Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two Recipe

Introduction

This roasted sweet potato, chicken, kale, and rice bowl is a colorful and healthy meal perfect for two. Packed with savory spices and a creamy chipotle sauce, it’s both comforting and full of vibrant flavors. Quick to prepare, it makes an excellent weeknight dinner or meal prep option.

Ingredients

• 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
• 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
• 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

1. Step 1: Preheat the oven to 400°F. In a small bowl, mix the garlic powder, onion powder, kosher salt, chili powder, ground cumin, cayenne pepper, and ground cinnamon to make the seasoning blend.
2. Step 2: Place the diced sweet potatoes in a large bowl. Toss with 1 tablespoon of avocado oil and half of the seasoning blend. Spread them out on a rimmed baking sheet with a little space between pieces. Roast for 10 minutes.
3. Step 3: While the sweet potatoes roast, toss the chicken pieces in the same bowl with the remaining 1 tablespoon avocado oil and the rest of the seasoning blend. Let it rest.
4. Step 4: Remove the sweet potatoes from the oven and gently toss for even roasting. Nestle the seasoned chicken pieces onto the baking sheet. Return to the oven and bake for another 15 minutes, until sweet potatoes are tender and chicken reaches 165°F internally.
5. Step 5: Meanwhile, massage the kale with olive oil, lemon or lime juice, and a pinch of salt for about one minute until tender. Set aside.
6. Step 6: Prepare the creamy chipotle sauce by combining Greek yogurt, mayonnaise, chipotle sauce, lemon or lime juice, agave syrup, and salt in a small bowl. Mix until smooth and well blended.
7. Step 7: To assemble the bowls, divide the cooked rice, massaged kale, roasted sweet potatoes, and chicken evenly between two bowls. Top each with avocado, crumbled feta, and chopped green onions if desired. Drizzle with the chipotle sauce.

Tips & Variations

• For extra smoky flavor, add smoked paprika to the seasoning blend.
• Swap chicken breast for thigh meat for juicier results.
• Use spinach or baby kale if you prefer a milder green.
• Serve with lime wedges on the side for an extra zesty finish.
• Make it vegan by replacing chicken with roasted chickpeas and using vegan yogurt and mayo in the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to prevent sogginess. Reheat the chicken, sweet potatoes, and rice gently in the microwave or in a skillet over medium heat. Add fresh avocado and sauce just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, but fresh sweet potatoes roast more evenly and develop better texture. If using frozen, thaw and pat dry before tossing with oil and seasoning.

What can I substitute for chipotle sauce?

If you don’t have chipotle sauce, use adobo sauce from canned chipotle peppers or mix smoked paprika with a bit of hot sauce for similar smoky heat.

Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

This vibrant and nutritious recipe features roasted sweet potatoes and chicken seasoned with a flavorful homemade blend, paired with massaged kale, brown or white rice, and a creamy chipotle sauce. Perfect for a wholesome and satisfying meal for two, these bowls combine textures and flavors for a balanced dish that’s easy to prepare and delicious.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Roasted Chicken and 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

For the Homemade Seasoning Blend:

• 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:

• 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 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

1. Season and roast the sweet potatoes: Preheat the oven to 400°F. In a small bowl, mix all the seasoning blend ingredients together. Place the diced sweet potatoes into a large mixing bowl and toss them with 1 tbsp. avocado oil and half of the seasoning blend. Spread the sweet potatoes evenly on a rimmed baking sheet, giving them room but not obsessively spaced. Roast for 10 minutes at 400°F.
2. Season and roast the chicken with sweet potatoes: While the sweet potatoes roast, place the chicken pieces in the same mixing bowl and toss with the remaining 1 tbsp. avocado oil and the other half of the seasoning blend. Let it rest while the sweet potatoes finish roasting. Remove the sweet potatoes from the oven and toss them gently to ensure even cooking. Nestle the chicken pieces onto the baking sheet with the sweet potatoes. Continue baking for another 15 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
3. Massage the kale: While the protein and sweet potatoes cook, place the kale leaves in a bowl and add olive oil, lemon or lime juice, and a pinch of salt. Massage the kale for about one minute until it softens and becomes tender. Set aside.
4. Prepare the creamy chipotle sauce: In a small bowl, blend together Greek yogurt, mayonnaise, chipotle sauce, lemon or lime juice, agave syrup or honey, and salt until smooth and well combined.
5. Assemble the bowls: Divide the cooked rice evenly between two warm bowls. Layer on the massaged kale, roasted sweet potatoes, and chicken pieces. Top with sliced or diced avocado, crumbled feta cheese, and chopped green onions if using. Drizzle the creamy chipotle sauce over the top to finish. Serve immediately and enjoy!

Notes

• You can use either brown or white rice depending on your preference.
• The chipotle sauce can be adjusted in spiciness by adding more or less chipotle in adobo.
• For a dairy-free version, substitute the Greek yogurt and feta with plant-based alternatives and use a suitable mayo.
• Make sure chicken reaches an internal temperature of 165°F for safety.
• The kale massage softens the tough leaves and enhances flavor absorption.

Keywords: Roasted sweet potato chicken bowl, chipotle sauce, kale bowl, healthy dinner, meal prep bowl, brown rice bowl