Black Rice Bowl with Sweet Potatoes, Broccoli & Chicken
When Kenny and I went to Scottsdale last year, we ate at the most adorable, cool, hip restaurant called Chop Shop. We loved this place so much that we went back for a second time within 24 hours of our first visit. The whole vibe of the place was exactly what I would want my restaurant to be if I am ever lucky enough to open one some day. The menu was equally as amazing. They keep everything simple, with fresh ingredients and easy dishes. Our favorite thing that we tried was the build-your-own bowl option. You could completely customize it by choosing between brown or black rice, sweet potatoes and quinoa. The protein options were chicken, steak, shrimp or tofu, and it also came with a mix of roasted veggies.
Kenny inhaled his in about 2.5 seconds, and right when he came up for air, he declared that I HAD to recreate these at home. And so I did
My version has black rice, sweet potatoes, steamed broccoli, baked chicken and avocado. Oh, and lets not forget about this ah-mazing sauce that I put all over the chicken. You will just want to eat that stuff with a spoon.
This is the perfect kind of meal to prep ahead of time, like on a Sunday, so you can just throw a bunch of stuff in a bowl throughout the week and change it up how you like. It’s filling, satisfying, and SO easy.
If you make your own version of a bowl like this, be sure and tag me on Instagram and hashtag #thewheatlesskitchen! I love to see your creations!
Ingredients
- 1 cup black rice
- 1 large sweet potato, chopped
- 1 lb. chicken breasts
- 2 cups broccoli, cut into florets
- 1 large avocado, thinly sliced
- pinch of salt and pepper
- 1-2 garlic cloves
- 1 tsp garlic powder
- 2-3 tbsp olive oil, divided
- thai coconut sauce
Instructions
- Preheat the oven to 400 degrees.
- To make the rice, combine the rice with 2 cups of water in a medium saucepan. Add 1-2 garlic cloves, smashed, and a pinch of salt and pepper. Cover and bring to a boil. Once the water is boiling, turn the heat down to low and let simmer for about 40-45 minutes, until all of the water is dissolved.
- To prepare the chicken, place on a lined baking sheet and drizzle 1-2 tbsp of olive oil over them. Season with a pinch of salt, pepper and garlic powder on both sides. Place in the oven and bake for 30-40 minutes, until golden brown and cooked through.
- To make the sweet potatoes, place the chopped potatoes on a lined baking sheet. Drizzle with 1-2 tbsp of olive oil and season with a pinch of salt and pepper. Bake for about 30 minutes, until slightly brown and cooked through.
- When the rice, chicken and potatoes are almost done cooking, prepare the broccoli. Use a double boiler or steamer to lightly steam the broccoli for 5-7 minutes, until it is softened and still bright green.
- Fluff up the rice and chop up the chicken before assembling.
- To assemble the bowls, divide the rice, chicken, potatoes and broccoli between four bowls. Drizzle with thai coconut sauce and top with sliced avocado.
This sounds amazing and plan to make it. Do you know what the calories fat and carb would be per serving?
Hi Chrystal! I actually don’t include the nutrition info for my recipes because I want my readers to focus on whole foods and intuitive eating. When you are eating whole foods, you won’t need to count calories. But you can always plug all of the ingredients into a nutrition calculator like MyFitnessPal! 🙂 Hope that helps!