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In recent years, rice bowls have surged in popularity across various culinary landscapes, becoming a staple in both home cooking and restaurant menus. These versatile dishes allow for endless customization, making them perfect for those seeking a hearty yet healthy meal option. The Flavorful Chicken and Sweet Potato Rice Bowl stands out as a nourishing and satisfying choice, boasting a delightful blend of textures and flavors that appeal to a wide range of palates.

Chicken and Sweet Potato Rice Bowl

Elevate your dinner game with this flavorful Chicken and Sweet Potato Rice Bowl! Packed with nutritious ingredients like brown rice, tender chicken, roasted sweet potatoes, and vibrant vegetables, this dish is both wholesome and satisfying. Top it with creamy avocado and fresh cilantro for added taste. Perfect for meal prep or a cozy family dinner. Enjoy a burst of flavor with every bite and serve with a wedge of lime for a zesty finish!
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Ingredients
  

2 cups brown rice

1 lb chicken breast, diced

2 medium sweet potatoes, peeled and cubed

1 red bell pepper, diced

1 cup black beans (canned, drained and rinsed)

1 avocado, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Cook the Rice: In a medium saucepan, combine brown rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 35-40 minutes or until the rice is cooked. Once done, fluff with a fork and keep warm.

    Prepare the Sweet Potatoes: While the rice is cooking, preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.

      Cook the Chicken: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced chicken, onion powder, salt, and pepper. Sauté for 5-7 minutes, or until the chicken is cooked through and browned nicely.

        Add Vegetables: Add the diced red bell pepper to the skillet towards the last minute of cooking the chicken, allowing it to soften slightly.

          Assemble the Bowl: In each serving bowl, layer the cooked brown rice as the base. Top it with roasted sweet potatoes, sautéed chicken and bell pepper mixture, black beans, and sliced avocado.

            Garnish & Serve: Sprinkle fresh cilantro over each bowl and serve with lime wedges on the side for squeezing over the top.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4