Chicken Sweet Potato Rice Bowl
A hearty bowl with roasted chicken, sweet potatoes, massaged kale, and a spicy chipotle sauce.
Equipment
- Baking sheet
- mixing bowls
Ingredients
Roasted Chicken & Sweet Potatoes
- 1 lb boneless skinless chicken breast cut into bite-sized pieces
- 2 medium sweet potatoes peeled and cut into ½-inch pieces
- 3 tablespoon avocado oil divided
Seasoning Blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
Massaged Kale
- 4 cups fresh kale leaves chopped, stems removed
- 1 tablespoon olive oil
- 2 teaspoon fresh lemon juice
- 1 pinch salt for kale
Chipotle Sauce
- ½ cup plain Greek yogurt
- 3 tablespoon mayonnaise
- 1 ½ tablespoon chipotle sauce or 1 teaspoon finely chopped chipotle in adobo
- 2 teaspoon fresh lemon juice
- 1 teaspoon honey or agave syrup
- ½ teaspoon kosher salt for sauce
Bowl Assembly
- 3 cups cooked brown rice or white rice
- ½ cup crumbled feta cheese
- 2 medium avocados sliced or diced
- green onions chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the chicken and sweet potatoes with avocado oil and the seasoning blend. Spread evenly on the baking sheet.
- Roast for 20-25 minutes, until the chicken is cooked through and the sweet potatoes are tender.
- In a large bowl, massage the kale with olive oil, lemon juice, and salt until softened.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, chipotle sauce, lemon juice, honey, and salt to make the sauce.
- Assemble bowls with rice, roasted chicken and sweet potatoes, massaged kale, feta, avocado, and a drizzle of chipotle sauce. Garnish with green onions.
Notes
You can use quinoa or cauliflower rice as a substitute for brown or white rice.