There is something about eating out of a bowl that is so comforting, especially when it's filled with all things delicious. I created Smokey Chicken and Sweet Potato Bowl, which fit the bill. I seasoned chicken with lots of smoked paprika, roasted sweet potatoes, added a spoonful of mixed rice speckled with dried cranberries, pecans, and baby spinach. I added a nice drizzle of a maple-flavored dressing and garnished it with goat cheese for the most scrumptious bowl of goodies. Each mouthful was full of flavor and was like fall in a bowl. We all loved it and can't wait to have it again.
Ingredients for Smokey Chicken and Sweet Potato Bowl:
*Chicken
*Rice
*Roasted Sweet Potatoes
*Dressing
2.5 ounces baby spinach
1/3 cup chopped red onion
1/2 cup crumbled goat cheese
* Recipes below
Chicken:
1 1/2 pounds boneless chicken breast
3 cloves garlic, minced
2 tablespoons + 2 tablespoons grapeseed oil
2 teaspoons smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Rice:
2 cups mixed rice, cooked according to package
2/3 cup dried cranberries
2/3 cup coarsely chopped pecans
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
(see note at the end of ingredients)
Roasted Sweet Potatoes:
1 1/2 - 2 pounds sweet potatoes, peeled and diced into " 1/2" pieces
2 tablespoons grapeseed oil
3/4 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon black pepper
Dressing:
1/2 cup +1 tablespoon extra virgin olive oil
3 tablespoons balsamic dressing
1 tablespoon maple syrup
1 1/2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/4 +1/8 teaspoon black pepper
Note: I used a rice cooker to prepare the rice and used the rice cooker measure. Whether you cook on the stove or a rice cooker, the rest of the ingredients remain the same.
Time-Saving Tip: Roast the potatoes 1-2 hours in advance and prepare the dressing.
Let's see what we need.
We're ready to cook.
Combine the dressing ingredients and set aside.
Peel and dice the potatoes in 1/2" pieces. Toss them with the oil and the seasonings.
Transfer the sweet potatoes to a parchment-lined sheet pan. Transfer to a preheated 425-degree oven and bake for 20 minutes. Turn the potatoes and increase the oven temperature to 450. When golden and crisp, the potatoes are ready.
When cooked, fluff the rice and toss in the pecans, cranberries, and season with salt and pepper. Set aside to cool a bit.
Coat the chicken with the seasoning and 2 tablespoons of oil.
Add 2 tablespoon of oil in a non-stick pan and cook the chicken when golden on both sides; transfer to a 400-degree oven and cook until the meat is done or reaches 160 degrees when tested with a thermometer. Let chicken cool for ten minutes and then cut into chunks or strips.
Transfer the rice mixture to a large bowl and mix with 1 tablespoon of dressing. Toss in the spinach, sweet potatoes, and some 2-3 cups of the chicken. Divide into 4-6 bowls and top with the cheese and onions and drizzle with a little more dressing.
It's ready! Smokey Chicken and Sweet Potato Bowl is so delicious and looks so pretty too. There are a few steps, but much of the ingredients can be made in advance. We loved this, and I'm already planning on making this again.
Enjoy!
Smokey Chicken and Sweet Potato Bowl:
*Chicken
*Rice
*Roasted Sweet Potatoes
*Dressing
2.5 ounces baby spinach
1/3 cup chopped red onion
1/2 cup crumbled goat cheese
* Recipes below
Chicken:
1 1/2 pounds boneless chicken breast
3 cloves garlic, minced
2 tablespoons + 2 tablespoons grapeseed oil
2 teaspoons smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Rice:
2 cups mixed rice, cooked according to package
2/3 cup dried cranberries
2/3 cup coarsely chopped pecans
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
(see note at the end of ingredients)
Roasted Sweet Potatoes:
1 1/2 - 2 pounds sweet potatoes, peeled and diced into " 1/2" pieces
2 tablespoons grapeseed oil
3/4 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon black pepper
Dressing:
1/2 cup +1 tablespoon extra virgin olive oil
3 tablespoons balsamic dressing
1 tablespoon maple syrup
1 1/2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/4 +1/8 teaspoon black pepper
Note: I used a rice cooker to prepare the rice and used the rice cooker measure. Whether you cook on the stove or a rice cooker, the rest of the ingredients remain the same.
Combine the dressing ingredients and set aside.
Peel and dice the potatoes in 1/2" pieces. Toss them with the oil and the seasonings.
Transfer the sweet potatoes to a parchment-lined sheet pan. Transfer to a preheated 425-degree oven and bake for 20 minutes. Turn the potatoes and increase the oven temperature to 450. When golden and crisp, the potatoes are ready.
When cooked, fluff the rice and toss in the pecans, cranberries, and season with salt and pepper. Set aside to cool a bit.
Coat the chicken with the seasoning and 2 tablespoons of oil.
Add 2 tablespoon of oil in a non-stick pan and cook the chicken when golden on both sides; transfer to a 400-degree oven and cook until the meat is done or reaches 160 degrees when tested with a thermometer. Let chicken cool for ten minutes and then cut into chunks or strips.
Transfer the rice mixture to a large bowl and mix with 1 tablespoon of dressing. Toss in the spinach, sweet potatoes, and some 2-3 cups of the chicken. Divide into 4-6 bowls and top with the cheese and onions and drizzle with a little more dressing.
Time-Saving Tip: Roast the potatoes 1-2 hours in advance and prepare the dressing.