Feastical

Your New Favorite Bowl Awaits

Hey friends, Beau here! Let’s talk about the magic of a really, really good bowl. You know the kind I mean. The one that feels like a warm, delicious hug at the end of a long day. The one that’s packed with so much flavor and texture that you find yourself scraping the bottom, wishing there was just one more bite. That’s exactly the kind of everyday magic we’re creating today with this incredibly satisfying Chicken and Sweet Potato Rice Bowl.

This isn’t just another recipe; it’s your new weeknight hero, your meal prep bestie, and your answer to the eternal question, “What’s for dinner?” We’re talking juicy, perfectly seasoned chicken, sweet potatoes roasted until they’re caramelized and crispy on the edges, and fluffy rice to bring it all together. It’s a symphony of savory, sweet, and fresh that comes together in about 35 minutes flat. I’ve built this recipe to be simple enough for a hectic Tuesday but special enough to scratch that comfort food itch. So, tie on your favorite apron, and let’s make a bowl that’s anything but boring!

The Bowl That Started It All

This recipe takes me right back to my first tiny apartment kitchen. It was about the size of a postage stamp, with one wonky burner that only had two settings: ‘off’ and ‘inferno.’ My budget was tight, but my craving for good, real food was huge. I started throwing whatever I had—a lone sweet potato, a single chicken breast, some leftover rice—onto a sheet pan and into a skillet. The goal was simple: survive.

But what happened was magic. The smells that filled that little kitchen were incredible. The sweet potato caramelized into candy, the chicken got a beautiful golden sear, and when I piled it all into a bowl with a squeeze of lime? It was a revelation. It was more than the sum of its parts. It was the moment I realized that cooking isn’t about fancy ingredients; it’s about heart. This bowl was my first real “a-ha!” moment in the kitchen, and it’s a feeling I’ve been chasing—and sharing—ever since.

Gathering Your Flavor Team

Here’s the beautiful part: this dish is built on simple, wholesome ingredients. Let’s break them down. This isn’t just a list; it’s your flavor roadmap!

• 2 medium sweet potatoes, peeled and cubed: Don’t you love that vibrant orange color? That’s beta-carotene, nature’s sunshine! Try to cut them into even ½-inch cubes so they all roast at the same rate. No one likes a half-burnt, half-raw potato situation.
• 2 tbsp olive oil (divided): We’re dividing this for a reason! One tablespoon for coating our sweet potatoes to help them crisp up, and another for cooking our chicken to golden perfection. Avocado oil works great here too if you have it.
• 1 tsp paprika: This is our secret weapon for the sweet potatoes. It adds a subtle smokiness and deep color that plays so nicely with the natural sweetness. Smoked paprika is an epic upgrade if you have it!
• Salt & pepper to taste: The dynamic duo! Season as you go, friends. Season the potatoes. Season the chicken. Taste at the end. This is the number one way to make your food taste like it came from a restaurant.
• 2 boneless, skinless chicken breasts: The blank canvas. You can absolutely use chicken thighs here for even more juicy, flavorful goodness. Just adjust the cooking time by a few minutes.
• 1 tsp garlic powder: We’re using powder here for its even distribution and quick caramelization on the chicken. It gives you that consistent, savory garlic flavor in every bite.
• 1 cup cooked rice: I’m a sucker for jasmine rice for its floral scent, but brown rice adds a wonderful nutty chew and extra fiber. Use what you love! This is also a fantastic place to use up leftover rice.
• ½ avocado, sliced (optional): I say “optional,” but really, it’s mandatory for me. That cool, creamy fat is the perfect contrast to the warm, spiced components. No avocado? A dollop of Greek yogurt works wonders.
• Fresh cilantro or parsley, chopped: This is your fresh pop at the end! It brightens the whole dish. If you’re one of those folks who thinks cilantro tastes like soap (I feel for you!), flat-leaf parsley is your best friend.
• Lime wedges (for serving): Do not, I repeat, DO NOT skip the lime wedge. That quick squeeze of bright, acidic juice right before eating wakes up every single flavor in the bowl. It’s the magic trick.

Let’s Build Some Flavor, Step-by-Step

Ready to rock? This comes together so quickly. The key is multitasking like a pro. Let’s get that oven going and our ingredients prepped. Mise en place, chefs! (That’s just a fancy way of saying “get everything in its place” before you start cooking. It makes everything smoother.)

