Description
A wholesome, balanced bowl made with seasoned chicken, roasted sweet potatoes, hearty rice, and fresh vegetables—perfect for meal prep or a satisfying everyday meal.
Ingredients
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1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon ground cumin
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½ teaspoon salt
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¼ teaspoon black pepper
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2 medium sweet potatoes (about 500 g), peeled and diced
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1 tablespoon olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon smoked paprika
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1 cup (200 g) uncooked brown rice
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2 cups (480 ml) water
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¼ teaspoon salt
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1 cup (150 g) cherry tomatoes, halved
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1 cup (100 g) fresh spinach or mixed greens
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½ cup (75 g) cucumber, sliced
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¼ cup (20 g) fresh parsley or cilantro, chopped
Instructions
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Rinse the brown rice and cook it with water and salt according to instructions until tender. Set aside.
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Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, pepper, and smoked paprika. Roast for 25–30 minutes until tender and lightly browned.
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Heat olive oil in a skillet over medium heat. Season chicken with garlic powder, paprika, cumin, salt, and pepper. Cook for 6–8 minutes until fully cooked and golden.
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Divide cooked rice into bowls. Top with sweet potatoes, chicken, tomatoes, cucumber, and greens.
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Garnish with fresh herbs and serve warm.
Notes
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Store leftovers in airtight containers in the refrigerator for up to 4 days.
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Add a yogurt-based or lemon dressing if desired for extra creaminess.
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Easily customizable with your favorite vegetables or protein options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes