Description
Enjoy hearty Roasted Chicken, Sweet Potato, and Kale Bowls that are packed with flavor! Perfect for dinner—give this recipe a try today!
Ingredients
Scale
- 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
- 2 packed cups Kale Leaves
- 2 tsp Olive Oil
- 1 tsp fresh Lemon Juice (or Lime Juice)
- pinch of Salt
- 1/4 cup plain Greek Yogurt
- 2 tbsp Mayonnaise
- 1 tbsp Chipotle Sauce
- 1 tsp fresh Lemon Juice (or Lime Juice)
- 1/2 tsp Agave Syrup
- 1/2 tsp Kosher Salt (or 1/4 tsp Sea Salt, plus more to taste)
- 2 cups cooked Brown Rice (or White Rice)
- 1 medium Avocado (sliced or diced)
- chopped Green Onions (for garnish – optional)
Instructions
- Preheat oven to 400°F.
- Toss diced sweet potatoes with avocado oil and seasoning blend; roast for 10 minutes.
- Season chicken pieces and let rest.
- Combine seasoned chicken with roasted sweet potatoes; bake for an additional 15 minutes.
- Massage kale leaves with olive oil, lemon juice, and salt until tender.
- Mix chipotle sauce ingredients until smooth.
- Assemble bowls with rice, roasted chicken and sweet potatoes, kale salad, avocado slices, feta cheese (if using), and drizzle with sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 600g)
- Calories: 650
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Feel free to swap out vegetables based on your preference or seasonal availability. Adjust the spiciness of the sauce by varying the amount of chipotle used.