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Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two

Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two

A nutritious and delicious bowl recipe featuring roasted sweet potatoes, chicken, kale, and rice.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2 bowls
Calories 640 kcal

Equipment

  • Oven
  • mixing bowl
  • baking sheet

Ingredients
  

For the Roasted Chicken and Sweet Potatoes

  • 2 tablespoon Avocado Oil
  • 1 medium Sweet Potato peeled and cut into ½" pieces
  • 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 tsp. Sea Salt
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Cayenne Pepper
  • ⅛ teaspoon Ground Cinnamon

For the Kale

  • 2 cups Kale Leaves packed
  • 2 teaspoon Olive Oil
  • 1 teaspoon Fresh Lemon Juice or Lime Juice
  • 1 pinch Salt

For the Creamy Chipotle Sauce

  • ¼ cup Plain Greek Yogurt
  • 2 tablespoon Mayonnaise like Duke's or Hellman's
  • 1 tablespoon Chipotle Sauce or 1 tsp. 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 tsp. 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
 

Instructions

  • Preheat the oven to 400 F. Mix the seasoning blend ingredients together in a small bowl and set aside. Place the diced sweet potatoes into a large mixing bowl, and toss them with half of the avocado oil and half of the seasoning blend. Transfer the seasoned sweet potatoes to a rimmed baking sheet, leaving a little room between each one. Roast for 10 minutes at 400 F.
  • While the sweet potatoes are roasting, place the chicken pieces in the same mixing bowl, and toss with the remaining avocado oil and the remaining seasoning blend. Let the seasoned chicken rest in the bowl while the sweet potatoes roast. Remove the sweet potatoes from the oven, and carefully toss them on the baking sheet to roast evenly. Nestle the seasoned chicken pieces onto the baking sheet. Bake for another 15 minutes until the sweet potatoes are tender and the chicken is cooked through to 165 F.
  • While the sweet potatoes and chicken roast, massage the kale with the olive oil, lemon juice, and a pinch of salt for about one minute until the kale is tender. Set aside.
  • Combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and a pinch of salt in a bowl and mix until blended.
  • Divide the rice, kale, sweet potatoes, and chicken between two warm bowls. Top with avocado, feta cheese, chopped green onions, then drizzle the sauce over the tops. Enjoy!

Nutrition

Serving: 1bowlCalories: 640kcalCarbohydrates: 48gProtein: 36gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 70mgSodium: 700mgPotassium: 1200mgFiber: 9gSugar: 6gVitamin A: 10000IUVitamin C: 90mgCalcium: 200mgIron: 3.5mg
Keyword Chicken, Healthy Recipe, Kale, Rice Bowls, Roasted Sweet Potato
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