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Roasted Chicken, Sweet Potato, and Kale Bowls
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Roasted Chicken, Sweet Potato, and Kale Bowls

These hearty and nutrient-packed bowls combine roasted chicken, sweet potatoes, tender kale, fluffy brown rice, creamy chipotle sauce, feta cheese, and avocado for a satisfying meal. Perfect for a healthy lunch or dinner, this dish is bursting with flavor and wholesome ingredients!
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 2
Calories: 640kcal

Ingredients

For the Roasted Chicken and Sweet Potatoes:

  • 2 tablespoons avocado oil
  • 1 medium sweet potato peeled and cut into 1/2-inch pieces
  • 8 oz chicken breast cut into bite-sized pieces

For the Homemade Seasoning Blend:

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt or 1/4 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/8 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:

  • 1/4 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
  • 1/2 teaspoon agave syrup or honey
  • 1/2 teaspoon kosher salt or 1/4 teaspoon 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

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 the seasoning blend.
  • Spread the sweet potatoes on a rimmed baking sheet, leaving space between pieces. Roast for 10 minutes.

Roast the Chicken:

  • Toss the chicken pieces with the remaining 1 tablespoon avocado oil and seasoning blend.
  • After the sweet potatoes roast for 10 minutes, remove the baking sheet, toss the sweet potatoes, and add the seasoned chicken to the same baking sheet.
  • Roast for another 15 minutes, or until the sweet potatoes are tender and the chicken reaches 165°F.

Massage the Kale:

  • 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, or until softened. Set aside.

Make the Chipotle Sauce:

  • In a small bowl, mix Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and salt until smooth. Adjust seasoning as needed.

Assemble the Bowls:

  • Divide the cooked rice, massaged kale, roasted sweet potatoes, and chicken between two bowls.
  • Top with avocado slices, crumbled feta, and green onions, if using. Drizzle with the creamy chipotle sauce and serve immediately.

Notes

Roasting Tip: Spread the chicken and sweet potatoes out on the baking sheet to ensure even cooking.
Kale Tip: Massaging the kale makes it tender and enhances its flavor.
Customization: Swap rice with quinoa or replace kale with spinach or arugula for variation.
Adjust Spice: Control the heat of the chipotle sauce by using more or less chipotle.