a bowl, mix diced sweet potatoes with 1 tablespoon of olive oil. - Add 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper. - Toss until the sweet potatoes are coated evenly. - Spread the seasoned sweet potatoes on a baking sheet. - Bake for 20-25 minutes, flipping halfway, until tender and caramelized. - While baking, rinse 1 cup of jasmine rice under cold water until it runs clear. - In a saucepan, add the rinsed rice and 2 cups of chicken broth. - Bring to a boil, cover, and reduce heat to low. - Simmer for 15 minutes, then let it sit for 5 minutes off the heat. - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. - Add 1 lb of chicken thighs cut into bite-sized pieces. - Season with salt and pepper, cooking for 6-8 minutes until golden brown. - Add 1 sliced red bell pepper and 1 cup of chopped spinach to the skillet. - Stir and cook for 2-3 minutes until vegetables soften and spinach wilts. To make perfect rice, rinse it well. This removes extra starch. Rinse until the water is clear. Next, cook the rice in chicken broth. This adds flavor. Bring it to a boil, cover, then simmer on low. Let it rest after cooking for fluffier rice. For sweet potatoes, cut them into equal-sized cubes. This helps them cook evenly. Toss the cubes in olive oil and spices. Bake them at 400°F (200°C) for 20-25 minutes. Flip them halfway for even caramelization. Look for a golden-brown color on the outside. You can change the seasoning for fun flavors. Try adding chili powder for heat or cumin for earthiness. Fresh herbs like thyme or rosemary can also add zest. Experiment with lemon juice for a bright taste. For garnishing, sprinkle fresh parsley or cilantro over each bowl. You can also add sliced green onions or a dollop of yogurt. These add color and freshness to your meal. A good serving size is about one cup of rice, topped with chicken and veggies. This makes a balanced meal. Pair your bowl with a tangy sauce like tahini or a yogurt dressing. A drizzle of hot sauce adds a nice kick too. Pro Tips Perfectly Fluffy Rice: Rinsing the jasmine rice until the water runs clear removes excess starch, preventing it from becoming gummy and ensuring a light, fluffy texture. Sweet Potato Secrets: To enhance the sweetness of the sweet potatoes, try adding a pinch of cinnamon or a drizzle of honey before baking. Chicken Browning: For the best flavor, let the chicken sit for a few minutes after seasoning before cooking. This helps develop a nice sear and enhances the taste. Colorful Garnish: Fresh herbs like parsley or cilantro not only add a pop of color but also elevate the dish's flavor profile, making it even more delicious. {{image_4}} You can easily make this dish vegetarian. Instead of chicken, use chickpeas or tofu. Both add protein and texture. For vegetables, try adding zucchini or broccoli. These choices give you great flavor and nutrients. If you want a change from jasmine rice, consider using quinoa or brown rice. Quinoa cooks faster, about 15 minutes, while brown rice takes longer, about 40 minutes. Adjust the liquid based on your choice of grain. Mix things up with different spices! For a Southwest flavor, use cumin and chili powder. For an Asian twist, add soy sauce and sesame oil. These changes will give your meal a fun new taste! Store your Chicken Sweet Potato Rice Bowls in the fridge. Use airtight containers to keep them fresh. They will last for about 3-4 days. If you want to freeze them, let the bowls cool down first. Place each serving in a freezer-safe container. They can stay in the freezer for up to 3 months. When you’re ready to eat, just thaw them in the fridge overnight. For reheating, use the microwave for quick results. Place the bowl in the microwave and cover it with a damp paper towel. Heat for 1-2 minutes. Stir halfway through to ensure even warming. If you want to keep the texture crisp, use a skillet. Heat on medium for about 5-7 minutes, stirring gently. This method helps keep the sweet potatoes nice and soft. Batch cooking is a great way to save time. Cook double the amount of chicken and sweet potatoes. Portion them into your containers with rice. This makes it easy for quick weeknight meals. You can also mix and match veggies for variety. Try adding peas or corn for a change! Each bowl becomes a balanced meal, ready to go. Chicken Sweet Potato Rice Bowls can last for about 4 days in the fridge. To keep them fresh, store the bowls in airtight containers. Make sure the food cools down before sealing. This helps to prevent sogginess and keeps flavors intact. Yes, you can use brown rice instead of jasmine rice. Brown rice has a nuttier taste and adds fiber to your meal. However, it cooks longer than jasmine rice. Expect about 40-50 minutes for brown rice to be tender. Adjust the liquid to 2.5 cups for best results. You can use butternut squash or regular potatoes as substitutes for sweet potatoes. Both options provide a similar texture and flavor. If you prefer a lower-carb option, try cauliflower rice. It will change the dish, but it’s tasty and healthy. Absolutely! This recipe is great for meal prep. You can cook everything in advance and store it in portions. Just reheat the bowls when you are ready to eat. This makes lunch or dinner super easy during busy days. Yes, you can easily make this dish gluten-free. Use gluten-free chicken broth instead of regular broth. Make sure all other ingredients are gluten-free as well. This ensures everyone can enjoy a delicious meal without worry. This blog post covers how to make a tasty chicken sweet potato rice bowl. You learned about key ingredients like chicken thighs, sweet potatoes, and jasmine rice. I shared step-by-step cooking tips to help you succeed in the kitchen. You also learned ways to customize this dish for every taste. Finally, I explained how to store leftovers and meal prep ideas. Enjoy creating a variety of delicious bowls that suit your needs!

Chicken Sweet Potato Rice Bowls

A hearty and nutritious bowl featuring tender chicken, roasted sweet potatoes, and fluffy jasmine rice, topped with fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 cup jasmine rice, rinsed
  • 2 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 unit red bell pepper, thinly sliced
  • 1 cup fresh spinach leaves, roughly chopped
  • 2 tablespoons olive oil, divided
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste unit salt and pepper
  • for garnish unit fresh parsley or cilantro leaves

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for the sweet potatoes.
  • In a mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated with the seasonings.
  • Spread the seasoned sweet potatoes out in a single layer on a baking sheet. Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are tender and have developed a nice caramelized exterior.
  • While the sweet potatoes are baking, rinse the jasmine rice under cold water in a fine mesh strainer until the water runs clear.
  • In a medium saucepan, combine the rinsed jasmine rice and chicken broth. Bring to a boil over high heat, then cover, reduce the heat to low, and let it simmer for about 15 minutes, or until the rice is cooked through and the liquid is completely absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
  • In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the bite-sized chicken pieces and season them with salt and pepper. Sauté for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
  • After cooking the chicken, add the sliced red bell pepper and chopped spinach to the skillet. Stir and cook for an additional 2-3 minutes until the bell peppers soften slightly and the spinach wilts down.
  • To assemble, scoop a generous amount of fluffy rice into each serving bowl. Top with a portion of the roasted sweet potatoes, sautéed chicken, and the colorful bell pepper and spinach mixture.
  • Finish each bowl with a sprinkle of fresh parsley or cilantro for a burst of color and flavor before serving.

Notes

Feel free to substitute the chicken with tofu for a vegetarian option.
Keyword chicken, healthy, rice bowl, sweet potato