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Chicken Sweet Potato Rice Bowl

This chicken sweet potato rice bowl brings together spiced roasted sweet potatoes, fluffy white rice, and tender chicken cooked in a skillet. Finish each bowl with avocado, cilantro, and a smooth lime yogurt sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Standing 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 2 tbsp olive oil divided
  • 0.5 tsp ground cumin
  • 0.5 tsp paprika
  • 1 tsp kosher salt divided
For the rice
  • 1.5 cups long-grain white rice
  • 2.25 cups water
For the chicken
  • 1.5 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
For the sauce
  • 0.5 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1 tbsp water
For the bowls
  • 1 avocado sliced
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 large rimmed baking sheet
  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Prepare and roast the sweet potatoes
  1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Toss the sweet potatoes on the baking sheet with 1 tablespoon of the olive oil, the cumin, paprika, and 1/2 teaspoon of the salt.
  3. Roast for 25 to 30 minutes, turning once halfway through, until fork-tender and browned at the edges.
Cook the rice
  1. Rinse the rice under cool water until the water runs mostly clear.
  2. Combine the rice with the water in a 2-quart saucepan.
  3. Bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 to 18 minutes until the water is absorbed.
  4. Remove from the heat and let stand covered for 10 minutes.
Cook the chicken
  1. Toss the chicken with the chili powder, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
  2. Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium-high heat, add the chicken, and cook for 7 to 9 minutes, turning occasionally, until the thickest pieces reach 165°F.
Make the sauce
  1. Stir the Greek yogurt, lime juice, and water together in a small bowl until smooth.
Assemble the bowls
  1. Divide the rice, sweet potatoes, and chicken among 4 bowls, then top with the avocado and cilantro and drizzle with the sauce.

Notes

For the best texture, store the avocado and sauce separately from the rice, sweet potatoes, and chicken. Refrigerate leftovers for 3 to 4 days; the rice, sweet potatoes, and chicken freeze well, but the avocado and sauce do not. For a dairy-free option, use plain dairy-free yogurt in the sauce.