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Chicken & Sweet Potato Rice Bowl

Chicken & Sweet Potato Bowl

Emma
A bold and flavorful copycat of the popular Sweetgreen bowl featuring spicy blackened chicken and roasted sweet potatoes served over wild rice with a signature hot honey mustard dressing. This gluten-free and dairy-free bowl delivers restaurant-quality flavors at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine Healthy
Servings 4
Calories 824 kcal

Equipment

  • Large skillet or cast iron pan
  • Two baking sheets
  • Medium saucepan
  • whisk
  • Meat mallet or rolling pin
  • Sharp knife
  • Cutting board
  • mixing bowls

Ingredients
  

For the Blackening Spice Blend:

  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper optional, for heat
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried rosemary

For the Wild Rice:

  • 1 cup wild rice or wild rice blend
  • 3 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • For the Roasted Sweet Potatoes:
  • 2 large sweet potatoes peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons blackening spice blend
  • 1/2 teaspoon kosher salt

For the Hot Honey Dressing:

  • 3 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt

For the Blackened Chicken:

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 2 tablespoons blackening spice blend
  • 1 teaspoon kosher salt
  • 2 tablespoons arrowroot starch or tapioca flour
  • 2 tablespoons olive oil

For Assembly:

  • 2 cups thinly shredded red cabbage
  • 2 cups chopped lacinato kale stems removed
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup smoked almonds chopped

Instructions
 

  • Prepare the blackening spice blend: Mix paprika, cayenne pepper, thyme, garlic powder, black pepper, and rosemary in a small bowl. Set aside.
  • Cook the wild rice: In a medium saucepan, bring chicken broth to a boil. Add wild rice and salt, reduce heat to low, cover, and simmer for 45-60 minutes until tender. Drain any excess liquid.
  • Roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, 2 teaspoons blackening spice, and salt. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
  • Make the hot honey dressing: Whisk together all dressing ingredients in a bowl until smooth. Taste and adjust seasoning as needed.
  • Prepare the chicken: Pound chicken breasts to even thickness (about 3/4 inch). Season both sides with blackening spice blend and salt, then dust with arrowroot starch.
  • Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
  • Prepare the salad base: Toss shredded cabbage, kale, and cilantro with 2-3 tablespoons of hot honey dressing.
  • Assemble bowls: Divide salad mixture among 4 bowls. Top with wild rice, roasted sweet potatoes, sliced chicken, and chopped almonds. Drizzle with remaining dressing.

Notes

  • For a milder version, omit cayenne pepper from the spice blend
  • Wild rice blend can be substituted for pure wild rice
  • SideDish Honey Dijon can replace homemade dressing for a shortcut
  • Arrowroot helps create a golden crust on the chicken
  • Store components separately for meal prep, dress just before serving
Keyword blackened chicken, sweet potato bowl