Roasted Chicken, Sweet Potato, and Kale Bowls

A delicious and nutrient-dense recipe for Roasted Chicken, Sweet Potato, and Kale Bowls is perfect for any occasion. This colorful dish combines roasted chicken breast with sweet potatoes, massaged kale, creamy feta cheese, and a zesty chipotle sauce. Ideal for meal prep or a satisfying weeknight dinner, this bowl is packed with flavor and nutrition.

Why You’ll Love This Recipe

• Quick Preparation: With only 35 minutes of prep time, you can have a wholesome meal ready in under an hour.
• Flavorful Ingredients: The combination of spices used for the chicken and sweet potatoes elevates the taste profile.
• Nutrient-Dense: Packed with protein, fiber, and healthy fats, this bowl supports a balanced diet.
• Customizable: Easily swap ingredients to suit your dietary preferences or use seasonal produce.
• Meal Prep Friendly: Prepare multiple servings at once for easy lunches throughout the week.

Tools and Preparation

Gathering the right tools makes cooking easier. Here’s what you’ll need to whip up your Roasted Chicken, Sweet Potato, and Kale Bowls.

Essential Tools and Equipment

• Baking sheet
• Mixing bowls
• Chef’s knife
• Cutting board
• Measuring spoons

Importance of Each Tool

• Baking sheet: Ensures even roasting of sweet potatoes and chicken for perfect texture.
• Mixing bowls: Convenient for combining ingredients without mess.
• Chef’s knife: A sharp knife allows for quick and efficient chopping of vegetables.

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 Bowl

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

For the 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 Topping

• 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.

Step 2: Roast the Sweet Potatoes

1. Mix the seasoning blend ingredients in a small bowl.
2. Place the diced sweet potatoes in a large mixing bowl.
3. Toss them with half of the avocado oil (1 tbsp.) and half of the seasoning blend.
4. Transfer seasoned sweet potatoes to a rimmed baking sheet.
5. Roast for 10 minutes at 400°F.

Step 3: Roast the Chicken

While the sweet potatoes are roasting:
1. In the same mixing bowl, toss chicken pieces with remaining avocado oil and seasoning blend.
2. Let it rest while sweet potatoes roast.
3. Remove sweet potatoes from oven; toss to ensure even roasting.
4. Add seasoned chicken onto the baking sheet.
5. Bake for another 15 minutes until both are cooked through.

Step 4: Massage the Kale

While everything roasts:
1. In a separate bowl, massage kale leaves with olive oil, lemon juice, and a pinch of salt for about one minute until tender.

Step 5: Make the Sauce

Combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt in a bowl until blended.

Step 6: Assemble Your Bowls

Divide cooked rice between two warm bowls:
– Layer with kale, roasted sweet potatoes, and chicken.
– Top with sliced avocado, crumbled feta cheese, green onions if desired.
– Drizzle sauce over everything before serving.

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

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

Serving Roasted Chicken, Sweet Potato, and Kale Bowls can be a delightful experience that highlights the freshness and flavors of the ingredients. Here are some creative suggestions to enhance your meal.

Add Some Crunch

• Nuts or Seeds: Top your bowls with toasted walnuts or pumpkin seeds for added texture.
• Croutons: Sprinkle some homemade croutons for a crunchy bite that contrasts the softness of the sweet potatoes.

Pair with a Beverage

• Iced Tea: A refreshing iced tea complements the savory flavors beautifully.
• Sparkling Water: For a light option, sparkling water with lemon adds zest without overpowering the dish.

Garnish Creatively

• Chopped Herbs: Fresh herbs like cilantro or parsley can brighten the flavors.
• Lemon Zest: A sprinkle of lemon zest adds a lovely aromatic finish.

Customize for Dietary Needs

• Gluten-Free Options: Serve with quinoa instead of rice to cater to gluten-sensitive guests.
• Vegan Choice: Swap chicken for chickpeas or tofu for a plant-based version.

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

To achieve the perfect Roasted Chicken, Sweet Potato, and Kale Bowls, consider these essential tips for great results.

• Bold Seasoning: Use fresh spices and herbs to elevate the flavor profile of each ingredient.
• Even Cooking: Cut sweet potatoes and chicken into uniform sizes to ensure even roasting.
• Kale Massage: Don’t skip massaging the kale; this makes it tender and enhances its flavor.
• Fresh Ingredients: Use high-quality ingredients for better taste; fresh produce makes a significant difference.
• Sauce Balance: Adjust the chipotle sauce according to your heat preference; taste before serving!
• Temperature Check: Ensure chicken reaches an internal temperature of 165°F for safety.

