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Roasted Chicken, Sweet Potato, and Kale Bowls

Roasted Chicken, Sweet Potato, and Kale Bowls
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Roasted Chicken, Sweet Potato, and Kale Bowls are a vibrant and nourishing meal option that combines tender chicken, sweet potatoes, and nutrient-dense kale. This easy-to-follow recipe creates a satisfying dish perfect for lunch or dinner, offering a delightful balance of protein, carbohydrates, and healthy fats.

Ingredients

Scale
  • 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
  • 1 tbsp. Chipotle Sauce
  • 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 medium Avocado (sliced or diced)
  • chopped Green Onions (for garnish (optional))

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together garlic powder, onion powder, kosher salt, chili powder, ground cumin, cayenne pepper, and ground cinnamon.
  3. Toss the diced sweet potatoes with half of the avocado oil (1 tbsp.) along with half of the seasoning blend in a large mixing bowl.
  4. Spread the seasoned sweet potatoes on a rimmed baking sheet with some space between them. Roast in the oven for about 10 minutes.
  5. While the sweet potatoes are roasting, place the chicken pieces in the same mixing bowl used for sweet potatoes. Add remaining avocado oil and seasoning blend; let it rest while sweet potatoes roast.
  6. After 10 minutes, remove sweet potatoes from oven; toss them on baking sheet. Nestle seasoned chicken onto the baking sheet alongside sweet potatoes. Bake for an additional 15 minutes until everything is tender and cooked through to an internal temperature of 165°F (75°C).
  7. In another bowl, combine kale leaves with olive oil, lemon juice, and a pinch of salt. Massage gently with your hands for about one minute until tender.
  8. In a separate bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and a pinch of salt. Mix thoroughly until well blended.
  9. Divide cooked rice into two warm bowls. Top each with massaged kale, roasted sweet potatoes, roasted chicken, slices of avocado, crumbled feta cheese, and drizzle with chipotle sauce. Garnish with chopped green onions if desired.

Nutrition

Find it online: https://chefangelina.com/roasted-chicken-sweet-potato-and-kale-bowls/