Description
ThisRoasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two is a quick and healthy dinner perfect for beginner cooks. Packed with nutrients and flavor, this small-batch recipe features juicy roasted chicken, caramelized sweet potatoes, tender kale, creamy avocado, and a tangy chipotle drizzle—all served over a hearty bed of brown rice.
Ingredients
Scale
For the Roasted Chicken and Sweet Potatoes:
- 2 tablespoons avocado oil
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 8 ounces chicken breast, cut into bite-sized pieces
Homemade Seasoning Blend:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cinnamon
For the Kale:
- 2 packed cups kale leaves, chopped
- 2 teaspoons olive oil
- 1 teaspoon lemon juice (or lime juice)
- Pinch of salt
For the Chipotle Sauce:
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon chipotle sauce
- 1 teaspoon lemon juice (or lime juice)
- ½ teaspoon agave syrup (or honey)
- ½ teaspoon kosher salt
For the Bowl Toppings:
- 2 cups cooked brown rice
- ¼ cup crumbled feta cheese
- 1 medium avocado, sliced or diced
- Chopped green onions (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F. Toss cubed sweet potatoes with half of the avocado oil and half of the seasoning blend in a mixing bowl. Spread them out on a baking sheet, making sure there’s space between the pieces. Roast for 10 minutes.
- Season and Add the Chicken: While the sweet potatoes begin roasting, toss the chicken in the same bowl with the remaining oil and spice blend. Let it sit for a few minutes to absorb the flavors. After the sweet potatoes have roasted for 10 minutes, stir them and add the chicken to the sheet pan. Roast for another 15 minutes or until the chicken reaches 165°F and sweet potatoes are fork-tender.
- Massage the Kale: In a separate bowl, mix the kale with olive oil, lemon juice, and a pinch of salt. Gently massage with your hands for about a minute until the leaves soften and shrink slightly. Set aside.
- Make the Sauce: In a small bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt. Stir until smooth and creamy. Taste and adjust seasoning as needed.
- Assemble the Bowls: Warm your cooked brown rice and divide it between two bowls. Top with massaged kale, roasted chicken, sweet potatoes, avocado slices, and crumbled feta. Drizzle the chipotle sauce over the top and garnish with green onions if desired.
Notes
- Use pre-cooked or microwavable rice to save time.
- If you prefer a lighter sauce, replace mayonnaise with extra yogurt.
- To make this dish low-carb, swap rice for cauliflower rice or more kale.
- Want extra crunch? Add roasted pepitas or crushed tortilla chips on top.
- This recipe is great for meal prep—just keep wet ingredients like avocado and sauce separate until serving.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 8g
- Sodium: 2006mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0.01g
- Carbohydrates: 85g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 75mg