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Delicious Roasted Sweet Potato, Chicken, Kale Rice Bowls

A vibrant and wholesome roasted sweet potato, chicken, kale, and rice bowl recipe perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 tablespoon Avocado Oil Can substitute with olive oil or canola oil.
  • 1 pound Sweet Potato Any size from 8-12 oz.
  • 2 pieces Chicken Breast Cut into bite-sized pieces.
  • 2 cups Cooked Brown/White Rice Can substitute with quinoa or cauliflower rice.
For the Seasoning
  • 1 teaspoon Garlic Powder Can substitute with fresh minced garlic.
  • 1 teaspoon Onion Powder Can replace with diced onion.
  • 1 teaspoon Kosher Salt Sea salt is a great alternative.
  • 1 teaspoon Chili Powder Adjust to your heat preference.
  • 1 teaspoon Ground Cumin A must for rich flavor.
  • 1/4 teaspoon Cayenne Pepper Use according to taste tolerance.
  • 1/2 teaspoon Ground Cinnamon Enhances sweet potatoes beautifully.
For the Kale & Sauce
  • 4 cups Kale Leaves Can swap for baby spinach or Tuscan kale.
  • 1 tablespoon Olive Oil Used to massage kale.
  • 2 tablespoons Fresh Lemon Juice Can substitute with lime.
  • 1/2 cup Plain Greek Yogurt Can swap for sour cream or dairy-free.
  • 2 tablespoons Mayonnaise Can be omitted for a lighter option.
  • 2 tablespoons Chipotle Sauce Adjust based on spice sensitivity.
  • 1 tablespoon Agave Syrup Honey or maple syrup can also work.
For Topping
  • 1/4 cup Feta Cheese Can replace with nutritional yeast for vegan.
  • 1 fruit Avocado Can be replaced with nuts/seeds.
  • 2 tablespoons Chopped Green Onions Optional garnish.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into bite-sized pieces. Toss with half of the avocado oil and seasoning, coat evenly. Spread on a baking sheet and roast for 10 minutes.
  2. Remove the baking sheet from the oven. Add chicken pieces with remaining avocado oil and seasoning, toss until well-coated. Spread over the sweet potatoes and roast for an additional 15 minutes, until sweet potatoes are tender and chicken is 165°F (75°C).
  3. Prepare the kale by removing tough stems and tearing leaves into smaller pieces. Massage kale with olive oil, lemon juice, and a pinch of salt for 2-3 minutes until tender and darkened.
  4. In a medium bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and a pinch of salt. Whisk until smooth. Adjust chipotle heat to preference.
  5. Assemble bowls with a base of rice, followed by massaged kale, topped with sweet potatoes, chicken, avocado slices, feta cheese, and a drizzle of chipotle sauce.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 65gProtein: 34gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 900mgPotassium: 1200mgFiber: 10gSugar: 8gVitamin A: 20000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days; keep massaged kale separate for best texture.

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