Description
This Roasted Sweet Potato, Chicken, Kale, and Rice Bowl is a wholesome and delicious meal packed with nutrients. Roasted sweet potatoes, seasoned chicken, and sautéed kale are served over a bed of rice, making for a well-balanced and satisfying dish. Optional tahini or Greek yogurt dressing adds creaminess and extra flavor, while a squeeze of lemon gives it a fresh, zesty finish.
Ingredients
Scale
- 1 medium sweet potato, peeled and cubed
- 1 tbsp olive oil (for roasting)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- 2 boneless, skinless chicken breasts
- 1 tsp Italian seasoning
- 1 cup cooked rice (white, brown, or wild)
- 2 cups kale, stems removed and chopped
- 1 clove garlic, minced
- ½ tbsp olive oil (for sautéing)
- 1 tbsp lemon juice (optional)
- 2 tbsp tahini or Greek yogurt (optional, for dressing)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the sweet potato on a baking sheet in a single layer.
- Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- While the sweet potatoes are roasting, season the chicken breasts with Italian seasoning, salt, and pepper.
- Heat a skillet over medium heat and add a bit of olive oil. Cook the chicken breasts for 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes, then slice into strips.
- In the same skillet, add ½ tablespoon olive oil and sauté the minced garlic for 1 minute. Add the chopped kale and sauté for another 3-4 minutes, until wilted.
- To assemble the bowls, divide the cooked rice between two bowls. Top each with roasted sweet potatoes, sautéed kale, and sliced chicken.
- If desired, drizzle with tahini or Greek yogurt for a creamy dressing, and squeeze fresh lemon juice over the top for a burst of brightness.
- Serve immediately and enjoy!
Notes
- You can swap the rice for quinoa or couscous if you prefer.
- Feel free to use any type of greens if kale isn’t your favorite. Spinach or arugula would work well too.
- For a vegan option, use chickpeas or tofu instead of chicken and opt for tahini instead of Greek yogurt.
- The tahini or Greek yogurt dressing is optional but adds a nice creamy texture to balance the savory flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American