Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two
A delicious and nutritious bowl featuring roasted sweet potatoes, chicken, kale, and rice, perfect for two.
Equipment
- oven
- mixing bowl
- baking sheet
- small bowl
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 or Lime Juice
- 1 pinch Salt
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 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 cooked or White Rice
- ¼ cup Feta Cheese crumbled
- 1 medium Avocado sliced or diced
- Green Onions chopped for garnish (optional)
Instructions
Preparation
- 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.
- Roast the sweet potatoes for 10 minutes at 400 F.
- While the sweet potatoes are roasting, toss the chicken pieces in the same mixing bowl with the remaining 1 tbsp. of avocado oil and the remaining seasoning blend. Let rest while sweet potatoes roast.
- Remove the sweet potatoes from the oven and toss to roast evenly. Nestle the seasoned chicken pieces onto the baking sheet. Bake for another 15 minutes until cooked through to 165 F.
- While the sweet potatoes and chicken roast, massage the kale with olive oil, lemon juice, and a pinch of salt until tender, about one minute. Set aside.
- 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.
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
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