Description
A hearty and flavorful Roasted Chicken, Sweet Potato, and Kale Bowl that combines perfectly seasoned roasted chicken and sweet potatoes with tender massaged kale, creamy chipotle sauce, and nutrient-rich toppings for a balanced and satisfying meal.
Ingredients
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
Roasted Ingredients
- 2 tbsp. Avocado Oil, divided
- 1 medium Sweet Potato (peeled and cut into 1/2″ pieces)
- 8 oz. Chicken Breast (cut into bite-sized pieces)
Kale Salad
- 2 packed cups Kale Leaves
- 2 tsp. Olive Oil
- 1 tsp. fresh Lemon Juice (or Lime Juice)
- pinch of Salt
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)
Bowls Assembly
- 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 the seasoning blend ingredients and set aside. Place the diced sweet potatoes in a large mixing bowl, toss with 1 tablespoon of avocado oil and half of the seasoning blend. Spread them out on a rimmed baking sheet, leaving some space between pieces for even roasting. Roast for 10 minutes.
- Season and Roast the Chicken: While the sweet potatoes roast, place chicken pieces in the mixing bowl and toss them with the remaining 1 tablespoon of avocado oil and the other half of the seasoning blend. Let the chicken rest in the bowl while the sweet potatoes finish their first roasting. After 10 minutes, remove the sweet potatoes, toss them gently on the baking sheet, and nestle the chicken pieces among them. Continue roasting for an additional 15 minutes, or until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F.
- Massage the Kale: While the chicken and sweet potatoes roast, place the kale leaves in a bowl. Add the olive oil, lemon juice, and a pinch of salt. Massage the kale with your hands for about one minute until it becomes tender and slightly wilted. Set aside.
- Make the Sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and a pinch of salt until smooth and well combined.
- Assemble the Bowls: Divide the cooked brown rice evenly between two bowls. Top each with massaged kale, roasted sweet potatoes, and chicken. Garnish with sliced avocado, crumbled feta cheese, and chopped green onions if desired. Drizzle the chipotle sauce over the top. Serve warm and enjoy!
Notes
- For a milder flavor, reduce or omit the cayenne pepper in the seasoning blend.
- You can substitute chipotle sauce with finely chopped canned chipotle peppers in adobo for a more intense smoky flavor.
- Brown rice adds more fiber and a nuttier taste, but white rice works well if preferred.
- Massage kale thoroughly to soften its texture and reduce bitterness.
- Ensure the chicken is fully cooked to an internal temperature of 165°F for safety.
- Leftover sauce can be refrigerated for up to 3 days and used as a spread or dip.
