Go Back
Roasted Chicken, Sweet Potato, and Kale Bowls
Pin Recipe Print Recipe

Roasted Chicken, Sweet Potato, and Kale Bowls

This delicious and nutrient-dense bowl is packed with roasted chicken, sweet potatoes, massaged kale, brown rice, creamy chipotle sauce, crumbled feta, and fresh avocado. It’s a satisfying and flavorful meal that’s perfect for a healthy lunch or dinner!
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 2 Bowls
Calories: 640kcal

Ingredients

For the Roasted Chicken and Sweet Potatoes:

  • 2 tablespoons avocado oil
  • 1 medium sweet potato peeled and cut into 1/2" pieces
  • 8 oz chicken breast cut into bite-sized pieces

For the Homemade Seasoning Blend:

  • 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

For the Kale:

  • 2 packed cups kale leaves
  • 2 teaspoons olive oil
  • 1 teaspoon fresh lemon juice or lime juice
  • Pinch of salt

For the Creamy Chipotle Sauce:

  • 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

For the Bowl/Toppings:

  • 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 the oven to 400°F.
  • Mix all the seasoning blend ingredients in a small bowl.
  • Toss the diced sweet potatoes with 1 tablespoon avocado oil and half of the seasoning blend in a large mixing bowl.
  • Spread the seasoned sweet potatoes onto a rimmed baking sheet, ensuring some space between pieces.
  • Roast for 10 minutes.

Season and roast the chicken:

  • While the sweet potatoes roast, toss the chicken pieces in the same mixing bowl with the remaining 1 tablespoon avocado oil and seasoning blend.
  • After 10 minutes, remove the sweet potatoes from the oven, toss them gently, and nestle the seasoned chicken pieces onto the same baking sheet.
  • Return to the oven and bake for another 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 and drizzle with olive oil, lemon juice, and a pinch of salt.
  • Massage the kale for about 1 minute until tender. Set aside.

Make the chipotle sauce:

  • In a small bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and a pinch of salt. Mix until smooth and blended. Adjust salt to taste.

Assemble the bowls:

  • Divide the cooked rice, massaged kale, roasted sweet potatoes, and chicken between two bowls.
  • Top each bowl with sliced avocado, crumbled feta cheese, and chopped green onions if desired.
  • Drizzle the creamy chipotle sauce over the top and serve immediately.

Notes

Sweet Potatoes and Chicken: Ensure the chicken and sweet potatoes are spread out on the baking sheet to roast evenly.
Kale: Massaging the kale softens its texture and enhances its flavor.
Sauce: Adjust the spiciness of the chipotle sauce by using more or less chipotle.
Customizations: Substitute quinoa for rice, or swap in spinach or arugula for kale.