Skip to content

Meat, Busy evenings

Roasted chicken bowl with sweet potato and avocado

This roasted chicken bowl with sweet potato and avocado serves 4 in 45 minutes, at an easy difficulty level, for about €3.30 per person. The chicken and sweet potato roast together in the oven while the rice cooks alongside. The key is spacing the sweet potato cubes out on the pan so they caramelize instead of steaming.

Tonight, a generous bowl, with roasted chicken, soft caramelized sweet potato cubes, avocado, fresh veggies, and rice.

Roasted chicken bowl with sweet potato and avocado
Total time
45 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This bowl plays on contrast, lightly smoky roasted chicken thanks to the paprika, sweet potato that caramelizes at the edges while staying soft inside, creamy avocado, and crisp fresh vegetables. The rice acts as a neutral base that soaks up the roasting juices and a squeeze of lemon. It's a complete meal with no separate sauce to make, where every ingredient keeps its own texture.

It's the kind of dinner that saves a busy weeknight, since everything roasts at the same time and plating takes five minutes. Kids tend to like picking from the separate piles without the flavors mixing together, while adults can add more lemon or chili to taste. Mon Chou suggests it just as well for a quick dinner as for lunch prepped the night before.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Fruits and vegetables

  • Sweet potatoes 600 g
  • Avocados 2
  • Carrots 2
  • Cucumber 1
  • Lemon 1
  • Cilantro 1 bunch

Pantry

  • Riceoften in the pantry 250 g
  • Smoked paprikaoften in the pantry 2 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 210°C and cut the sweet potatoes into cubes.

    Keep the skin on, it adds some bite.

  2. Toss the cubes and the chicken with oil, smoked paprika, salt, and pepper, then spread them on a baking sheet.

    Leave space between the pieces so they roast instead of steam.

  3. Roast everything, flipping the sweet potatoes halfway through. 25 min

    Pull the chicken as soon as it reaches 74°C at the center.

  4. Cook the rice in salted water, then drain it. 11 min

    A squeeze of lemon in the rice makes it taste fresher.

  5. Slice the chicken, grate the carrots, cut the cucumber and avocado, and arrange everything over the rice with chopped cilantro and a squeeze of lemon.

    Arrange each ingredient in its own pile, the bowl looks better that way.

Our tips to get it right

  • Pick chicken breasts of similar size so they cook evenly, or slice the thicker ones in half lengthwise.
  • Check the sweet potato with the tip of a knife, it should slide in easily without the cube falling apart.
  • Prep the avocado last, right before plating, so it doesn't brown while everything else finishes cooking.

The variations

  • Swap the chicken for roasted chickpeas tossed in the same spices for an equally flavorful vegetarian version.
  • Use quinoa instead of rice for a bowl with more texture, the cooking time stays about the same.
  • For a quicker kid friendly version, serve the warm chicken and sweet potato right away without waiting to fully plate, keeping the fresh veggies on the side.

What to serve it with

  • A lemony plain yogurt sauce
  • Extra lemon wedges on the side
  • Sparkling water with lemon

Storage

Keep the components separate in sealed containers in the fridge for up to 2 days, avocado doesn't keep as well and is best prepped just before serving. Reheat the chicken and sweet potato in the oven or a skillet, and the rice in a saucepan with a splash of water. This dish doesn't freeze well because of the avocado and fresh vegetables.

Questions about this dish

Can I make this bowl ahead of time?

You can cook the chicken, sweet potato, and rice the night before and store them separately in the fridge. Prep the avocado and fresh veggies right before serving to keep their texture and color.

What can I use instead of smoked paprika?

Regular sweet paprika works well, the flavor will just be a bit less smoky. You can also add a pinch of cumin to bring back some depth.

Why does my sweet potato turn soft instead of caramelizing?

This usually happens when the cubes are too crowded on the pan and end up steaming instead of roasting. Spread them in a single layer with some space between each piece.

How do I adapt this bowl for young kids?

Cut the chicken and vegetables into smaller pieces and serve any sauce or lemon on the side. Many kids prefer picking from separate piles rather than a mixed dish.

How long does it take to make a roasted chicken bowl with sweet potato, avocado, and rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a roasted chicken bowl with sweet potato, avocado, and rice?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted chicken bowl with sweet potato, avocado, and rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

Busy evenings and family life

See all

Avocado recipes

See all