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Roasted Chicken, Sweet Potato, and Kale Bowls
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Roasted Chicken, Sweet Potato, and Kale Bowls

These vibrant and nutritious bowls are loaded with roasted chicken, sweet potatoes, tender massaged kale, creamy chipotle sauce, and flavorful toppings like feta cheese and avocado. Perfect for meal prep or a fresh dinner idea, this wholesome bowl is both hearty and healthy.
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 diced into 1/2-inch cubes
  • 8 oz chicken breast diced 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
  • Pinch of salt

For the Creamy Chipotle Sauce:

  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon chipotle sauce or finely chopped chipotle in adobo
  • 1 teaspoon lemon juice
  • 1/2 teaspoon agave syrup or honey
  • 1/2 teaspoon kosher salt or 1/4 teaspoon sea salt

For the Bowl/Toppings:

  • 2 cups cooked brown rice or white rice
  • 1/4 cup crumbled feta cheese
  • 1 medium avocado sliced or diced
  • Optional: Chopped green onions for garnish

Instructions

Roast Sweet Potatoes and Chicken:

  • Preheat the oven to 400°F.
  • Mix the seasoning blend in a small bowl.
  • Toss sweet potatoes with 1 tablespoon avocado oil and half the seasoning blend. Spread onto a baking sheet and roast for 10 minutes.
  • Toss chicken with the remaining avocado oil and seasoning blend. Add to the baking sheet with the sweet potatoes and roast for 15 more minutes, or until the chicken is fully cooked (165°F) and the sweet potatoes are tender.

Massage the Kale:

  • In a bowl, drizzle kale with olive oil, lemon juice, and a pinch of salt. Massage for about 1 minute until softened.

Make Chipotle Sauce:

  • In a small bowl, whisk together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and salt until smooth. Adjust seasoning as needed.

Assemble Bowls:

  • Layer rice, kale, roasted sweet potatoes, and chicken in bowls. Top with avocado slices, crumbled feta, and green onions (if using). Drizzle with chipotle sauce.

Notes

Substitutions: Replace rice with quinoa or use spinach instead of kale.
Batch Prep: Double the recipe for meal prep or a family meal.
Spiciness: Adjust the chipotle sauce to your heat preference.