Description
These Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two are a wholesome and flavorful meal featuring tender roasted chicken and sweet potatoes seasoned with a homemade spice blend, served over a bed of massaged kale and brown or white rice. Finished with a creamy chipotle sauce, creamy avocado, and crumbled feta, this bowl is perfect for a nutritious lunch or dinner that combines comforting roasted flavors with fresh, vibrant ingredients.
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 (such as 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
- Season and roast the sweet potatoes: Preheat your oven to 400°F. In a small bowl, combine all the seasoning blend ingredients and set aside. Place the diced sweet potatoes in a large mixing bowl and toss them with 1 tablespoon of avocado oil and half of the seasoning blend until well coated. Spread the sweet potatoes evenly on a rimmed baking sheet, leaving a little space between pieces. Roast in the oven for 10 minutes.
- Season and roast the chicken with sweet potatoes: While the sweet potatoes begin roasting, toss the chicken pieces in the same mixing bowl with the remaining 1 tablespoon of avocado oil and the other half of the seasoning blend. Let the chicken rest while the sweet potatoes continue cooking. After 10 minutes, take the sweet potatoes out, toss them on the baking sheet for even roasting, then nestle the seasoned chicken pieces alongside. Return the baking sheet to the oven and roast for an additional 15 minutes, or until the sweet potatoes are tender and chicken is cooked through to an internal temperature of 165°F.
- Massage the kale: While the chicken and sweet potatoes roast, place the kale leaves in a bowl. Drizzle with olive oil, lemon juice, and a pinch of salt. Massage the kale for about one minute until it softens and becomes tender. Set aside.
- Make the creamy chipotle sauce: In a small bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and a pinch of salt. Mix until the ingredients are fully blended and smooth.
- Assemble the bowls: Divide the cooked rice evenly between two bowls. Top with massaged kale, roasted sweet potatoes, and chicken. Garnish with feta cheese, sliced or diced avocado, and chopped green onions if desired. Drizzle the creamy chipotle sauce over the bowls before serving.
Notes
- Use either brown or white rice based on preference or dietary needs.
- For a spicier sauce, add extra chipotle or a dash of cayenne pepper.
- Massage kale thoroughly to soften its texture and reduce bitterness.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Avocado adds creaminess and healthy fats; add fresh just before serving to avoid browning.