1. Preheat and Prep: Crank that oven to 425°F (220°C). This high heat is what gives us those beautifully caramelized edges on the sweet potatoes. While it’s heating, peel and cube those sweet potatoes. Toss them in a bowl with 1 tbsp of olive oil, the paprika, and a good pinch of salt and pepper. Get your hands in there and massage it all together—you want every single cube coated in that flavorful oil. Spread them out in a single layer on a baking sheet. This is crucial for roasting, not steaming! Pop them in the oven and set your timer for 25 minutes.
2. Chicken Time: While the potatoes are getting their roast on, let’s focus on the chicken. Pat the chicken breasts completely dry with a paper towel. This is my number one hack for getting a gorgeous golden sear instead of a pale steam. Season both sides generously with garlic powder, salt, and pepper.
3. Sear and Cook: Heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Once the oil is shimmering (test it by flicking a tiny drop of water in—if it sizzles, you’re good!), carefully add the chicken. Let it cook, undisturbed, for about 6-7 minutes. You’re waiting for that perfect golden-brown crust to form. Flip and cook for another 6-7 minutes on the other side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest on a cutting board for at least 5 minutes. Don’t skip the rest! It lets the juices redistribute throughout the meat, ensuring every slice is succulent.
4. Slice and Assemble: By now, your sweet potatoes should be tender and lightly charred, and your kitchen should smell amazing. Slice your rested chicken against the grain into thin strips. This makes it so much easier to eat and keeps it tender. Now, the fun part: building your bowls! Start with a fluffy base of rice. Top with a generous scoop of those gorgeous roasted sweet potatoes. Artfully arrange your sliced chicken over the top.
5. The Grand Finale: Now, accessorize! Top with creamy avocado slices, a shower of fresh chopped herbs, and don’t forget those lime wedges on the side for that essential squeeze right before you dig in.

How to Serve This Beauty

This bowl is a complete meal all on its own, but let’s talk about making it an experience. I love serving this family-style. Pile the rice, sweet potatoes, and sliced chicken into separate bowls and let everyone build their own masterpiece at the table. It’s interactive, fun, and guarantees everyone gets exactly what they want.

If you really want to take it over the top, set out a few extra topping options. Think sliced radishes for crunch, a drizzle of sriracha or hot honey for heat, a sprinkle of toasted pepitas or sesame seeds, or even a quick creamy cilantro lime dressing. The bowl is your canvas—paint it with your favorite flavors!

Make It Your Own: Delicious Variations

The best recipes are like a great playlist—sometimes you wanna hear the original, and sometimes you need a remix. Here are a few of my favorite ways to switch up this bowl:

• Southwest Fiesta: Swap the paprika for chili powder and cumin on the sweet potatoes. Use black beans instead of (or in addition to!) the chicken, and top with corn salsa, a dollop of sour cream, and a handful of tortilla strips.
• Mediterranean Twist: Season the chicken with oregano and lemon zest. Replace the sweet potatoes with roasted cauliflower. Top with a handful of kalamata olives, crumbled feta cheese, a spoonful of tzatziki, and fresh dill.
• Curry In A Hurry: Toss the sweet potatoes and chicken with 2 tablespoons of yellow curry powder mixed with the olive oil before roasting. Serve the bowl with a side of warm naan bread for dipping.
• Greens Lover’s Delight: Add a bed of fresh baby spinach or massaged kale underneath the warm rice. The heat from the components will gently wilt the greens, making them part of the dish.
• Whole30/Paleo Friendly: This is an easy one! Simply replace the rice with cauliflower rice. Sauté it quickly in the skillet after the chicken is done to soak up any delicious leftover bits. Ensure your seasonings are compliant, and you’re good to go!

Beau’s Chef Notes

This recipe has been with me for years, and it’s evolved in so many fun ways. I remember one time I was filming a video for the site and I was so busy chatting away that I completely forgot to set the timer for the sweet potatoes. Let’s just say we had “extra caramelized” potatoes that day! The funny thing is, they were almost better—a little blackened and extra sweet. A happy little accident, as Bob Ross would say.

Over time, I’ve learned that the real key is the resting time for the chicken. I used to slice it right away and watch all those precious juices run onto the cutting board. Now, I use that resting time to finish prepping my toppings. It’s a small change that makes a world of difference. This bowl is a testament to the fact that the best food doesn’t have to be complicated—it just has to be made with a little bit of love and attention.

FAQs & Troubleshooting

Q: My sweet potatoes are mushy instead of crispy. What did I do wrong?
A: The most common culprit is overcrowding the pan! If the cubes are too close together, they’ll steam instead of roast. Make sure they’re in a single layer with a little space between them. Also, ensure your oven is fully preheated before they go in.

Q: Can I make this ahead for meal prep?
A: Absolutely! This is a meal prep superstar. Let all the components cool completely before storing them in separate airtight containers in the fridge for up to 4 days. I recommend waiting to slice the avocado until you’re ready to eat. Reheat the chicken, potatoes, and rice gently in the microwave.

Q: My chicken always turns out dry. Help!
A: Two things: First, make sure you’re not overcooking it. A digital meat thermometer is your best friend—pull the chicken at 165°F. Second, and just as important, let it rest for a full 5 minutes before slicing. This is non-negotiable for juicy chicken!

