Chicken Sweet Potato Bowl

This Chicken Sweet Potato Bowl is pretty much perfect… it’s got everything you need in one bowl with the ideal balance of flavor, texture, and nourishment! Between the roasted sweet potatoes, juicy seasoned chicken, fluffy rice, and creamy herby dressing, this is the kind of meal that you’re going to want to make again and again!

I recently made a batch of my green goddess dip and immediately knew it needed to be turned into a dressing situation, because honestly, that sauce deserves more screen time. One drizzle over a bowl like this and it was chef’s kiss, no notes. That’s exactly how this sweet potato chicken bowl came to life, and now it’s firmly in my weekly rotation.

You can roast the sweet potatoes, cook the rice, air fry the chicken, and blend the dressing ahead of time, then just assemble and enjoy all week long. This chicken and sweet potato bowl is fresh, hearty, meal-prep friendly, and somehow still feels exciting every time you sit down to eat it!

Chicken Sweet Potato Bowl Ingredients

For the Sweet Potatoes

• Sweet potatoes: Roasted until tender and caramelized!
• Olive oil: Helps them crisp up.
• Taco seasoning: This is an easy way to add a boost of flavor to the sweet potatoes. If you don’t have taco seasoning on hand, you can follow my easy taco seasoning recipe, or use any of your favorite spice blend!

For the Chicken Bites

• Chicken breasts: Lean and filling! Just dice them into small-ish chunks.
• Cornstarch: Helps create a lightly crisp coating.
• Spices: You need cajun seasoning, garlic powder, paprika, dried parsley, thyme, and salt to season up the chicken bites.

For the Rice & Veggies

• Long-grain white rice: Fluffy base for the bowl!
• Water, oil, salt: To cook the rice.
• Green beans: These add a fresh crunch and color!

For the Dressing

• Greek yogurt: Creamy and tangy base.
• Mayo: For a hint of richness!
• Fresh parsley: Bright and fresh!
• Garlic & capers: Add a lovely savory punch of flavor.
• Lemon juice: For acidity to balance everything out.
• Olive oil, salt, pepper: To finish!

Chicken and Sweet Potato Rice Bowl Variations & Substitutions

• Swap white rice for brown rice, quinoa, or cauliflower rice. For ease, you can also use microwaveable rice in your chicken sweet potato bowl!
• Use broccoli, asparagus, or roasted Brussels sprouts instead of green beans. Really just use any veggie you’d want, or omit them!
• Make it dairy-free by using a plant-based yogurt and mayo in the dressing.

How to Make Chicken Sweet Potato Bowls

Step 1: Preheat your oven to 400F. Add the diced sweet potatoes to a baking sheet and toss with salt, paprika, chili powder, cumin, oregano, and olive oil. Spread into an even layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.

Step 2: Add the rinsed rice, water, oil, and salt to a medium pot. Bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes, or until the rice is almost tender and most of the liquid is absorbed.

Step 3: Once the rice is almost done, place the green beans on top of the rice in an even layer. Quickly cover the pot again and let the beans steam for the final 5–7 minutes of cooking. They should become bright green and crisp-tender. Remove from heat and fluff the rice, stirring the beans in if desired.

Step 4: Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with cornstarch, salt, Cajun seasoning, garlic powder, paprika, dried parsley, and thyme until evenly coated.

Step 5: Place the chicken in the air fryer at 390F and air fry for 8-10 minutes until browned and cooked through.

Step 6: In a blender or food processor, combine the Greek yogurt, mayo, parsley, garlic, capers, lemon juice, olive oil, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.

Step 7: Divide the rice and steamed green beans among bowls. Top with roasted sweet potatoes and the cooked chicken. Drizzle generously with the dressing.

How to Store Leftover Chicken Sweet Potato Bowls

Store each component in separate airtight containers in the refrigerator for up to 4 days. Reheat the rice, chicken, and sweet potatoes gently, then add the dressing just before serving.

For meal prep, you can place the rice, chicken, sweet potatoes, and green beans into individual containers. Then reheat in the microwave and drizzle the dressing on before serving!

Chicken Sweet Potato Bowl FAQs

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Chicken Sweet Potato and Rice Bowl Recipe

This Chicken Sweet Potato Bowl has everything you want in one bowl—roasted sweet potatoes, juicy seasoned chicken, fluffy rice, and a creamy herby dressing. Perfectly balanced, nourishing, and easy to prep, it’s a meal you’ll come back to again and again.

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Servings: 4 bowls

Calories: 578

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 sweet potatoes diced, peel if desired
• 1 tsp olive oil
• 2-3 tsp taco seasoning

For the chicken:

• 2 large chicken breasts
• 1/2 tsp salt
• ½ tsp cajun seasoning
• ½ tsp garlic powder
• 1 tsp paprika
• 1 tsp dried parsley
• ¼ tsp thyme
• 1 1/2 tablespoons cornstarch

For the rice:

• 1.5 cups of long grain white rice rinsed
• 3 cups water
• 1 tsp oil
• 1 tsp salt
• About 8 oz green beans

For the dressing:

• 3/4 cup Greek yogurt
• ¼ cup low fat mayo
• Small bunch of parsley
• 1 garlic clove
• 1/2 tbsp capers
• Juice from ½ lemon
• 1 tsp olive oil
• Salt and pepper to taste

Method

 

1. Roast the Sweet Potatoes: Preheat your oven to 400F. Add the diced sweet potatoes to a baking sheet and toss with salt, paprika, chili powder, cumin, oregano, and olive oil. Spread into an even layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.
2. Cook the Rice: Add the rinsed rice, water, oil, and salt to a medium pot. Bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes, or until the rice is almost tender and most of the liquid is absorbed.
3. Steam the Green Beans Over the Rice: Once the rice is almost done, place the green beans on top of the rice in an even layer (you can trim them or leave them whole). Quickly cover the pot again and let the beans steam for the final 5–7 minutes of cooking. They should become bright green and crisp-tender. Remove from heat and fluff the rice, stirring the beans in if desired.
4. Prep the Chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with cornstarch, salt, Cajun seasoning, garlic powder, paprika, dried parsley, and thyme until evenly coated.
5. Air Fry the Chicken: Place the chicken in the air fryer at 390F and air fry for 8-10 minutes until browned and cooked through.
6. Make the Dressing: In a blender or food processor, combine the Greek yogurt, mayo, parsley, garlic, capers, lemon juice, olive oil, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
7. Assemble the Bowls: Divide the rice and steamed green beans among bowls. Top with roasted sweet potatoes and the cooked chicken. Drizzle generously with the dressing.

Nutrition

Serving: 1bowlCalories: 578kcalCarbohydrates: 85gProtein: 35gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 76mgSodium: 1240mgPotassium: 963mgFiber: 5gSugar: 7gVitamin A: 16458IUVitamin C: 5mgCalcium: 112mgIron: 2mg

Notes

• Cut everything evenly! Uniform sweet potato and chicken pieces cook more evenly and make it easier to get a little bit of everything in each bite!
• Give the chicken space! When air frying the chicken bites, give each one a little space to be able to crisp up. 
• Drizzle the dressing last! Adding the dressing right before serving keeps everything fresh and vibrant.

Tried this recipe?

Let us know how it was!