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Chicken & Sweet Potato Rice Bowl

This nourishing and quick bowl is built on a base of fluffy rice, savory spiced chicken, sweet caramelized sweet potatoes, and vibrant greens, all tied together with a creamy, nutty yogurt-tahini sauce. It's a complete, healthy, and satisfying meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Bowl, Main Dish
Cuisine: Fusion, Mediterranean
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Chicken breasts or thighs, trimmed (boneless, skinless, sliced into strips) (Chicken and Marinade)
  • 2 tbsp Olive oil (for marinade) (Chicken and Marinade)
  • 1 tsp Smoked paprika (Chicken and Marinade)
  • 1 tsp Ground cumin (Chicken and Marinade)
  • 0.5 tsp Chili powder (Chicken and Marinade)
  • 0.75 tsp Kosher salt (Chicken and Marinade)
  • 0.5 tsp Black pepper (Chicken and Marinade)
  • 1 clove Garlic, minced (Chicken and Marinade)
  • 1 whole Lime (Zest and juice of 1) (Chicken and Marinade)
  • 2 medium Medium sweet potatoes, peeled and cubed (Roasted Sweet Potatoes)
  • 1 tbsp Olive oil (for roasting) (Roasted Sweet Potatoes)
  • 0.5 tsp Ground cinnamon (Roasted Sweet Potatoes)
  • 0.5 tsp Smoked paprika (for roasting) (Roasted Sweet Potatoes)
  • 0.5 tsp Salt (for roasting) (Roasted Sweet Potatoes)
  • 1.5 cups Jasmine or basmati rice, rinsed (Rice and Greens)
  • 3 cups Water or low-sodium chicken broth (Rice and Greens)
  • 3 cups Chopped kale or baby spinach (Tough stems removed) (Rice and Greens)
  • 1 tsp Olive oil (for greens) (Rice and Greens)
  • 0.33 cup Plain Greek yogurt (or dairy-free yogurt) (Sauce and Toppings)
  • 2 tbsp Tahini or creamy almond butter (Sauce and Toppings)
  • 1 tbsp Honey or maple syrup (Sauce and Toppings)
  • 1 tbsp Lemon juice (Sauce and Toppings)
  • 0.25 cup Cilantro or parsley, chopped (For garnish) (Sauce and Toppings)
  • 0.25 cup Toasted pumpkin seeds or chopped almonds (For crunch) (Sauce and Toppings)

Equipment

  • Rimmed baking sheet for sweet potatoes
  • Saucepan for rice
  • large skillet for chicken and greens

Method
 

  1. In a bowl, combine the $2text{ tbsp}$ olive oil, smoked paprika, cumin, chili powder, salt, pepper, minced garlic, lime zest, and lime juice. Add the chicken and coat evenly. Let it rest for $15text{ minutes}$ at room temperature or refrigerate for up to $2text{ hours}$.
  2. Preheat your oven to $425^{circ}text{F}$ ($220^{circ}text{C}$). Toss the sweet potato cubes with $1text{ tbsp}$ olive oil, cinnamon, smoked paprika, and salt on a rimmed baking sheet. Spread them in a single layer. Roast for 25 to 30 minutes, flipping once, until they are caramelized and fork-tender.
  3. In a saucepan, bring the $3text{ cups}$ water/broth and the rinsed rice to a boil. Reduce the heat to a gentle simmer, cover, and cook for 15 to 18 minutes until the liquid is fully absorbed. Remove from heat, let it rest, covered, for $5text{ minutes}$, then fluff it with a fork.
  4. Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken and sear for 3 to 5 minutes per side until golden and the internal temperature reaches $165^{circ}text{F}$ ($74^{circ}text{C}$). Transfer the chicken to a cutting board, let it rest for $5text{ minutes}$, then slice it into strips.
  5. In the same skillet, reduce the heat to medium. Add $1text{ tsp}$ olive oil and the kale (or spinach). Toss until the greens are just wilted and bright green. Season with a pinch of salt.
  6. Whisk together the Greek yogurt, tahini, honey, and lemon juice until smooth. Add a teaspoon of water if you need to thin it slightly.
  7. Build the bowls by starting with a base of rice, then adding the roasted sweet potatoes, sliced chicken, and wilted greens. Drizzle generously with the yogurt-tahini sauce and finish with a sprinkle of cilantro/parsley and toasted pumpkin seeds for crunch.

Notes

Marinate the chicken for at least $15text{ minutes}$ for flavor. Always use a meat thermometer for the chicken to ensure it reaches $165^{circ}text{F}$ ($74^{circ}text{C}$). For a low-carb option, swap the rice for cauliflower rice. For a vegetarian option, replace the chicken with $2text{ cans}$ of drained chickpeas, tossed in the same spice mix and roasted alongside the sweet potatoes.