Name: Roasted Chicken, Sweet Potato, and Kale Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp. avocado oil; 1 medium sweet potato, peeled and cut into 1/2″ pieces; 8 oz. chicken breast, cut into bite-sized pieces; 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; 2 packed cups kale leaves; 2 tsp. olive oil; 1 tsp. fresh lemon juice (or lime juice); Pinch of salt; 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); 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)

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

Scale

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