Roasted Chicken, Sweet Potato, and Kale Bowls with Creamy Chipotle Sauce
Dive into the delightful flavors of these Roasted Chicken, Sweet Potato, and Kale Bowls, complete with a zesty homemade seasoning and a creamy chipotle sauce that ties all the ingredients together beautifully. This recipe is not only packed with nutrients but also offers a satisfying combination of textures and flavors that make it a perfect meal for any time of the day. Whether you’re looking for a hearty lunch or a nutritious dinner, these bowls are sure to impress.
Ingredients
For the Roasted Chicken and Sweet Potatoes:
- Avocado Oil: 2 tbsp.
- Sweet Potato: 1 medium, peeled and cut into 1/2″ pieces
- Chicken Breast: 8 oz., cut into bite-sized pieces
For the Homemade Seasoning Blend:
- Garlic Powder: 1/2 tsp.
- Onion Powder: 1/2 tsp.
- Kosher Salt: 1/2 tsp. (or 1/4 tsp. sea salt)
- Chili Powder: 1/2 tsp.
- Ground Cumin: 1/4 tsp.
- Cayenne Pepper: 1/4 tsp.
- Ground Cinnamon: 1/8 tsp.
For the Kale:
- Kale Leaves: 2 packed cups
- Olive Oil: 2 tsp.
- Fresh Lemon Juice: 1 tsp. (or lime juice)
- Salt: Pinch
For the Creamy Chipotle Sauce:
- Plain Greek Yogurt: 1/4 cup
- Mayonnaise: 2 tbsp. (like Duke’s or Hellman’s)
- Chipotle Sauce: 1 tbsp. (or 1 tsp. finely chopped chipotle in adobo)
- Fresh Lemon Juice: 1 tsp. (or lime juice)
- Agave Syrup: 1/2 tsp. (or honey)
- Kosher Salt: 1/2 tsp. (or 1/4 tsp. sea salt, plus more to taste)
For the Bowl / Toppings:
- Cooked Brown Rice: 2 cups (or white rice)
- Crumbled Feta Cheese: 1/4 cup
- Avocado: 1 medium, sliced or diced
- Chopped Green Onions: For garnish (optional)
Directions
- Roast the Veggies and Chicken:
- Preheat the oven to 400°F (204°C).
- In a small bowl, mix the homemade seasoning blend ingredients.
- Toss the sweet potatoes in a large bowl with half the avocado oil and half the seasoning blend. Spread on a baking sheet and roast for 10 minutes.
- Season the chicken with the remaining oil and seasoning blend. Add to the baking sheet with the sweet potatoes after the first 10 minutes and roast for another 15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Prepare the Kale:
- Massage the kale with olive oil, lemon juice, and a pinch of salt until the leaves start to tenderize.
- Make the Creamy Chipotle Sauce:
- In a bowl, combine all the sauce ingredients until smooth.
- Assemble the Bowls:
- Divide the rice between two bowls.
- Top each with an equal amount of kale, roasted sweet potatoes, and chicken.
- Add sliced avocado and sprinkle with feta cheese.
- Drizzle with creamy chipotle sauce and garnish with chopped green onions if desired.
Prep and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 2 bowls
These Roasted Chicken, Sweet Potato, and Kale Bowls offer a wholesome, flavorful meal that’s easy to prepare and packed with nutrition. Each component—from the spiced sweet potatoes and juicy chicken to the tangy chipotle sauce—works together to create a delicious harmony of flavors. Enjoy this fulfilling dish that’s sure to become a new favorite in your meal planning rotation!
Roasted Chicken, Sweet Potato, and Kale Bowls
- Total Time: 45 minutes
- Yield: 2 1x
Description
These Roasted Chicken, Sweet Potato, and Kale Bowls offer a visually appealing and nutritious meal, perfect for those seeking both taste and health benefits. The vibrant orange of the sweet potatoes, the lush green of the kale, and the rich, savory chicken create a beautiful color palette that is as inviting as it is delicious.
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
Preheat the oven to 400°F (204°C). Mix the homemade seasoning blend ingredients in a small bowl. Toss the sweet potatoes in a large bowl with half the avocado oil and half the seasoning blend. Spread on a baking sheet and roast for 10 minutes.
Season the chicken with the remaining oil and seasoning blend. Add the chicken to the baking sheet with the sweet potatoes after the first 10 minutes. Roast for another 15 minutes or until the chicken is cooked through and the sweet potatoes are tender.
Massage the kale with olive oil, lemon juice, and a pinch of salt until tender.
Make the sauce by combining all sauce ingredients in a bowl until smooth.
Assemble the bowls: Divide the rice, kale, roasted sweet potatoes, and chicken among bowls. Top with avocado, feta, and optional green onions. Drizzle with chipotle sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes