Roasted Chicken, Sweet Potato, and Kale Bowls

Roasted Chicken, Sweet Potato, and Kale Bowls are a delightful way to enjoy wholesome ingredients in a single dish. Perfect for lunch or dinner, this recipe combines tender roasted chicken with sweet potatoes and nutrient-rich kale, creating a bowl that’s not only satisfying but also vibrant and packed with flavor. The creamy chipotle sauce adds a zesty kick, making these bowls an excellent choice for meal prep or a family dinner.

Why You’ll Love This Recipe

• Nutrient-Rich: Packed with protein from chicken and vitamins from sweet potatoes and kale.
• Easy to Prepare: With straightforward steps, you can whip up these bowls in under an hour.
• Flavorful Combination: The blend of spices and creamy chipotle sauce creates a delicious taste experience.
• Versatile Meal: Enjoy it as is or customize with your favorite toppings like avocado or feta cheese.
• Meal Prep Friendly: Perfect for making ahead of time and enjoying throughout the week.

Tools and Preparation

Before diving into the cooking process, gather your tools to ensure a smooth experience. Having everything ready will help you stay organized as you prepare your Roasted Chicken, Sweet Potato, and Kale Bowls.

Essential Tools and Equipment

• Baking Sheet
• Mixing Bowl
• Measuring Cups and Spoons
• Knife and Cutting Board

Importance of Each Tool

• Baking Sheet: Ensures even roasting of sweet potatoes and chicken, allowing flavors to develop beautifully.
• Mixing Bowl: Ideal for combining ingredients and marinating chicken, ensuring even coating of seasonings.

Ingredients

A delicious and nutrient dense recipe for brown rice bowls topped with roasted chicken breast, roasted sweet potatoes, massaged kale, crumbled feta cheese, avocado, and a creamy chipotle sauce.

For the Roasted Chicken & Sweet Potatoes

• 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

For the Kale Salad

• 2 packed cups Kale Leaves
• 2 tsp. Olive Oil
• 1 tsp. fresh Lemon Juice (or Lime Juice)
• pinch of Salt

For the Creamy Chipotle Sauce

• 1/4 cup plain Greek Yogurt
• 2 tbsp. Mayonnaise (like Duke’s or Hellman’s)
• 1 tbsp. Chipotle Sauce (or 1 tsp. finely chopped Chipotle in Adobo)
• 1 tsp. fresh Lemon Juice (or Lime Juice)
• 1/2 tsp. Agave Syrup (or Honey)
• 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt, plus more to taste)

For Serving

• 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))

How to Make Roasted Chicken, Sweet Potato, and Kale Bowls

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2: Roast the Sweet Potatoes

• In a small bowl, mix together garlic powder, onion powder, salt, chili powder, cumin, cayenne pepper, and cinnamon.
• Toss the diced sweet potatoes in half of the avocado oil along with half of the seasoning blend.
• Spread the seasoned sweet potatoes on a baking sheet in a single layer.
• Roast for 10 minutes.

Step 3: Add the Chicken

• In the same mixing bowl used for sweet potatoes, toss chicken pieces with remaining avocado oil and seasoning blend.
• After 10 minutes of roasting sweet potatoes, remove them from the oven and stir gently.
• Nestle seasoned chicken pieces onto the baking sheet with sweet potatoes.
• Return to oven for an additional 15 minutes until chicken reaches an internal temperature of 165°F.

Step 4: Massage the Kale

While the chicken and sweet potatoes roast:
– In another bowl, combine kale leaves with olive oil, lemon juice, and pinch of salt.
– Massage for about one minute until kale becomes tender.

Step 5: Prepare the Chipotle Sauce

In a separate bowl:
– Mix together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt until smooth.

Step 6: Assemble Your Bowls

Divide cooked rice among two bowls:
– Top each bowl with roasted chicken and sweet potatoes along with massaged kale.
– Add slices of avocado and sprinkle crumbled feta cheese on top.
– Finish by drizzling with chipotle sauce before serving.

Enjoy your nourishing Roasted Chicken, Sweet Potato, and Kale Bowls!

How to Serve Roasted Chicken, Sweet Potato, and Kale Bowls

Roasted Chicken, Sweet Potato, and Kale Bowls are a versatile and satisfying meal that can be enjoyed in various ways. Here are some serving suggestions to enhance your dining experience.

Add Extra Protein

• Grilled Shrimp: Top your bowls with grilled shrimp for a seafood twist.
• Chickpeas: Roasted chickpeas add crunch and extra protein for a plant-based option.

Incorporate More Vegetables

• Roasted Brussels Sprouts: Adding roasted Brussels sprouts provides a flavorful crunch.
• Sautéed Spinach: A handful of sautéed spinach can brighten up the bowl and boost nutrients.

Drizzle with Additional Sauces

• Tahini Sauce: A drizzle of tahini adds creaminess and a nutty flavor.
• Balsamic Glaze: A touch of balsamic glaze enhances sweetness and richness.

Garnish Creatively

• Fresh Herbs: Sprinkle fresh herbs like cilantro or parsley for added freshness.
• Nuts or Seeds: Chopped almonds or sunflower seeds offer texture and healthy fats.

How to Perfect Roasted Chicken, Sweet Potato, and Kale Bowls

To create the best Roasted Chicken, Sweet Potato, and Kale Bowls, consider these tips for optimal flavor and texture.

