Description
This Roasted Chicken, Sweet Potato, and Kale Bowl is a nutritious and flavorful meal featuring tender roasted chicken breast, perfectly roasted sweet potatoes, massaged kale, creamy chipotle sauce, and topped with crumbled feta and fresh avocado. Served over brown rice, it’s a wholesome American-inspired dish that’s perfect for a satisfying lunch or dinner.
Ingredients
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 (like 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. Combine all the seasoning blend ingredients in a small bowl. Place the diced sweet potatoes in a large mixing bowl, toss with 1 tbsp. avocado oil and half the seasoning blend. Spread them on a rimmed baking sheet with some space between pieces and roast for 10 minutes.
- Season and add the chicken to roast: While the sweet potatoes roast, toss the chicken pieces in the mixing bowl with the remaining 1 tbsp. avocado oil and seasoning blend. After 10 minutes, remove sweet potatoes from the oven, toss them gently, then add the chicken pieces to the baking sheet. Return to the oven and bake for an additional 15 minutes until sweet potatoes are tender and chicken reaches 165°F internally.
- Massage the kale: While the sweet potatoes and chicken cook, place the kale in a bowl, add olive oil, fresh lemon juice, and a pinch of salt. Massage the leaves gently with your hands for about one minute until the kale softens and becomes tender. Set aside.
- Prepare the creamy chipotle sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt until smooth and well combined.
- Assemble the bowls: Divide cooked rice between two bowls. Top with massaged kale, roasted sweet potatoes, and chicken. Add sliced or diced avocado, sprinkle with crumbled feta cheese and chopped green onions if using. Drizzle the creamy chipotle sauce over everything and serve immediately. Enjoy your healthy and vibrant bowl!
Notes
- Make sure to not overcrowd the baking sheet to ensure even roasting.
- You can substitute chipotle sauce with finely chopped chipotle peppers in adobo for extra heat.
- Massaging kale helps make it tender and easier to eat raw in bowls and salads.
- Brown rice adds extra fiber and nutrients, but white rice works well too.
- For a dairy-free version, omit feta and use a non-dairy yogurt in the sauce.
- Adjust seasoning and salt according to your taste preferences.
