Flavorful Chicken & Sweet Potato Rice Bowl Recipe – Easy Meal Prep

Posted on November 27, 2025

chicken and sweet potato rice bowl - featured image

Last Wednesday, I found myself staring at a fridge full of random leftovers—half a bag of sweet potatoes, some chicken breast, and a bunch of wilting spinach. And you know that moment when you think, “What on earth am I going to make with this?” Well, I took a leap, threw some things together, and somehow created a magical chicken and sweet potato rice bowl that’s been on repeat ever since.

This recipe checks all the boxes: it’s healthy, satisfying, easy on your wallet, and ridiculously easy to make. It’s also the perfect meal prep dish because it tastes even better the next day. Trust me, you’re going to want to try this one!

Why You’ll Love This Recipe

Let me tell you why this chicken and sweet potato rice bowl is a total game-changer:

Loaded with flavor: The chicken is marinated in a blend of garlic, smoked paprika, and a touch of honey for that sweet and smoky vibe. The sweet potatoes? Roasted to perfection and caramelized just right.
Nutritious AND filling: Between the lean protein, fiber-packed sweet potatoes, and hearty brown rice, this bowl will keep you full for hours without weighing you down.
Meal prep superstar: Make a big batch and you’ve got lunch or dinner sorted for the next 3-4 days. Plus, it reheats like a dream.
Customizable: You can totally make it your own! Add avocado, swap the spinach for kale, or even use quinoa instead of rice.

Whether you’re cooking for your family or just yourself, this recipe is one of those feel-good meals that makes you feel like you’re winning at life.

What Ingredients You’ll Need

Here’s the best part: the ingredients are simple, wholesome, and likely already in your kitchen. I’ll break them down by category to make it super easy:

For the Chicken:

Boneless, skinless chicken breasts or thighs (1 lb / ~450g) – I prefer thighs for the extra flavor, but breasts work if you’re keeping it lean.
Olive oil (2 tbsp) – Keeps the chicken juicy and helps the spices stick.
Garlic (2 cloves, minced) – Fresh is best, but jarred minced garlic works in a pinch.
Smoked paprika (1 tsp) – Adds that irresistible smoky flavor. Don’t have it? Regular paprika is fine, but you’ll miss out on that depth.
Honey (1 tbsp) – Balances the paprika with a touch of sweetness.
Salt & black pepper – Season to taste.

For the Sweet Potatoes:

Sweet potatoes (2 medium, peeled and diced) – These caramelize beautifully when roasted. You can leave the skin on if you like a little extra texture.
Olive oil (2 tbsp) – Helps the sweet potatoes roast up golden and delicious.
Ground cinnamon (½ tsp) – Trust me, this adds a subtle warmth that pairs perfectly with the natural sweetness.
Salt – Just a pinch to enhance the flavors.

For the Rice Bowl Base:

Cooked brown rice (3 cups / ~600g) – You can use quinoa or cauliflower rice for a lower-carb option.
Fresh spinach (2 cups / ~60g) – Or swap with kale or arugula for a peppery twist.

Optional Toppings:

Avocado – Creamy and satisfying.
Sriracha or hot sauce – For a little kick.
Sesame seeds or chopped nuts – Adds crunch and texture.

Quick tip: Prep your ingredients before starting, so you can move seamlessly through the recipe without scrambling to measure things mid-step!

Equipment Needed

You don’t need fancy tools for this recipe. If you’ve got a basic kitchen setup, you’re good to go:

Baking sheet: For roasting the sweet potatoes.
<strongmixing bowls: One for the chicken marinade and one for tossing the sweet potatoes.
Non-stick skillet: For cooking the chicken.
Rice cooker or pot: To cook the rice. I love my rice cooker because it’s hands-off and foolproof.
Spatula: For flipping the chicken and tossing the sweet potatoes.

Pro tip: If you’re meal-prepping, invest in some sturdy glass containers for storing individual portions. They make reheating a breeze and keep your meals fresh for days!

