Description
A wholesome and flavorful Roasted Chicken, Sweet Potato, and Kale Bowl featuring perfectly seasoned roasted sweet potatoes and chicken, tender massaged kale, fluffy brown rice, creamy avocado, tangy feta, and a zesty chipotle yogurt sauce. This vibrant bowl is ideal for a nutritious, satisfying meal packed with protein, fiber, and fresh ingredients.
Ingredients
Scale
Roasted Vegetables and Chicken
- 2 tbsp. Avocado Oil
- 1 medium Sweet Potato (peeled and cut into 1/2″ pieces)
- 8 oz. Chicken Breast (cut into bite-sized pieces)
- 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
Kale Salad
- 2 packed cups Kale Leaves
- 2 tsp. Olive Oil
- 1 tsp. fresh Lemon Juice (or Lime Juice)
- Pinch of Salt
Base
- 2 cups cooked Brown Rice (or White Rice)
Chipotle Yogurt 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)
Toppings
- 1/4 cup crumbled Feta Cheese
- 1 medium Avocado (sliced or diced)
- Chopped Green Onions (for garnish – optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the sweet potatoes and chicken.
- Roast Sweet Potatoes: Toss the peeled and diced sweet potatoes with avocado oil, garlic powder, onion powder, kosher salt, chili powder, ground cumin, cayenne pepper, and ground cinnamon until evenly coated. Spread them out on a baking sheet and roast in the oven for 10 minutes.
- Roast Chicken: Season the bite-sized chicken breast pieces with the same seasoning blend. After the sweet potatoes have roasted 10 minutes, add the chicken pieces to the baking sheet and continue roasting both ingredients together for an additional 15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Prepare Kale Salad: While the chicken and sweet potatoes roast, place the kale leaves in a bowl. Massage the kale with olive oil, fresh lemon juice, and a pinch of salt until the leaves become tender and slightly wilted, which helps soften the texture and flavor.
- Mix Chipotle Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, mayonnaise, chipotle sauce, fresh lemon juice, agave syrup, and kosher salt. Whisk until the sauce is smooth and well blended. Adjust salt to taste if needed.
- Assemble the Bowls: Divide the cooked brown rice between two bowls. Top each with the massaged kale, roasted sweet potatoes, and chicken pieces. Add slices or dice of avocado and sprinkle with crumbled feta cheese. Drizzle the chipotle yogurt sauce over the top and garnish with chopped green onions if using. Serve immediately and enjoy!
Notes
- For a milder flavor, reduce the amount of cayenne pepper or chipotle sauce in the recipe.
- Use white rice if preferred, or substitute quinoa for a gluten-free option.
- To save time, cook rice and prepare sauce ahead of time.
- Make sure to massage the kale well to soften its texture and reduce bitterness.
- Store leftover components separately and assemble bowls fresh to maintain texture and flavor.
