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Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two

Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two

A nutrient-dense recipe featuring roasted sweet potatoes, chicken, kale, and rice, topped with feta and chipotle sauce.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2 bowls
Calories 640 kcal

Equipment

  • baking sheet
  • Mixing Bowl
  • oven

Ingredients
  

For the Roasted Chicken and Sweet Potatoes

  • 2 tablespoon Avocado Oil
  • 1 medium Sweet Potato peeled and cut into ½" pieces
  • 8 oz Chicken Breast cut into bite-sized pieces

For the Homemade Seasoning Blend

  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Kosher Salt or ¼ tsp. Sea Salt
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Cayenne Pepper
  • ⅛ teaspoon Ground Cinnamon

For the Kale

  • 2 cups Kale Leaves packed
  • 2 teaspoon Olive Oil
  • 1 teaspoon Lemon Juice fresh or Lime Juice
  • Salt pinch

For the Creamy Chipotle Sauce

  • ¼ cup Greek Yogurt plain
  • 2 tablespoon Mayonnaise like Duke's or Hellman's
  • 1 tablespoon Chipotle Sauce or 1 tsp. finely chopped Chipotle in Adobo
  • 1 teaspoon Lemon Juice fresh or Lime Juice
  • ½ teaspoon Agave Syrup or Honey
  • ½ teaspoon Kosher Salt or ¼ tsp. Sea Salt, plus more to taste

For the Bowl / Toppings

  • 2 cups Brown Rice or White Rice, cooked
  • ¼ cup Feta Cheese crumbled
  • 1 medium Avocado sliced or diced
  • Green Onions chopped for garnish (optional)

Instructions
 

Instructions

  • Preheat the oven to 400 F. Mix the seasoning blend ingredients together in a small bowl and set aside. Place the diced sweet potatoes into a large mixing bowl, and toss them with half of the avocado oil (1 tbsp.) and half of the seasoning blend. Transfer the seasoned sweet potatoes to a rimmed baking sheet and roast for 10 minutes.
  • While the sweet potatoes are roasting, place the chicken pieces in the same mixing bowl, and toss with the remaining 1 tbsp. of avocado oil and the remaining seasoning blend. Let the seasoned chicken rest. Remove the sweet potatoes from the oven, toss them, and nestle the seasoned chicken pieces onto the baking sheet. Bake for another 15 minutes until the sweet potatoes are tender and the chicken is cooked through.
  • Massage the kale with the olive oil, lemon juice, and a pinch of salt for about one minute until the kale is tender.
  • Combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and a pinch of salt in a bowl and mix until blended.
  • Divide the rice, kale, sweet potatoes, and chicken between two warm bowls. Top with avocado, feta cheese, chopped green onions, then drizzle the sauce over the tops. Enjoy!

Nutrition

Serving: 1bowlCalories: 640kcalCarbohydrates: 85gProtein: 32gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 75mgSodium: 2006mgPotassium: 1466mgFiber: 12gSugar: 8gVitamin A: 27596IUVitamin C: 73mgCalcium: 357mgIron: 7mg
Keyword chicken, Healthy, Kale, Nutrient Dense, Rice Bowls, Roasted Sweet Potato
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