For the Roasted Chicken and Sweet Potatoes:

2 tbsp avocado oil

1 medium sweet potato, peeled and diced

8 oz chicken breast, cut into bite-sized pieces

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 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

1 tsp 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

1/4 cup crumbled feta cheese

1 medium avocado, sliced or diced

Chopped green onions (optional)

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F. Toss diced sweet potatoes with 1 tbsp avocado oil and half of the seasoning blend. Roast on a baking sheet for 10 minutes.
Toss chicken with remaining oil and seasoning blend. Nestle on baking sheet with sweet potatoes. Roast 15 minutes until chicken is cooked through.
Massage kale with olive oil, lemon juice, and salt until tender.
Mix Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and salt to make the sauce.
Assemble bowls: layer rice, kale, roasted sweet potatoes, and chicken. Top with avocado, feta, and drizzle sauce over the top. Garnish with green onions if desired.