Roasted Chicken, Sweet Potato, and Kale Bowls
This nutrient-dense bowl is packed with roasted chicken, sweet potatoes, massaged kale, brown rice, creamy chipotle sauce, crumbled feta, and fresh avocado. It’s a satisfying and flavorful meal that’s perfect for a healthy lunch or dinner!
Servings: 2 bowls
Calories: 640kcal
Ingredients
For the Roasted Chicken and Sweet Potatoes:
- 2 tablespoons avocado oil
- 1 medium sweet potato peeled and cut into ½-inch 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 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
- 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 like Duke’s or Hellmann’s
- 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
Instructions
Roast the Sweet Potatoes:
- Preheat the oven to 400°F.
- In a small bowl, mix all the seasoning blend ingredients.
- Toss the diced sweet potatoes with 1 tablespoon avocado oil and half of the seasoning blend in a large mixing bowl.
- Spread the seasoned sweet potatoes onto a rimmed baking sheet, leaving space between pieces.
- Roast for 10 minutes.
Roast the Chicken:
- While the sweet potatoes roast, toss the chicken pieces with the remaining 1 tablespoon avocado oil and seasoning blend.
- After 10 minutes, remove the sweet potatoes from the oven, toss them gently, and add the seasoned chicken to the same baking sheet.
- Return to the oven and bake for another 15 minutes, or until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F.
Massage the Kale:
- While the chicken and sweet potatoes roast, place the kale leaves in a bowl.
- Drizzle with olive oil, lemon juice, and a pinch of salt.
- Massage the kale for about 1 minute until tender. Set aside.
Make the Chipotle Sauce:
- In a small bowl, mix Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and salt until smooth. Adjust salt to taste.
Assemble the Bowls:
- Divide the cooked rice, massaged kale, roasted sweet potatoes, and chicken between two bowls.
- Top each bowl with sliced avocado, crumbled feta cheese, and chopped green onions if desired.
- Drizzle the creamy chipotle sauce over the top and serve immediately.
Notes
Sweet Potatoes and Chicken: Spread them out on the baking sheet for even roasting.
Kale: Massaging softens its texture and enhances its flavor.
Sauce: Adjust the spiciness by adding more or less chipotle.
Customizations: Substitute quinoa for rice, or swap in spinach or arugula for kale.