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

Pairing side dishes with your Roasted Chicken, Sweet Potato, and Kale Bowls can elevate your meal. Here are some excellent choices:

1. Garlic Bread: A crunchy garlic bread provides a comforting contrast to your bowl’s textures.
2. Quinoa Salad: Light and nutritious, this salad adds a refreshing touch alongside your hearty bowls.
3. Roasted Brussels Sprouts: These add a slightly bitter flavor that pairs well with the sweetness of sweet potatoes.
4. Cucumber Salad: A cool cucumber salad offers a crispness that balances out warm ingredients nicely.
5. Corn on the Cob: Grilled corn adds sweetness and is perfect for summer meals outdoors.
6. Miso Soup: This light soup is soothing and complements the savory aspects of your bowls wonderfully.

Common Mistakes to Avoid

When preparing Roasted Chicken, Sweet Potato, and Kale Bowls, it’s easy to make a few common mistakes that can affect the final dish. Here are some tips to help you avoid them.

• Overcooking the Vegetables: Sweet potatoes can become mushy if overcooked. Keep an eye on them while roasting and check for tenderness at the 15-minute mark.
• Neglecting Seasoning: Skipping or skimping on the seasoning blend can result in bland flavors. Ensure each component is well-seasoned for a delicious bowl.
• Using Cold Ingredients: Starting with cold chicken or vegetables can lead to uneven cooking. Allow them to come to room temperature before roasting for better results.
• Forgetting to Massage the Kale: Not massaging the kale can leave it tough and bitter. Take a minute to massage it with oil and lemon juice for improved taste and texture.
• Skipping the Sauce: The creamy chipotle sauce adds essential flavor. Don’t skip this step; it brings all the ingredients together beautifully.
• Rushing Assembly: Hurrying through bowl assembly can lead to uneven ingredient distribution. Take your time to layer each component for balanced bites.

Refrigerator Storage

• Store Roasted Chicken, Sweet Potato, and Kale Bowls in an airtight container.
• Use within 3-4 days for optimal freshness.
• Keep components separate until ready to eat for best texture.

Freezing Roasted Chicken, Sweet Potato, and Kale Bowls

• Portion bowls into freezer-safe containers.
• Freeze for up to 2-3 months.
• Label containers with date and contents for easy identification later.

Reheating Roasted Chicken, Sweet Potato, and Kale Bowls

• Oven: Preheat oven to 350°F (175°C) and place bowls covered with foil for about 20 minutes until heated through.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat in 1-minute intervals until warm.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until heated through, about 5-7 minutes.

Frequently Asked Questions

How do I customize Roasted Chicken, Sweet Potato, and Kale Bowls?

You can customize these bowls by adding different vegetables like bell peppers or zucchini. Swap out chicken for tofu or chickpeas for a vegetarian option.

Can I use other grains instead of brown rice?

Absolutely! Quinoa or farro can be great alternatives that add unique flavors and textures.

How long does it take to prepare Roasted Chicken, Sweet Potato, and Kale Bowls?

The total time is about 50 minutes, including both preparation and cooking times.

What other toppings work well with these bowls?

Consider adding nuts like walnuts or almonds for crunch. Sliced radishes or pickled onions can also enhance flavor profiles.

Are Roasted Chicken, Sweet Potato, and Kale Bowls healthy?

Yes! This recipe is packed with nutrients from lean protein, healthy fats, and fiber-rich vegetables making it a balanced meal option.

Final Thoughts

Roasted Chicken, Sweet Potato, and Kale Bowls are not only delicious but also versatile enough to suit various tastes. Feel free to experiment with different proteins or toppings based on what you have at home. We encourage you to try this recipe—you’ll love the combination of flavors and textures!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Roasted Chicken, Sweet Potato, and Kale Bowls

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• Author: Vanessa
• Total Time: 55 minutes
• Yield: Serves 2

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Description

Indulge in the wholesome goodness of Roasted Chicken, Sweet Potato, and Kale Bowls—a colorful and nutrient-dense meal that is perfect for any occasion. This delightful dish features tender roasted chicken breast paired with sweet potatoes, massaged kale, creamy feta cheese, and a zesty chipotle sauce. Ideal for meal prep or a quick weeknight dinner, each bowl bursts with flavor and nutrition while being easy to customize based on your preferences.

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Ingredients

Scale 1x2x3x

• 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
• 2 packed cups Kale Leaves
• 2 tsp. Olive Oil
• 1 tsp. fresh Lemon Juice (or Lime Juice)
• pinch of Salt
• 2 cups cooked Brown Rice (or White Rice)
• 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)
• 1/4 cup crumbled Feta Cheese
• 1 medium Avocado (sliced or diced)
• chopped Green Onions (for garnish – optional)

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Instructions

1. Preheat the oven to 400°F.
2. Toss diced sweet potatoes with avocado oil and seasoning; roast for 10 minutes.
3. Season chicken and add it to the baking sheet after sweet potatoes; roast for another 15 minutes.
4. Massage kale with olive oil, lemon juice, and salt until tender.
5. Mix sauce ingredients until smooth.
6. Assemble bowls with cooked rice, kale, roasted sweet potatoes, chicken, avocado, feta cheese, and drizzle with sauce.

• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (400g)
• Calories: 590
• Sugar: 6g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 10g
• Protein: 38g
• Cholesterol: 95mg