Description
This Roasted Chicken, Sweet Potato, and Kale Bowls recipe is a healthy and flavorful meal that combines tender roasted chicken and sweet potatoes with nutrient-rich kale, all topped with a creamy chipotle sauce. Perfect for a satisfying lunch or dinner, it’s easy to prepare and packed with bold flavors and wholesome ingredients.
Ingredients
Units
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 (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 (optional)
Instructions
- Season and roast the sweet potatoes: Preheat the oven to 400°F. In a small bowl, mix the seasoning blend ingredients and set aside. Toss the diced sweet potatoes with half of the avocado oil and half of the seasoning blend. Spread them on a rimmed baking sheet, leaving space between pieces. Roast for 10 minutes.
- Season and roast the chicken: While the sweet potatoes are roasting, toss the chicken pieces with the remaining oil and seasoning blend in the same bowl. After the initial 10 minutes, toss the sweet potatoes gently on the baking sheet to promote even roasting and nestle the chicken pieces among them. Continue roasting for an additional 15 minutes until the chicken reaches 165°F and the sweet potatoes are tender.
- Massage the kale: While the roasting is happening, massage the kale with olive oil, lemon juice, and a pinch of salt for about one minute until tender and slightly wilted.
- Make the chipotle sauce: In a bowl, combine Greek yogurt, mayonnaise, chipotle sauce (or chopped chipotle), lemon juice, agave syrup, and a pinch of salt. Mix until smooth and well combined.
- Assemble the bowls: Divide the cooked rice, massaged kale, roasted sweet potatoes, and chicken evenly into two bowls. Top with sliced or diced avocado, crumbled feta, and chopped green onions if using. Drizzle generously with the creamy chipotle sauce and serve immediately.
Notes
- You can substitute chicken breasts with thighs for a juicier option.
- Use fresh lemon or lime juice for a brighter flavor in the kale and sauce.
- For added crunch, sprinkle some toasted nuts or seeds on top.
- This meal can be prepared ahead and refrigerated; reheat in the oven or microwave before serving.
- Adjust the spice level by adding more or less cayenne and chipotle sauce.
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 530 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 12 g
- Protein: 37 g
- Cholesterol: 105 mg
