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

These roasted chicken, sweet potato, and kale rice bowls are a perfect blend of wholesome ingredients and bold flavors. Packed with nutrient-dense components like tender roasted chicken, sweet potatoes, massaged kale, and hearty brown rice, this recipe makes a satisfying and healthy meal for two. Topped with creamy feta, avocado, and a smoky chipotle sauce, every bite is full of flavor without compromising on nutrition.

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This small batch recipe is ideal for anyone looking to enjoy a hearty, flavorful meal without having too many leftovers. It’s simple to prepare, and the components can be customized to your preference. If you want to make more servings, doubling or tripling this recipe works perfectly, and leftovers store well for quick weekday lunches.

Ingredients

For the Roasted Chicken and Sweet Potatoes:

• 2 tbsp avocado oil
• 1 medium sweet potato (around 10 oz), peeled and diced into 1/2–1 inch pieces
• 8 oz chicken breast, cut into bite-sized chunks

Homemade Seasoning Blend:

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher 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 or lime juice
• Pinch of salt

For the Creamy Chipotle Sauce:

• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp chipotle sauce (or finely chopped chipotle in adobo)
• 1 tsp fresh lemon or lime juice
• 1/2 tsp agave syrup or honey
• 1/2 tsp kosher salt, plus more to taste

For the Bowl/Toppings:

• 2 cups cooked brown rice (or white rice, quinoa, or cauliflower rice)
• 1/4 cup crumbled feta cheese
• 1 medium avocado, sliced or diced
• Chopped green onions, optional

Why You’ll Love This Recipe

These bowls combine comforting roasted flavors with a touch of freshness from kale and avocado. The cinnamon in the spice blend adds warmth to the roasted sweet potatoes, while the chipotle sauce provides a smoky, tangy kick. This recipe is not only delicious but also nutrient-packed, with protein from the chicken, fiber from the rice and kale, and healthy fats from avocado and olive oil.

It’s also versatile—easily adapted to vegetarian diets by substituting black beans for chicken or switching the rice for more greens to create a hearty salad bowl.

Tips and Ingredient Notes

Sweet Potato:
Sweet potatoes between 8–12 oz work best. They roast evenly and bring natural sweetness that pairs beautifully with the spice blend.

Seasoning Blend:
The combination of chili, cumin, and cinnamon creates depth of flavor that enhances both chicken and sweet potatoes. You can adjust the heat by reducing or increasing the cayenne pepper.

Kale:
Remove thick stems for tenderness, or finely slice them to use. Baby kale, curly, or Tuscan kale all work. Massage with oil, lemon juice, and salt for a softer texture.

Chipotle Sauce:
Adjust the amount based on your heat preference. If using canned chipotles in adobo, start with a small amount of sauce and taste as you go.

Rice Options:
Brown rice adds fiber, but white rice, quinoa, or even barley can be used. For a low-carb version, swap rice with cauliflower rice or extra kale.

Meal Prep and Storage

This recipe is perfect for meal prep. Roast extra chicken and sweet potatoes and store in the fridge for up to three days. Keep kale separate and massage just before serving to maintain freshness. Assemble bowls with toppings when ready to eat for maximum flavor and texture.

Step-by-Step Instructions

1. Roast the Sweet Potatoes

Preheat oven to 400°F. In a large mixing bowl, toss diced sweet potatoes with 1 tbsp avocado oil and half of the seasoning blend. Spread on a rimmed baking sheet with a little space between pieces. Roast for 10 minutes.

2. Roast the Chicken with Sweet Potatoes

While the sweet potatoes roast, toss chicken with remaining 1 tbsp avocado oil and seasoning blend. Set aside. After 10 minutes, remove sweet potatoes, toss gently, and nestle chicken onto the sheet. Roast for another 15 minutes, until chicken reaches 165°F and sweet potatoes are tender.

3. Massage the Kale

Combine kale, olive oil, lemon juice, and a pinch of salt. Massage for about 1 minute until leaves soften and shrink slightly. Set aside

4. Make the Creamy Chipotle Sauce

In a small bowl, combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and a pinch of salt. Stir until smooth and well combined. Taste and adjust seasoning as needed.

5. Assemble the Bowls

Divide the cooked rice evenly between two bowls. Top each with massaged kale, roasted sweet potatoes, and chicken. Add avocado slices and crumbled feta cheese. Drizzle the creamy chipotle sauce over the top, and garnish with chopped green onions if desired. Serve immediately.

Customization Tips

• Vegetarian Option: Replace chicken with black beans for a protein-rich vegetarian bowl. Roast sweet potatoes as directed and add the beans when building the bowls.
• Extra Toppings: Consider pickled red onions, cilantro, roasted pepitas, crispy chickpeas, or a dollop of guacamole.
• Low-Carb Option: Swap brown rice for cauliflower rice or increase the amount of massaged kale for a salad-style bowl.
• Meal Prep: Make extra roasted chicken and sweet potatoes ahead of time. Store separately from kale and assemble bowls just before eating for freshness.

Storage and Reheating

Store leftover chicken, sweet potatoes, and rice in an airtight container in the refrigerator for up to three days. Kale is best massaged and added just before serving to maintain texture. Reheat chicken and sweet potatoes in the oven or microwave until warmed through.

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