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Roasted Chicken, Sweet Potato, and Kale Bowl

Roasted Chicken, Sweet Potato, and Kale Bowls
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Savor the wholesome goodness of Roasted Chicken, Sweet Potato, and Kale Bowls—a delightful meal that’s easy to prepare and bursting with flavor. This nutritious bowl combines tender roasted chicken, creamy sweet potatoes, and fresh kale to create a satisfying dish perfect for lunch or dinner. The homemade seasoning blend enhances the taste while providing essential nutrients, making it an excellent choice for health-conscious eaters. Whether you’re meal prepping for busy weekdays or serving up a family dinner, these bowls are versatile and customizable to suit your palate. Add a creamy chipotle sauce for an extra kick, and enjoy this nourishing meal that everyone will love.

Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 medium sweet potato, peeled and cut into 1/2 pieces
  • 8 oz chicken breast, cut into bite-sized pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 2 packed cups kale leaves
  • 2 teaspoons olive oil
  • 1 teaspoon fresh lemon juice (or lime juice)
  • Pinch of salt
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise (like Duke's or Hellmann's)
  • 1 tablespoon chipotle sauce (or 1 teaspoon finely chopped chipotle in adobo)
  • 1 teaspoon fresh lemon juice (or lime juice)
  • 1/2 teaspoon agave syrup (or honey)
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon sea salt), plus more to taste
  • 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

  1. Preheat your oven to 400°F.
  2. Mix seasoning ingredients in a bowl.
  3. Toss diced sweet potatoes with oil and half the seasoning; spread on a baking sheet. Roast for 10 minutes.
  4. Toss chicken with remaining oil and seasoning; add to the baking sheet after sweet potatoes have roasted for 10 minutes. Bake for an additional 15 minutes until cooked through.
  5. Massage kale with olive oil, lemon juice, and salt in a bowl until tender.
  6. Assemble bowls with rice, massaged kale, roasted sweet potatoes, chicken, sliced avocado, feta cheese, and drizzle with creamy chipotle sauce.

Nutrition

Find it online: https://auntcooks.com/roasted-chicken-sweet-potato-and-kale-bowls/