Can I meal prep this Chicken & Sweet Potato Rice Bowl?

Absolutely! Store the roasted chicken, sweet potatoes, and rice in separate airtight containers in the fridge for up to 4 days. Keep the sauce in a small jar and add fresh toppings just before serving.

What’s the best rice to use for this recipe?

Both brown and white rice work great, but for extra fiber, go for brown rice. You can also swap in quinoa, cauliflower rice, or farro

Can I make this bowl vegetarian or vegan?

Yes! Swap the chicken for chickpeas, tofu, or tempeh. For a vegan version, use plant-based yogurt and mayo in the chipotle sauce and skip the feta cheese.

How can I make this bowl even healthier?

Use quinoa or cauliflower rice instead of brown rice. Add extra greens like spinach or arugula. Reduce the mayo in the sauce and use more Greek yogurt. Roast extra veggies like bell peppers or zucchini.

Can I cook the chicken and sweet potatoes in an air fryer?

Yes! Air-fry the sweet potatoes at 400°F for 10-12 minutes, shaking halfway. Then, add the chicken and cook another 10-12 minutes, or until the chicken reaches 165°F.

What’s a good substitute for chipotle sauce in the dressing?

If you don’t have chipotle sauce, try smoked paprika, sriracha, or a pinch of cayenne pepper.

How can I make this bowl more filling?

Add a fried or soft-boiled egg on top. Mix in black beans or grilled shrimp. Include more healthy fats like chopped nuts or a drizzle of tahini.

Can I freeze leftovers?

The chicken, rice, and sweet potatoes freeze well! Store them in an airtight container for up to 2 months.

Roasted Chicken and Sweet Potato Rice Bowl

Description

A delicious and nutrient-dense meal, these roasted chicken and sweet potato rice bowls are packed with flavor and wholesome ingredients. Each bowl is layered with tender roasted chicken breast, caramelized sweet potatoes, massaged kale, creamy avocado, crumbled feta cheese, and a smoky chipotle sauce. The perfect small-batch recipe for two!

Ingredients

Scale

2 tbsp. avocado oil
1 medium sweet potato (about 10 oz.), peeled and cubed
8 oz. chicken breast, cut into bite-sized pieces
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. cayenne
1/8 tsp. ground cinnamon
2 packed cups kale leaves
2 tsp. olive oil
1 tsp. fresh lemon or lime juice
Pinch of salt
2 cups cooked brown rice
1/4 cup crumbled feta cheese
1 medium avocado, sliced or diced
Chopped green onions (optional)
1/4 cup Greek yogurt
2 tbsp. mayonnaise
1 tbsp. chipotle sauce
1 tsp. lemon or lime juice
1/2 tsp. agave syrup or honey
1/2 tsp. kosher salt (adjust to taste)

Instructions

Preheat oven to 400°F. Toss cubed sweet potatoes with 1 tbsp. avocado oil and half the seasoning blend. Spread on a baking sheet and roast for 10 minutes.
Toss chicken with 1 tbsp. avocado oil and remaining seasoning blend. Add to the baking sheet with sweet potatoes and roast for another 15 minutes until chicken is cooked through (165°F internal temp).
Massage kale with olive oil, lemon juice, and salt for about one minute until tender.
In a small bowl, whisk together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt until smooth.
Divide brown rice, kale, roasted sweet potatoes, and chicken between two bowls. Top with avocado, feta cheese, and green onions. Drizzle with creamy chipotle sauce and enjoy!

Notes

For meal prep, store roasted chicken, sweet potatoes, and rice separately in airtight containers for up to 4 days. Keep sauce in a jar and add fresh toppings just before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Healthy

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 5g
Sodium: 700mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 7g
Protein: 35g
Cholesterol: 80mg

Keywords: chicken, sweet potato, rice bowl, meal prep, healthy