Roasted Chicken Sweet Potato Bowls (Printer-Friendly Version)
A vibrant medley of roasted chicken, sweet potatoes, kale, avocado, and chipotle sauce with rich, layered flavors.
# Required Ingredients:
→ Roasted Chicken and Sweet Potatoes
01 -
30 ml avocado oil
02 -
1 medium sweet potato, peeled and cut into 1.3 cm pieces
03 -
227 g chicken breast, cut into bite-sized pieces
04 -
0.5 tsp garlic powder
05 -
0.5 tsp onion powder
06 -
0.5 tsp kosher salt (or 0.25 tsp sea salt)
07 -
0.5 tsp chili powder
08 -
0.25 tsp ground cumin
09 -
0.25 tsp cayenne pepper
10 -
0.125 tsp ground cinnamon
→ Kale
11 -
2 packed cups kale leaves
12 -
10 ml olive oil
13 -
5 ml fresh lemon juice (or lime juice)
14 -
Pinch of salt
→ Creamy Chipotle Sauce
15 -
60 ml plain Greek yogurt
16 -
30 ml mayonnaise
17 -
15 ml chipotle sauce (or 5 ml finely chopped chipotle in adobo)
18 -
5 ml fresh lemon juice (or lime juice)
19 -
2.5 ml agave syrup (or honey)
20 -
0.5 tsp kosher salt (or 0.25 tsp sea salt), plus more to taste
→ Bowl and Toppings
21 -
480 ml cooked brown rice (or white rice)
22 -
30 g crumbled feta cheese
23 -
1 medium avocado, sliced or diced
24 -
Chopped green onions, for garnish (optional)
# Step-by-Step Instructions:
01 -
Preheat the oven to 200°C. Combine all seasoning blend ingredients in a small bowl.
02 -
Toss diced sweet potatoes with 15 ml avocado oil and half the seasoning blend. Spread evenly on a baking sheet with space between pieces and roast for 10 minutes.
03 -
Toss chicken pieces with remaining 15 ml avocado oil and the rest of the seasoning blend. After sweet potatoes have roasted for 10 minutes, remove the baking sheet, toss sweet potatoes, add seasoned chicken, and roast for an additional 15 minutes until tender and chicken reaches 74°C internally.
04 -
Place kale leaves in a large bowl. Drizzle with olive oil, lemon juice, and a pinch of salt. Massage for about one minute until leaves soften and reduce in volume. Set aside.
05 -
Whisk together Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt in a small bowl until smooth and creamy. Adjust seasoning to taste.
06 -
Divide cooked rice into two serving bowls. Arrange massaged kale, roasted sweet potatoes, and chicken on top. Add sliced avocado and crumbled feta cheese. Garnish with chopped green onions if desired and drizzle generously with the creamy chipotle sauce. Serve immediately.
# Handy Cooking Tips:
01 -
Massage kale leaves with oil and lemon juice to soften and mellow bitterness.