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s exactly how I make these bowls, step by step:

Prep the chicken: In a medium bowl, mix olive oil, garlic, smoked paprika, honey, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 20 minutes (or overnight in the fridge).
Cook the chicken: Heat a non-stick skillet over medium heat. Add the chicken and cook for 6-8 minutes per side, until golden brown and cooked through. Set aside and let it rest for a few minutes before slicing into bite-sized pieces.
Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cinnamon, and salt. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway through, until caramelized and tender.
Cook the rice: Prepare your brown rice according to package instructions. If you’re using a rice cooker, just set it and let it do its thing.
Assemble the bowls: Divide the cooked rice between bowls or meal prep containers. Top with spinach, roasted sweet potatoes, and sliced chicken. Add any optional toppings you love.

And just like that, you’ve got a colorful, nutrient-packed meal ready to go!

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe more times than I can count:

Don’t skip the marinade: Even a short 20-minute soak makes the chicken so much more flavorful and tender.
Cut the sweet potatoes evenly: Keep the pieces roughly the same size so they roast evenly. Nobody likes half-burnt, half-raw chunks!
Use fresh spinach: It wilts slightly from the warmth of the other ingredients, creating the perfect texture.
Double the recipe for meal prep: This recipe scales beautifully, so make extra and thank yourself later.
Keep toppings simple: A drizzle of sriracha or a sprinkle of sesame seeds is all you need to take this bowl to the next level without overcomplicating it.

Every time I make this, I find myself eating straight from the pan before it even makes it into the bowls. It’s that good!

Ways to Mix It Up

Once you’ve mastered the basic version, here are some fun ways to change things up:

Swap the protein: Use grilled shrimp, tofu, or even a fried egg instead of chicken.
Go grain-free: Substitute the rice with cauliflower rice or shredded cabbage for a low-carb option.
Add more veggies: Bell peppers, zucchini, or roasted broccoli would be amazing here.
Change the greens: Try kale or arugula for a different flavor profile.
Spice it up: Add chili flakes to the marinade or stir some cayenne into the sweet potatoes.

Feel free to get creative—this recipe is super forgiving, so experiment away!

Serving Ideas & Storage

Serving Suggestions:

For dinner: Serve with a side of roasted veggies or a simple green salad.
For lunch: Pack it in a to-go container and enjoy at work or school.
For brunch: Top with a poached egg and a sprinkle of fresh herbs.

Storage Tips:

In the fridge: Store assembled bowls in airtight containers for up to 4 days. The flavors actually get better as they sit!
In the freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge and reheat in the microwave.
Reheating: Microwave for 1-2 minutes, or reheat in a skillet for crispy sweet potatoes.

Pro tip: To keep the spinach from wilting, pack it separately and add it just before reheating.

Nutritional Info & Health Benefits

Nutrient	Amount (per serving)
Calories:	350
Protein:	25g
Carbs:	40g
Fat:	10g
Fiber:	6g

Why I love it: This bowl is packed with protein and fiber, making it perfect for busy days when you need to stay full for hours. Plus, sweet potatoes deliver a dose of vitamins A and C, while spinach adds iron and antioxidants.

Final Thoughts

So there you have it—the Flavorful Chicken & Sweet Potato Rice Bowl that’s basically my meal prep hero. It’s healthy, delicious, and so easy to customize.

Every time I make this, it feels like I’ve cracked the code for what a homemade meal is supposed to be—simple, satisfying, and something you’ll actually look forward to eating.

If you try this recipe, let me know how it turns out! Leave a comment below or tag me on Pinterest so I can see your delicious creations. Happy cooking!

FAQs

Q: Can I use white rice instead of brown rice?

A: Absolutely! White rice works just as well, though you’ll get less fiber compared to brown rice. Jasmine or basmati rice taste great in this recipe.

Q: What’s the best way to meal prep this recipe?

A: Cook everything ahead of time and store in individual containers. Keep the spinach separate if you’re freezing the bowls to prevent wilting. Reheat and add fresh toppings like avocado or hot sauce right before eating.

Q: Can I use other types of potatoes?

A: Sure! Yukon Gold or red potatoes work well, but you’ll miss that sweet, caramelized flavor from the sweet potatoes.

Q: How do I know the chicken is cooked through?

A: Use a meat thermometer! The internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part—there should be no pink.

Q: Can I make this vegan?

A: Yes! Swap the chicken for marinated tofu or tempeh, and use cauliflower rice or quinoa for the base. It’s just as delicious!

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