This Chicken and Sweet Potato Rice Bowl is cozy, colorful, and weeknight-easy. Tender, juicy chicken meets caramelized sweet potatoes on fluffy rice with a bright, tangy glaze and fresh toppings. It is the kind of bowl you will make once and crave again and again.
Why You’ll Love This Chicken and Sweet Potato Rice Bowl
- Balanced and satisfying with lean protein, complex carbs, and fiber-rich veggies.
- Big flavor from a quick ginger-garlic glaze that feels takeout special but uses pantry staples.
- Customizable for gluten-free, dairy-free, or spice lovers.
- Great for meal prep with components that reheat beautifully.
- Ready in about 40 minutes with simple, repeatable steps.
Chicken and Sweet Potato Rice Bowl Ingredients & Substitutions
- 1.5 lb boneless skinless chicken thighs, cut in 1-inch pieces (or use breasts for leaner; thighs stay juicier).
- 2 medium sweet potatoes, peeled and diced 1-inch.
- 1 cup uncooked jasmine rice (or brown rice, quinoa, or cauliflower rice).
- 3 tbsp olive oil, divided (or avocado oil).
- 1 tsp kosher salt, divided, plus black pepper to taste.
- 1 tsp smoked paprika (or regular paprika).
- 1 tsp chili powder (or chipotle powder for smoky heat).
- 1/2 tsp ground cumin.
- 3 cloves garlic, minced, divided.
- 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger).
- 2 tbsp low-sodium soy sauce (use tamari or coconut aminos for gluten-free).
- 2 tbsp honey (or maple syrup).
- 1 tbsp apple cider vinegar (or rice vinegar or lime juice).
- 1 tsp sriracha, optional for heat.
- Toppings: sliced avocado, chopped cilantro, thinly sliced green onions, lime wedges, quick pickled red onions, toasted pepitas, or a yogurt or tahini drizzle.
Simple swaps: Use frozen cubed sweet potatoes to save time. Swap chicken for tofu or chickpeas for a vegetarian bowl. If using brown rice, start it earlier since it takes longer to cook.
Step-by-Step Instructions to Make Chicken and Sweet Potato Rice Bowl
1. Cook the Rice
Rinse 1 cup jasmine rice until water runs mostly clear. Combine rice with 1 1/4 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer 12 minutes. Remove from heat and rest covered 10 minutes, then fluff. For brown rice, cook according to package directions.
2. Roast the Sweet Potatoes
Heat oven to 425 F. Toss diced sweet potatoes with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp smoked paprika, and black pepper. Spread on a sheet pan and roast 25 to 30 minutes, flipping halfway, until edges are caramelized and centers are tender.
3. Marinate the Chicken
In a bowl, combine 1 tbsp olive oil, 1 tbsp soy sauce or tamari, 1 clove minced garlic, 1/2 tsp grated ginger, 1/2 tsp chili powder, 1/4 tsp cumin, and a pinch of salt. Add chicken, toss to coat, and let sit 15 to 30 minutes while potatoes roast.
4. Sear the Chicken
Heat a large skillet over medium-high. Add a drizzle of oil if needed. Cook chicken in a single layer, undisturbed for 2 to 3 minutes to develop color, then stir and continue cooking 4 to 6 minutes until cooked through and the thickest piece reaches 165 F. Transfer to a plate to rest.
5. Make the Sweet-Ginger Glaze
In the same skillet over medium heat, add 1 tbsp soy sauce or tamari, 2 tbsp honey, 1/2 tbsp apple cider vinegar, 2 cloves minced garlic, 1/2 tsp grated ginger, 1 to 2 tbsp water to loosen, and sriracha to taste. Simmer 1 to 2 minutes until glossy. Return chicken to the pan and toss to coat.
6. Assemble the Bowls
Spoon rice into bowls. Top with glazed chicken and roasted sweet potatoes. Add fresh toppings like avocado, cilantro, green onions, lime, pickled onions, and pepitas. Drizzle with yogurt or tahini if you like a creamy finish.
Tips for Success
- Dice sweet potatoes evenly so they roast at the same rate.
- Preheat the sheet pan for a minute to jump-start caramelization.
- Let the rice rest after cooking for the fluffiest texture.
- Do not crowd the skillet. Cook chicken in batches for better browning.
- Taste and balance the glaze. Add a splash more vinegar for brightness or honey for extra gloss.
Variations of Chicken and Sweet Potato Rice Bowl
- Protein swap: Grilled chicken, rotisserie chicken, shrimp, tofu, or crispy chickpeas.
- Base swap: Brown rice, farro, quinoa, cauliflower rice, or mixed greens for a lighter bowl.
- Spice profiles: Cajun seasoning, curry powder with coconut milk in the glaze, or za’atar with a lemony yogurt drizzle.
- Veg boost: Add roasted Brussels sprouts, broccoli, red peppers, or sautéed kale.
- Saucy twist: Peanut-lime sauce, chimichurri, or a garlicky tahini-lemon drizzle.
Serving Suggestions: What to Pair with Chicken and Sweet Potato Rice Bowl
- Crisp side salad with citrus vinaigrette.
- Light soup like miso or ginger carrot.
