Roasted Chicken, Sweet Potato, & Kale Bowls

This week’s dinner was such a hit in our house that Scott, Emma, and I fought over the leftovers. (Always the mark of a winning recipe!)

These hearty bowls bring together roasted chicken, caramelized sweet potatoes, lemony kale, creamy avocado, and a smoky chipotle sauce that ties it all together. Comforting, nourishing, and packed with flavor—this is a recipe you’ll want on repeat.

Ingredients

For the Roasted Chicken and Sweet Potatoes:

2 boneless, skinless chicken breasts
2 medium sweet potatoes, peeled and cubed
2 tablespoons avocado oil

Homemade Seasoning Blend:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (adjust to taste)
¼ teaspoon ground cinnamon

For the Kale:

4 cups chopped kale leaves (stems removed)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Pinch of salt

For the Creamy Chipotle Sauce:

¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon chipotle sauce (or 1 minced chipotle in adobo)
1 tablespoon fresh lemon juice
1 teaspoon agave syrup (or honey)
Pinch of kosher salt

For the Bowl / Toppings:

2 cups cooked brown rice (or white rice)
½ cup crumbled feta cheese
1 avocado, sliced
2 green onions, chopped (optional)

Directions

Roast the Chicken and Sweet Potatoes:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix all seasoning blend ingredients in a small bowl.
Toss sweet potatoes with 1 tablespoon avocado oil and half the seasoning blend on one side of the baking sheet.
Rub chicken breasts with 1 tablespoon avocado oil and the rest of the seasoning blend on the other side.
Roast for 25-30 minutes, flipping sweet potatoes halfway. Chicken is done when the internal temperature is 165°F (74°C).
Rest chicken for 5 minutes, then slice.