This Chicken and Sweet Potato Rice Bowl is cozy, colorful, and crazy easy. It’s one of those “everything in a bowl” meals that just works — juicy seasoned chicken, caramelized sweet potatoes, fluffy rice, and a creamy yogurt sauce that ties it all together. You’ll want to make this again and again.
Why I Love This Recipe
This bowl is something I make when I want something fast but filling. It started out as a “clean out the fridge” situation but turned into a total go-to.
- Easy to throw together on a weeknight
- Sweet potatoes add natural sweetness that pairs with the tangy yogurt sauce
- Chicken thighs stay super juicy
- Great for meal prep — tastes even better the next day
- Balanced: protein, carbs, and fiber in every bite
What You’ll Need
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 ½ cups cooked jasmine rice
- 2 tbsp olive oil (divided)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp honey
- 2 tbsp chopped fresh cilantro (optional, for garnish)
- Lemon wedges (optional, for serving)
Makes: 3–4 servings
Cook Time: 35 minutes
Pro Tips
- Dice sweet potatoes evenly so they cook at the same rate
- Line your baking sheet with parchment for easy cleanup
- Double the yogurt sauce — you’ll want more
- Let the chicken rest a couple minutes before serving
- Taste and adjust the lemon in the sauce — some like it tangier
Tools Required
- Sharp knife
- Cutting board
- Mixing bowls
- Baking sheet
- Whisk
- Serving bowl
Substitutions and Variations
- Swap sweet potatoes for butternut squash or carrots
- Use chicken breast instead of thighs
- Add avocado slices on top
- Stir in spinach or kale right before serving for greens
- Add chili flakes to the sauce for a spicy version
Make Ahead Tips
- Roast the chicken and sweet potatoes up to 2 days ahead
- Cook rice in advance and reheat
- Mix the yogurt sauce and keep chilled — it holds for 3–4 days
How to Make It
Step 1: Season the Chicken
In a mixing bowl, toss 1 lb boneless skinless chicken thighs (cut into bite-sized pieces) with 1 tbsp olive oil, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp salt, and a pinch of black pepper.
Step 2: Season the Sweet Potatoes
In another bowl, toss 2 medium sweet potatoes (peeled and diced into ½-inch cubes) with 1 tbsp olive oil, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp salt, and a pinch of black pepper.
Step 3: Roast the Chicken and Sweet Potatoes
Spread the seasoned chicken and sweet potatoes out on a parchment-lined baking sheet in a single layer. Roast at 425°F for 25–30 minutes, flipping halfway, until the sweet potatoes are tender and the chicken is cooked through and lightly browned.
Step 4: Make the Yogurt Sauce
In a small bowl, mix ½ cup plain Greek yogurt, 1 tbsp lemon juice, and 1 tsp honey. Stir until smooth and creamy.
Step 5: Build the Bowl
In a round bowl, layer ½ cup cooked jasmine rice, a scoop of roasted sweet potatoes, a scoop of roasted chicken, and a generous drizzle of yogurt sauce. Garnish with chopped fresh cilantro and a lemon wedge if using.
Leftovers and Storage
Store leftovers in airtight containers for up to 4 days. Keep the yogurt sauce in a separate container. Reheat rice, chicken, and sweet potatoes in the microwave and top with cold yogurt sauce just before eating.
Macros (per serving, based on 4 servings)
- Calories: 420
- Protein: 31g
- Carbs: 36g
- Fat: 18g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Chicken thighs have more fat than breasts, so they don’t dry out during roasting. Roasting sweet potatoes at high heat caramelizes their natural sugars, bringing out that deep flavor. The yogurt sauce adds acidity which balances the richness of the chicken and the sweetness of the potatoes.
Common Mistakes
- Cutting sweet potatoes too big – they take longer to cook and won’t brown well
- Overcrowding the pan – leads to steaming instead of roasting
- Skipping the seasoning – both the chicken and potatoes need it
- Not letting the yogurt sauce sit – it needs a minute to come together
What to Serve With
- Warm pita bread
- Roasted broccoli or cauliflower
- A quick cucumber salad
- Pickled red onions for a tangy kick
FAQ
Can I use chicken breast instead of thighs?
Yes, but it won’t be as juicy. Lower the cook time by a few minutes to avoid overcooking.
Can I use brown rice or quinoa instead?
Totally — both work great.
Is this good for meal prep?
Absolutely. Store in containers and drizzle sauce on right before eating.
Is the yogurt sauce spicy?
Nope — it’s cool and creamy. Add a pinch of chili flakes if you want heat.
Bring It All Together
This Chicken and Sweet Potato Rice Bowl is your new go-to — simple, satisfying, and loaded with flavor. Try it out, and let me know how it turns out for you in the comments. I’d love to hear what variations you come up with or if you have any questions!