- Refreshing drinks: iced green tea, lime sparkling water, or a crisp sauvignon blanc.
- Extra heat: sliced jalapeño, chili crisp, or red pepper flakes.
Storage & Reheating Instructions
- Fridge: Store components separately in airtight containers up to 4 days. Keep toppings like avocado and herbs separate and add fresh.
- Freezer: Freeze chicken and rice up to 2 months. Sweet potatoes freeze well too. Thaw overnight in the fridge.
- Reheat: Microwave in 60 to 90 second bursts until hot, or warm in a skillet with a splash of water. Heat chicken to at least 165 F.
- Meal prep: Portion into 4 bowls. Add fresh toppings just before serving for best texture.
Memories Made Around the Table
I started making this bowl on chilly weeknights after farmers market runs. The caramelized sweet potatoes taste like a hug, and the zingy glaze brightens the whole table. There were never leftovers for long.
FAQs
Can I make this gluten-free? Yes. Use tamari or coconut aminos instead of soy sauce and check labels on spices.
Can I use an air fryer for the sweet potatoes? Absolutely. Air fry at 390 F for 14 to 18 minutes, shaking halfway, until browned and tender.
How do I cook the rice in an Instant Pot? Rinse 1 cup jasmine rice, add 1 cup water and a pinch of salt, cook on high pressure 3 minutes, natural release 10 minutes, then fluff.
Do I need to peel the sweet potatoes? Peeling gives a creamier bite, but the skin is edible and nutritious. Scrub well if leaving it on.
Can I make it ahead? Yes. Cook all components, cool, and refrigerate in separate containers. Add fresh toppings just before serving.
Final Thoughts
This Chicken and Sweet Potato Rice Bowl brings together savory, sweet, and tangy flavors in a nourishing, weeknight-friendly package. Keep the method, swap the flavors, and make it your own.
Chicken and Sweet Potato Rice Bowl (Meal Prep Friendly)
Equipment
- 1 Sheet pan
- 1 Large Skillet
- 1 Saucepan with lid for rice
- 1 Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring cups and spoons
- 1 Tongs or spatula
Ingredients
For the bowls
- 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
- 2 sweet potatoes medium; peeled and diced 1-inch
- 1 cup jasmine rice uncooked
- 3 tbsp olive oil divided
- 1 tsp kosher salt divided
- black pepper to taste
- 1 tsp smoked paprika or regular paprika
- 1 tsp chili powder or chipotle powder for smoky heat
- 0.5 tsp ground cumin
- 3 cloves garlic minced, divided
- 1 tsp fresh ginger grated; or 1/4 tsp ground ginger
Sweet-ginger glaze
- 2 tbsp low-sodium soy sauce or tamari/coconut aminos for gluten-free
- 2 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar or rice vinegar or lime juice; start with 1/2 tbsp and adjust to taste
- 1 tsp sriracha optional, to taste
- 2 tbsp water as needed to loosen
Toppings (optional)
- sliced avocado
- chopped cilantro
- thinly sliced green onions
- lime wedges
- quick pickled red onions
- toasted pepitas
- plain yogurt or tahini for drizzling
Instructions
- Rinse 1 cup jasmine rice until the water runs mostly clear. Combine with 1 1/4 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer 12 minutes. Remove from heat and rest covered 10 minutes, then fluff. For brown rice, cook according to package directions.
- Heat oven to 425°F. Toss diced sweet potatoes with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp smoked paprika, and black pepper. Spread on a sheet pan and roast 25 to 30 minutes, flipping halfway, until edges are caramelized and centers are tender.
- In a bowl, combine 1 tbsp olive oil, 1 tbsp soy sauce or tamari, 1 clove minced garlic, 1/2 tsp grated ginger, 1/2 tsp chili powder, 1/4 tsp cumin, and a pinch of salt. Add chicken, toss to coat, and let sit 15 to 30 minutes while potatoes roast.
- Heat a large skillet over medium-high. Add a drizzle of oil if needed. Cook chicken in a single layer, undisturbed for 2 to 3 minutes to develop color, then stir and continue cooking 4 to 6 minutes until cooked through and the thickest piece reaches 165°F. Transfer to a plate to rest.
- In the same skillet over medium heat, add 1 tbsp soy sauce or tamari, 2 tbsp honey, 1/2 tbsp apple cider vinegar, 2 cloves minced garlic, 1/2 tsp grated ginger, 1 to 2 tbsp water to loosen, and sriracha to taste. Simmer 1 to 2 minutes until glossy. Return chicken to the pan and toss to coat.
- Spoon rice into bowls. Top with glazed chicken and roasted sweet potatoes. Add toppings like avocado, cilantro, green onions, lime, pickled onions, and pepitas. Drizzle with yogurt or tahini if desired.
- Dice sweet potatoes evenly; preheat the sheet pan for better caramelization. Let rice rest after cooking for fluffy texture. Don’t crowd the skillet—cook chicken in batches. Balance the glaze to taste with a splash more vinegar for brightness or honey for extra gloss.
- Refrigerate components separately up to 4 days; add fresh toppings just before serving. Freeze chicken and rice up to 2 months. Reheat in the microwave in 60–90 second bursts or warm in a skillet with a splash of water; heat chicken to 165°F.