If you’re on the hunt for a meal that combines flavor, nutrition, and simplicity, look no further than these Roasted Chicken, Sweet Potato, and Kale Bowls.
Perfect for a cozy dinner or a wholesome lunch, this recipe offers a delightful mix of roasted chicken breast, sweet potatoes, massaged kale, and a creamy chipotle sauce. Let’s dive into how you can create this delicious dish in your own kitchen.
Course: Main Course
Cuisine: American
Servings: 2 bowls
Ingredients
For the Roasted Chicken and Sweet Potatoes:
- 2 tbsp. Avocado Oil
- 1 medium Sweet Potato, peeled and cut into 1/2″ pieces
- 8 oz. Chicken Breast, cut into bite-sized pieces
For the Homemade Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt
- 1/2 tsp. Chili Powder
- 1/4 tsp. Ground Cumin
- 1/4 tsp. Cayenne Pepper
- 1/8 tsp. Ground Cinnamon
For the Kale:
- 2 packed cups Kale Leaves
- 2 tsp. Olive Oil
- 1 tsp. fresh Lemon Juice or Lime Juice
- pinch of Salt
For the Creamy Chipotle Sauce:
- 1/4 cup plain Greek Yogurt
- 2 tbsp. Mayonnaise (like Duke’s or Hellman’s)
- 1 tbsp. Chipotle Sauce or 1 tsp. finely chopped Chipotle in Adobo
- 1 tsp. fresh Lemon Juice or Lime Juice
- 1/2 tsp. Agave Syrup or Honey
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt, plus more to taste
For the Bowl / Toppings:
- 2 cups cooked Brown Rice or White Rice
- 1/4 cup crumbled Feta Cheese
- 1 medium Avocado, sliced or diced
- chopped Green Onions for garnish (optional)
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Mix the seasoning blend ingredients together in a small bowl and set aside. In a large mixing bowl, toss the diced sweet potatoes with half of the avocado oil (1 tbsp.) and half of the seasoning blend. Spread them out on a rimmed baking sheet, ensuring there’s a little space between each piece for even roasting. Roast these for about 10 minutes.
Step 2: Season and Roast the Chicken
While your sweet potatoes are roasting, prepare the chicken. Use the same mixing bowl to toss the chicken pieces with the remaining avocado oil and seasoning blend. Once the sweet potatoes have roasted for 10 minutes, remove them from the oven and give them a gentle toss to ensure even cooking. Nestle the seasoned chicken pieces onto the baking sheet with the sweet potatoes and return to the oven for another 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 3: Massage the Kale
While your chicken and sweet potatoes are roasting, massage the kale leaves with olive oil, lemon juice, and a pinch of salt for about one minute until tender. This step not only enhances the flavor but also makes the kale easier to digest.
Step 4: Make the Creamy Chipotle Sauce
In a bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and a pinch of salt. Mix until well blended.
Step 5: Assemble the Bowls
Divide the cooked rice between two warm bowls. Top with massaged kale, roasted sweet potatoes, and chicken. Add slices of avocado and crumbled feta cheese. Garnish with chopped green onions if desired. Finally, drizzle the creamy chipotle sauce over everything.
Enjoy Your Meal!
These bowls are not only visually appealing but also packed with nutrients. Each serving is approximately 640 calories with a balanced mix of carbohydrates, protein, and healthy fats.
Whether you’re looking to impress guests or simply want to enjoy a hearty meal at home, these Roasted Chicken, Sweet Potato, and Kale Bowls are sure to satisfy your taste buds while keeping you nourished.
Feel free to adjust seasoning levels and toppings based on your preferences. Happy cooking!
Print
Roasted Chicken, Sweet Potato, and Kale Bowls
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 bowls 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
These nutrient-dense, flavor-packed bowls feature roasted sweet potatoes and chicken seasoned with a warm spice blend, massaged kale, creamy avocado, crumbled feta, and a tangy chipotle yogurt sauce served over a base of hearty brown rice. A balanced, wholesome meal ideal for lunch or dinner.
Ingredients
For the Roasted Chicken and Sweet Potatoes:
- 2 tablespoons avocado oil
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 8 oz chicken breast, cut into bite-sized pieces
For the Homemade Seasoning Blend:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt (or ¼ teaspoon sea salt)
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
For the Kale:
- 2 packed cups kale leaves, stems removed
- 2 teaspoons olive oil
- 1 teaspoon fresh lemon juice or lime juice
- Pinch of salt
For the Creamy Chipotle Sauce:
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon chipotle sauce (or 1 teaspoon finely chopped chipotle in adobo)
- 1 teaspoon fresh lemon juice or lime juice
- ½ teaspoon agave syrup or honey
- ½ teaspoon kosher salt (or ¼ teaspoon sea salt), plus more to taste
For the Bowl / Toppings:
- 2 cups cooked brown rice (or white rice)
- ¼ cup crumbled feta cheese
- 1 medium avocado, sliced or diced
- Chopped green onions, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
Make seasoning blend: In a small bowl, mix all seasoning ingredients and set aside.
Roast sweet potatoes: Place sweet potato cubes in a large bowl, toss with 1 tablespoon avocado oil and half of the seasoning blend. Spread on a rimmed baking sheet and roast for 10 minutes.
Season chicken: While sweet potatoes roast, toss chicken pieces in the same bowl with the remaining oil and seasoning blend. Let sit.
Add chicken to pan: After the sweet potatoes have roasted for 10 minutes, remove from oven, flip pieces, and add seasoned chicken to the same baking sheet. Return to oven and roast for 15 more minutes, or until chicken is cooked through and sweet potatoes are tender.
Massage the kale: While chicken and sweet potatoes cook, massage kale with olive oil, lemon juice, and a pinch of salt for 1 minute until tender. Set aside.
Make the sauce: In a small bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt. Stir until well blended.
Assemble the bowls: Divide rice between two bowls. Top with massaged kale, roasted chicken, and sweet potatoes. Add avocado slices and crumbled feta. Drizzle with chipotle sauce and garnish with chopped green onions if using. Serve warm.
Notes
You can substitute quinoa or cauliflower rice for a lower-carb version.
Add a soft-boiled egg for extra protein.
Store leftover components separately and reheat before assembling.
Nutrition
- Serving Size: 1 bowl
- Calories: 640 kcal
- Sugar: 8 g
- Sodium: 2006 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.01 g
- Carbohydrates: 85 g
- Fiber: 12 g
- Protein: 32 g
- Cholesterol: 75 mg
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