Warm and Wholesome Roasted Sweet Potato, Chicken, Kale Bowls

A nourishing and quick recipe for Roasted Sweet Potato, Chicken, Kale, and Rice Bowls that satisfies cravings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 2 bowls

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bowl

1 tablespoon Avocado Oil Ideal for roasting, can substitute with olive oil.
1 medium Sweet Potato About 8-12 oz.
2 pieces Chicken Breast Can substitute with tofu.
2 cups Kale Leaves Remove stems and chop.
1 cup Brown Rice Consider quinoa or cauliflower rice for lower-carb.

For the Seasoning

1 teaspoon Garlic Powder Can substitute with fresh garlic.
1 teaspoon Onion Powder Sauté fresh onions for a fresher taste.
1 teaspoon Kosher or Sea Salt Adjust to taste.
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper Optional.
1/2 teaspoon Ground Cinnamon

For the Dressing

1/2 cup Plain Greek Yogurt Can substitute with non-dairy yogurt.
2 tablespoons Mayonnaise For a lighter version, consider using yogurt alone.
2 tablespoons Chipotle Sauce Adjust according to heat preference.
1 tablespoon Agave Syrup or Honey Balance according to taste.
1/2 lemon Lemon or Lime Juice Fresh is best.

For Garnishing

1/4 cup Crumbled Feta Cheese Optional.
1 fruit Avocado Can substitute with guacamole.
2 tablespoons Chopped Green Onions

Equipment

Oven
Baking Sheet
Mixing bowl
Measuring Cups
measuring spoons

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Dice one medium sweet potato into cubes, toss with 1 tablespoon of avocado oil and half of the seasoning. Spread on a baking sheet and roast for 10 minutes.
After 10 minutes, add seasoned chicken breasts to the baking sheet and bake together for an additional 15 minutes until chicken is cooked through.
Prepare the kale by removing stems and chopping. Drizzle with 1 tablespoon of olive oil and juice of half a lemon. Massage the kale gently for 2-3 minutes until tender.
Combine ½ cup Greek yogurt, 2 tablespoons mayonnaise, 2 tablespoons chipotle sauce, juice of half a lemon, and 1 tablespoon agave syrup in a bowl. Mix until smooth.
Assemble the bowls with cooked brown rice as the base, topped with kale, roasted chicken, sweet potatoes, avocado slices, feta, and green onions. Drizzle with sauce.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 800mgPotassium: 850mgFiber: 10gSugar: 5gVitamin A: 18000IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, use freezer-safe containers and they can last for up to 3 months.

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