• Use Fresh Ingredients: Fresh vegetables and high-quality chicken enhance the dish’s overall taste.
• Season Generously: Don’t shy away from seasoning; it elevates the flavors of each component.
• Cook at the Right Temperature: Roast your ingredients at 400 F for the perfect balance of tenderness and caramelization.
• Massage the Kale Well: Take time to massage the kale; this breaks down its toughness while enhancing its flavor.
• Customize Your Sauce: Experiment with different sauces to suit your taste preferences—spicy, tangy, or creamy!
• Serve Warm: Enjoy the bowls warm for the best experience; cold ingredients can detract from the enjoyment.

Best Side Dishes for Roasted Chicken, Sweet Potato, and Kale Bowls

Pairing side dishes with your Roasted Chicken, Sweet Potato, and Kale Bowls can make your meal even more fulfilling. Here are some great options:

1. Steamed Broccoli: Lightly steamed broccoli adds color and nutrients without overpowering flavors.
2. Quinoa Salad: A refreshing quinoa salad with lemon dressing complements the main dish beautifully.
3. Grilled Asparagus: The smoky flavor of grilled asparagus pairs well with chicken and sweet potatoes.
4. Cucumber Tomato Salad: A cool cucumber tomato salad offers a refreshing contrast to warm bowls.
5. Roasted Cauliflower: Seasoned roasted cauliflower brings a delightful crunch to your plate.
6. Corn on the Cob: Sweet corn on the cob is an excellent seasonal side that adds sweetness to each bite.
7. Zucchini Noodles: Light zucchini noodles provide a low-carb alternative while adding more veggies to your meal.
8. Garlic Bread: For those who enjoy carbs, garlic bread makes for a deliciously indulgent side choice.

Common Mistakes to Avoid

When preparing Roasted Chicken, Sweet Potato, and Kale Bowls, it’s easy to make some common mistakes. Here are a few to watch out for.

• Overcooking the chicken: This can lead to dry meat. Use a meat thermometer to ensure it reaches 165°F for perfect juiciness.
• Not seasoning adequately: Underseasoned ingredients can result in bland bowls. Make sure each component is well-seasoned before roasting.
• Skipping the kale massage: Neglecting this step can leave the kale tough and bitter. Massage it with oil and lemon juice to enhance its flavor and tenderness.
• Using unripe avocados: Unripe avocados can ruin the texture of your dish. Choose ripe avocados for creaminess and richness.
• Ignoring the sauce: A flavorful sauce ties everything together. Don’t skip or rush making it; take time to blend flavors well.

Storage & Reheating Instructions

Refrigerator Storage

• Store in airtight containers.
• Consume within 3–4 days for optimal freshness.

Freezing Roasted Chicken, Sweet Potato, and Kale Bowls

• Place in freezer-safe containers or bags.
• Best enjoyed within 2–3 months for best taste.

Reheating Roasted Chicken, Sweet Potato, and Kale Bowls

• Oven: Preheat to 350°F and bake for about 20 minutes until heated through.
• Microwave: Heat on medium power for 2–3 minutes, stirring halfway through to ensure even heating.
• Stovetop: Warm in a skillet over medium heat, stirring frequently until hot.

Frequently Asked Questions

If you have questions about Roasted Chicken, Sweet Potato, and Kale Bowls, you’re in the right place!

Can I use other vegetables in my bowls?

Yes! Feel free to substitute vegetables like broccoli or Brussels sprouts based on your preference.

How can I make these bowls vegetarian?

Replace chicken with chickpeas or tofu for a delicious plant-based alternative.

What type of rice is best for Roasted Chicken, Sweet Potato, and Kale Bowls?

Brown rice adds more fiber and nutrients but white rice works well too if you prefer it.

Can I prepare these bowls ahead of time?

Absolutely! You can prep all components separately and assemble them just before serving.

Final Thoughts

Roasted Chicken, Sweet Potato, and Kale Bowls are not only nutritious but also versatile. You can customize them with your favorite proteins or veggies. Whether it’s a busy weeknight dinner or meal prep for the week, this recipe is sure to please everyone at the table!

Print

Roasted Chicken, Sweet Potato, and Kale Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Roasted Chicken, Sweet Potato, and Kale Bowls offer a vibrant and nutritious meal that combines tender roasted chicken with sweet potatoes and nutrient-rich kale. The creamy chipotle sauce adds a delightful kick, making these bowls perfect for a satisfying lunch or dinner. Easy to prepare and packed with flavor, they are also ideal for meal prep, ensuring you can enjoy healthy meals throughout the week.

• Total Time: 45 minutes
• Yield: Serves 2

Ingredients

Scale 1x2x3x

• 8 oz. chicken breast
• 1 medium sweet potato
• 2 cups kale leaves
• 2 tbsp. avocado oil
• 1/4 cup plain Greek yogurt
• 2 tbsp. mayonnaise
• 1 tbsp. chipotle sauce
• Cooked brown rice (or white rice)
• Slices of avocado

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with half the avocado oil and seasoning mix (garlic powder, onion powder, salt, chili powder, cumin, cayenne pepper, cinnamon). Roast on a baking sheet for 10 minutes.
3. Add chicken pieces tossed in remaining oil and seasoning to the sweet potatoes; roast for another 15 minutes until chicken reaches an internal temperature of 165°F.
4. Massage kale with olive oil, lemon juice, and salt until tender.
5. Mix Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt for the sauce.
6. Assemble bowls: layer cooked rice, roasted chicken and sweet potatoes, massaged kale, avocado slices, feta cheese (optional), and drizzle with chipotle sauce.

• Author: Diary
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 590
• Sugar: 6g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 9g
• Protein: 40g
• Cholesterol: 90mg