The Healthy Chicken Sweet Potato Rice Bowl is a nutrient-packed, one-bowl meal that makes healthy eating incredibly simple and satisfying. This recipe is a game-changer for busy weeknights, offering a wholesome and flavorful dinner in minutes, perfect for anyone looking to fuel their body with delicious, clean ingredients.
Key Ingredients for Healthy Chicken Sweet Potato Rice Bowl:
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and diced into ¾-inch cubes (about 3 cups)
- 1 ½ cups uncooked brown rice (or quinoa for a gluten-free option)
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- For the Creamy Cashew Sauce (Optional but Highly Recommended):
- ½ cup raw cashews, soaked in hot water for at least 30 minutes, then drained
- ¼ cup water (or more, to reach desired consistency)
- 1 tablespoon nutritional yeast (for a cheesy flavor)
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- Pinch of garlic powder
- Salt and pepper to taste
- Optional Toppings:
- Fresh cilantro, chopped
- Sliced avocado
- Toasted pumpkin seeds (pepitas)
- A drizzle of sriracha or your favorite hot sauce
How to Make Healthy Chicken Sweet Potato Rice Bowl:
This Healthy Chicken Sweet Potato Rice Bowl is designed for ease and flavor, transforming simple ingredients into a satisfying symphony of tastes and textures. With minimal prep and straightforward cooking, you’ll be enjoying a wholesome meal in just 40 minutes, perfect for a quick lunch or a nourishing dinner.
Step-by-Step Instructions:
- Cook the Rice: Rinse the brown rice under cold water. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Let it sit, covered, for 5 minutes before fluffing with a fork.
- Prepare the Sweet Potatoes: While the rice cooks, preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- Cook the Chicken: While the sweet potatoes are roasting, season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
- Make the Cashew Sauce (if using): Combine the drained soaked cashews, ¼ cup water, nutritional yeast, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy, adding more water a tablespoon at a time if needed to achieve your desired sauce consistency.
- Assemble the Bowls: Divide the cooked brown rice among your serving bowls. Top each bowl with the roasted sweet potatoes and cooked chicken. Drizzle generously with the creamy cashew sauce. Garnish with your favorite toppings like fresh cilantro, sliced avocado, and toasted pumpkin seeds. Add a kick with a swirl of sriracha if you like.
Why You’ll Love This Healthy Chicken Sweet Potato Rice Bowl:
You’ll adore this Healthy Chicken Sweet Potato Rice Bowl for its vibrant colors, nourishing ingredients, and incredibly satisfying flavor profile that’s far superior to a bland take-out stir-fry. The star of this dish is the delightful harmony between the sweet, earthy roasted sweet potatoes, tender chicken, fluffy rice, and the unbelievably creamy, dairy-free cashew sauce that ties it all together with a subtle tang. Beyond the fantastic taste, making this bowl at home is a budget-friendly win, allowing you to control ingredients and significantly cut down on your weekly food expenses compared to buying individual components from a cafe.
The flexibility of this bowl is another huge plus; you can easily swap out vegetables based on what’s in season or in your fridge, or even use leftover roasted vegetables from another meal, making it a versatile staple. Whether you’re looking for a power-packed lunch to fuel your afternoon or a comforting yet healthy dinner, this recipe delivers pure deliciousness without the guilt. So why not ditch the takeout menu and whip up this remarkably easy and flavorful Healthy Chicken Sweet Potato Rice Bowl in your own kitchen tonight? Your taste buds and your wallet will thank you!
Storing and Reheating Tips:
Storing and reheating your Healthy Chicken Sweet Potato Rice Bowl is a breeze, making it perfect for meal prep or enjoying leftovers.
- Refrigeration: Allow the assembled bowls or individual components to cool completely before storing. Store in airtight containers in the refrigerator for up to 3-4 days. Keep the cashew sauce separate if possible for the best texture upon reheating.
- Reheating:
- Microwave: For a quick reheat, place a portion in a microwave-safe dish, add a tablespoon of water to the rice and sweet potato portion to prevent drying, and heat on medium power for 1-2 minutes, stirring halfway through. Reheat the cashew sauce separately over low heat or in the microwave for about 30 seconds until warm.
- Stovetop: For a more even reheat, combine the rice, sweet potatoes, and chicken in a skillet over medium-low heat with a splash of water. Stir gently until heated through. Warm the sauce in a separate small saucepan.
- Freezing: While the individual components freeze well, the assembled bowl might lose some texture upon thawing, especially the avocado. It’s best to freeze the cooled cooked rice, roasted sweet potatoes, and cooked chicken separately in freezer-safe bags or containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
This Healthy Chicken Sweet Potato Rice Bowl is a testament to how delicious and satisfying healthy eating can be. It’s a wonderfully versatile and nourishing meal that’s perfect for busy lives, so gather your ingredients and give this incredible bowl a try!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Healthy Chicken Sweet Potato Rice Bowl
Ingredients
Equipment
Method
- Rinse the brown rice under cold water. In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Let it sit, covered, for 5 minutes before fluffing with a fork.1 ½ cups uncooked brown rice, 3 cups low-sodium chicken broth
- While the rice cooks, preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.2 medium sweet potatoes, 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and freshly ground black pepper
- While the sweet potatoes are roasting, season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.1 pound boneless, skinless chicken breasts or thighs, salt and freshly ground black pepper, 1 tablespoon olive oil
- Combine the drained soaked cashews, ¼ cup water, nutritional yeast, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy, adding more water a tablespoon at a time if needed to achieve your desired sauce consistency.½ cup raw cashews, ¼ cup water, 1 tablespoon nutritional yeast, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, pinch garlic powder, salt and pepper
- Divide the cooked brown rice among your serving bowls. Top each bowl with the roasted sweet potatoes and cooked chicken. Drizzle generously with the creamy cashew sauce. Garnish with your favorite toppings like fresh cilantro, sliced avocado, and toasted pumpkin seeds. Add a kick with a swirl of sriracha if you like.1 ½ cups uncooked brown rice, 2 medium sweet potatoes, 1 pound boneless, skinless chicken breasts or thighs, fresh cilantro, sliced avocado, toasted pumpkin seeds (pepitas), sriracha or your favorite hot sauce