Chicken and Sweet Potato Bowls (Printer-Friendly)
Build protein-packed chicken and sweet potato bowls topped with fresh veggies, smart grains, and savory seasonings in just 30 minutes.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
225 g skinless chicken breast, cut into 2.5 cm cubes
02 -
225-340 g sweet potatoes, peeled and cut into 1.25 cm cubes
03 -
2 packed cups (about 120 g) fresh kale, stems removed and chopped
04 -
2 cups (250 g) cooked brown rice
05 -
60 g feta cheese, crumbled
06 -
1 ripe avocado, sliced
→ Seasoning Blend
07 -
10 ml extra-virgin olive oil
08 -
2 g garlic powder
09 -
1 g onion powder
10 -
1 g kosher salt
11 -
1 g chili powder
12 -
0.5 g ground cumin
13 -
0.25 g ground cayenne pepper
14 -
0.5 g ground cinnamon
15 -
Freshly cracked black pepper, to taste
→ Vegetable Mix-ins
16 -
80 g cherry tomatoes, halved
17 -
60 g red bell pepper, thinly sliced
→ Sauce (Creamy Chipotle)
18 -
60 g Greek yogurt
19 -
30 g mayonnaise
20 -
15 ml chipotle sauce
21 -
5 ml lemon juice
22 -
2 g agave syrup
23 -
Pinch of kosher salt
# Steps to Prepare:
01 -
Set oven to 200°C (400°F) and line a large baking sheet with parchment paper.
02 -
Wash, peel (optional), and dice sweet potatoes into uniform 1.25 cm cubes. Toss with half the olive oil and half the seasoning blend until evenly coated.
03 -
Spread sweet potatoes on prepared baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway, until golden and tender.
04 -
Toss chicken cubes with remaining olive oil and seasoning blend. Marinate for 10–15 minutes if time allows.
05 -
Add chicken pieces to the baking sheet with roasted sweet potatoes during the final 15 minutes of roasting. Ensure internal temperature reaches 74°C.
06 -
Cook brown rice according to package directions if not already prepped. Lightly massage kale with a splash of olive oil and a pinch of salt to soften.
07 -
Divide rice among serving bowls. Layer with roasted sweet potatoes, chicken, massaged kale, cherry tomatoes, and bell pepper slices.
08 -
Top each bowl with crumbled feta and avocado slices. Drizzle with creamy chipotle sauce. Serve immediately or portion into containers for meal prep.
# Extra Cooking Tips:
01 -
For best texture, keep sauces and avocado separate until ready to serve if preparing for meal prep.
02 -
Use a meat thermometer to ensure chicken reaches 74°C for food safety.
03 -
Brown rice and roasted vegetables can be batch-cooked for efficient weekly meal prep.
04 -
Substitute grilled tofu or black beans for a vegetarian adaptation.