Chicken and Sweet Potato Rice Bowl

Chicken and sweet potato rice bowl with rice and creamy yogurt tahini sauce. An easy healthy dinner recipe made with simple ingredients.

I first made this chicken and sweet potato rice bowl on a weeknight when I wanted a meal that felt filling without feeling heavy. At this point in life, I value dinners that leave everyone satisfied and still feeling good afterward. This bowl came together with simple ingredients and felt like real food you can feel good about serving.

What I enjoy most about this dish is the balance. The roasted sweet potatoes bring warmth and comfort, the chicken adds substance, and the rice pulls everything together. The creamy sauce on top finishes the bowl without overpowering the flavors. Each bite feels familiar and steady.

When I served this to my family, it became an instant repeat request. It works well for dinner and packs up nicely for lunch the next day. This is the type of meal that fits into a regular routine and still feels worth making.

Questions You May Have About This Recipe

Can I make this ahead of time
Yes. All components can be cooked ahead and stored separately for up to 4 days in the refrigerator.

What type of rice works best
Brown rice or white rice both work well. Use what you already keep in your kitchen.

Can I swap the sweet potatoes
Yes. Butternut squash or regular potatoes also work with similar cooking times.

Is this recipe spicy
No. The seasoning is mild and family friendly. You can add heat if you prefer.

Can I use chicken thighs instead of breasts
Yes. Chicken thighs stay juicy and work well in this recipe.

What You Need to Make Chicken and Sweet Potato Rice Bowl

2 cups cooked rice

1 lb chicken breast cut into cubes

2 large sweet potatoes peeled and cubed

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup plain Greek yogurt

2 tablespoons tahini

1 tablespoon lemon juice

2 tablespoons water

2 tablespoons chopped fresh parsley

How to Make Chicken and Sweet Potato Rice Bowl

Preheat the oven to 400 degrees F.

Place sweet potatoes on a baking sheet, toss with 1 tablespoon olive oil, paprika, garlic powder, onion powder, salt, and pepper.

Roast for 25 minutes, turning once, until tender and lightly browned.

While the sweet potatoes cook, heat remaining olive oil in a skillet over medium heat.

Add chicken and cook for 6 to 8 minutes until cooked through and lightly browned.

In a small bowl, whisk Greek yogurt, tahini, lemon juice, and water until smooth.

To assemble, add rice to bowls, top with sweet potatoes and chicken, then drizzle with sauce and sprinkle with parsley.

Tips

Cut sweet potatoes into even pieces for even roasting.

Let the chicken rest for a few minutes before assembling to keep it juicy.

Add a splash of water to the sauce if it thickens too much.

Store components separately for easy reheating during the week.

Reader Reviews

⭐⭐⭐⭐⭐ “This was filling without feeling heavy. Perfect for dinner and lunch the next day.” Karen M

⭐⭐⭐⭐ “Very good flavor and easy to follow. I added a little extra sauce.” Denise H

⭐⭐⭐⭐⭐ “A steady and comforting meal. My husband asked for it again.” Linda S

⭐⭐⭐⭐ “Simple ingredients and it turned out great.” Thomas B

⭐⭐⭐⭐⭐ “Balanced and satisfying. Fits well into our weekly meals.” Susan R

Printable Recipe

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