Q: Is brown rice a good substitute?
A: 100%! Brown rice adds a wonderful nutty flavor and chewy texture. Just note that it typically takes longer to cook than white rice, so plan accordingly. Using leftover rice from last night’s takeout is also a fantastic and quick option.

Chicken and Sweet Potato Rice Bowl

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• Author: BeauCollier

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Description

Hey friends! This Chicken and Sweet Potato Rice Bowl is the ultimate weeknight hero. Juicy, perfectly seasoned chicken, caramelized sweet potatoes, and fluffy rice come together in about 35 minutes to create a bowl that’s comforting, satisfying, and anything but boring. Add a few fresh toppings, a squeeze of lime, and you’ve got a meal that’s meal-prep friendly, dinner-party ready, and pure happiness in a bowl.

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Ingredients

Scale 1x2x3x

Serves 2–3

• 2 medium sweet potatoes, peeled and cubed (½-inch cubes)

• 2 tbsp olive oil, divided (1 tbsp for sweet potatoes, 1 tbsp for chicken)

• 1 tsp paprika (smoked paprika optional)

• Salt & pepper, to taste

• 2 boneless, skinless chicken breasts (thighs optional)

• 1 tsp garlic powder

• 1 cup cooked rice (white, jasmine, or brown rice)

• ½ avocado, sliced (optional, but highly recommended)

• Fresh cilantro or parsley, chopped

• Lime wedges, for serving

Optional Toppings & Variations:

• Southwest Fiesta: Chili powder & cumin on potatoes, black beans, corn salsa, sour cream, tortilla strips.

• Mediterranean Twist: Oregano & lemon zest on chicken, roasted cauliflower, feta, kalamata olives, tzatziki.

• Curry Bowl: Yellow curry powder on chicken & potatoes, served with naan.

• Greens Lover’s Delight: Bed of fresh spinach or kale under warm rice.

• Whole30/Paleo: Replace rice with cauliflower rice.

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Instructions

1. Preheat & Prep Sweet Potatoes

• Preheat oven to 425°F (220°C).

• Toss cubed sweet potatoes with 1 tbsp olive oil, paprika, salt, and pepper.

• Spread in a single layer on a baking sheet (no crowding!).

• Roast for 25 minutes, flipping halfway through, until tender and caramelized.

2. Cook Chicken

• Pat chicken dry and season both sides with garlic powder, salt, and pepper.

• Heat remaining 1 tbsp olive oil in a skillet over medium heat.

• Cook chicken 6–7 min per side until golden brown and internal temp reaches 165°F.

• Remove and let rest for 5 minutes before slicing against the grain.

3. Assemble Bowls

• Place a scoop of rice at the base of each bowl.

• Top with roasted sweet potatoes and sliced chicken.

• Add avocado slices and fresh herbs.

• Serve with lime wedges for a bright, finishing touch.

Notes

• Crispy Sweet Potatoes: Don’t overcrowd the pan, and make sure your oven is fully preheated.

• Juicy Chicken: Use a thermometer and let it rest 5 minutes before slicing.

• Meal Prep Friendly: Store components separately in airtight containers for up to 4 days. Slice avocado just before serving.

• Leftover Rice: Perfect for quick prep; reheats beautifully.

Nutrition

• Calories: 480 Cal per serving
• Fat: 17g
• Carbohydrates: 40g
• Protein: 38g

Nutritional Info (A Quick Note!)

While I’m all about flavor first, I know many of you are curious about what’s fueling your body. This bowl is a fantastic balance of macronutrients! The chicken provides a lean, high-quality protein source to keep you full and support muscle repair. The sweet potatoes are a complex carbohydrate, packed with fiber, Vitamin A, and antioxidants. The healthy fats from the avocado and olive oil help absorb all those fat-soluble vitamins and keep you satisfied.

Please remember that nutritional information is an estimate based on the specific ingredients I used and can vary greatly based on product brands, exact measurements, and any substitutions you make. Use it as a friendly guideline! The estimated values per serving are roughly: Calories: 480 | Fat: 17g | Carbs: 40g | Sugar: 6g | Protein: 38g

Final Thoughts

And there you have it, friends! Your guide to a bowl that’s guaranteed to become a regular in your rotation. It’s proof that a handful of simple ingredients, treated with a little care, can create something truly special and deeply satisfying.

I hope this recipe brings as much joy to your kitchen as it has to mine. The real secret ingredient is always you—your energy, your love, and your willingness to give it a try. Now, I’d love to hear from you! Did you add a crazy topping? Try a wild variation? Tag me on social @feastical with your creations. Nothing makes me happier than seeing you guys enjoy these recipes. Until next time, keep your spatula close and your appetite closer!