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
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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