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- 2 boneless, skinless chicken breasts, diced - 1 large sweet potato, peeled and cubed - 1 cup brown rice - 2 cups vegetable broth (or water) - 1 red bell pepper, diced - 1 cup black beans, rinsed and drained - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 avocado, sliced - Fresh cilantro, chopped - Lime wedges {{ingredient_image_1}} To start, you will need to cook the rice. In a medium pot, combine 1 cup of brown rice with 2 cups of vegetable broth. Bring this mix to a boil. Once it boils, reduce the heat. Cover the pot and let it simmer for 30 to 35 minutes. The liquid will absorb, and the rice will become tender. When it's done, fluff the rice with a fork and set it aside. While the rice cooks, it’s time to roast the sweet potatoes. First, preheat your oven to 425°F (220°C). Take 1 large sweet potato, peel it, and cube it into bite-sized pieces. Toss the sweet potato cubes with 1 tablespoon of olive oil. Season with salt and pepper. Spread the sweet potatoes evenly on a baking sheet. Roast them in the oven for about 25 to 30 minutes. They should be tender and slightly caramelized when done. Next, let’s cook the chicken and vegetables. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 diced, boneless, skinless chicken breasts to the skillet. Cook the chicken for about 6 to 8 minutes. You want it to be golden brown and fully cooked. Season the chicken with 1 teaspoon of cumin, 1 teaspoon of smoked paprika, salt, and pepper. Stir well to coat the chicken evenly. Once the chicken is cooked, add 1 diced red bell pepper and 1 cup of rinsed black beans to the skillet. Stir everything together and cook for an additional 3 to 5 minutes. The bell pepper should soften slightly. Now, you are ready to assemble your bowls! To get sweet potatoes just right, start by cutting them into even cubes. This helps them roast evenly. Toss the cubes in olive oil, salt, and pepper. Spread them on a baking sheet without crowding. Give them enough space to breathe. Roast at 425°F (220°C) for 25-30 minutes. Look for a golden-brown color. This caramelization brings out their natural sweetness. Even seasoning is key for great flavor. Use cumin and smoked paprika in your blend. These spices add depth and warmth. Once the chicken is in the skillet, season it well. Stir it periodically to coat every piece. This ensures every bite is packed with flavor. Don't forget to add salt and pepper for balance. When serving your rice bowls, think about layers. Start with brown rice as the base. Add the roasted sweet potatoes next. Then, pile on the chicken and veggie mix. For a fresh touch, add sliced avocado on top. Finish with a sprinkle of chopped cilantro. Lime wedges on the side add a zesty kick. This not only looks good but tastes amazing too! Pro Tips Perfectly Cooked Rice: For fluffier brown rice, rinse it under cold water before cooking to remove excess starch. Roasting Sweet Potatoes: Cut sweet potatoes into uniform pieces for even cooking and caramelization. Flavor Boost: Marinate the chicken in olive oil, cumin, and smoked paprika for at least 30 minutes before cooking for deeper flavor. Customizable Toppings: Add your favorite toppings such as feta cheese, jalapeños, or a drizzle of hot sauce for an extra kick. {{image_2}} If you want to switch up the protein, tofu or shrimp are great choices. Tofu gives a nice texture and absorbs flavors well. Use firm tofu, press it, and cube it. Cook it in the same way as chicken. For shrimp, just sauté it until it turns pink. Both options add a fun twist to your meal. Brown rice is awesome, but you can swap it for quinoa or cauliflower rice. Quinoa cooks fast and adds protein. Just use the same amount of vegetable broth as you would for rice. Cauliflower rice is low-carb and cooks in just a few minutes. It’s a perfect base for your bowl. For a nut-free version, just skip any nuts or nut-based toppings. To make it vegan, replace chicken with tofu. Use vegetable broth and check labels on canned beans. This way, everyone can enjoy these rice bowls without worry. Store any leftover chicken and sweet potato rice bowls in the fridge. Use airtight containers to keep them fresh. They can last up to three days. To avoid sogginess, keep toppings like avocado separate until ready to eat. To freeze components, start with the chicken and sweet potatoes. Place them in separate freezer bags. Label each bag with the date. You can keep them for about three months. The rice can also be frozen in a separate bag. When you are ready to eat, just thaw them in the fridge overnight. For reheating, use the microwave for quick meals. Heat in 30-second intervals. Stir after each interval to ensure even warming. You can also use the oven. Preheat it to 350°F (175°C) and cover with foil. Bake for about 15-20 minutes until heated through. Add fresh toppings like avocado after reheating for the best taste. Yes, you can prepare this meal in advance. Cook the chicken, sweet potatoes, and rice ahead. Store them in airtight containers in the fridge. You can keep the chicken and sweet potatoes for about 3 days. Reheat them before serving. This makes meal prep easy and quick. If you want a change, try quinoa or white rice. Both cook well with the other ingredients. Quinoa adds a nice texture and more protein. Cauliflower rice is a great low-carb option too. It cooks quickly and absorbs flavor well. Yes, this recipe is gluten-free. Brown rice and the other ingredients do not have gluten. Always check your broth for hidden gluten. You can also use vegetable broth or water, which are safe options. Enjoy this dish without worry! This blog post gave you a complete recipe for nutritious chicken bowls. We covered main ingredients, cooking steps, and handy tips. We also explored variations and storage methods. You can easily modify this dish to fit your needs. Try new toppings or grains for added flair. These bowls not only taste great, but they can also adapt to many diets. Enjoy cooking and creating your own versions of this dish!

Cozy Chicken & Sweet Potato Rice Bowls

A warm and hearty bowl featuring diced chicken, roasted sweet potatoes, and brown rice, topped with fresh avocado and cilantro.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced
  • 1 large sweet potato, peeled and cubed
  • 1 cup brown rice
  • 2 cups vegetable broth (or water)
  • 1 piece red bell pepper, diced
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 piece avocado, sliced (for topping)
  • to taste fresh cilantro, chopped (for garnish)
  • as needed lime wedges (for serving)

Instructions
 

  • In a medium pot, combine brown rice and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until liquid is absorbed and rice is tender. Fluff with a fork and set aside.
  • While the rice cooks, preheat your oven to 425°F (220°C). Toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.
  • In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced chicken and cook for about 6-8 minutes until golden brown and cooked through. Season with cumin, smoked paprika, salt, and pepper, stirring to coat the chicken evenly.
  • Once the chicken is cooked, add the diced red bell pepper and black beans to the skillet, stirring to combine. Cook for an additional 3-5 minutes until the bell pepper is slightly softened.
  • Divide the cooked brown rice among serving bowls. Top each bowl with the roasted sweet potatoes, the chicken and vegetable mixture, and sliced avocado.
  • Sprinkle chopped cilantro over the top and serve with lime wedges for added zest.

Notes

Layer the ingredients in the bowl for a colorful display, and serve lime wedges on the side for a fresh touch!
Keyword chicken, healthy, rice bowl, sweet potato