ROASTED SWEET POTATO, CHICKEN, KALE, AND RICE BOWLS FOR TWO

Name: ROASTED SWEET POTATO, CHICKEN, KALE, AND RICE BOWLS FOR TWO
Prep time: 15 min
Cook time: 40 min
Yield: 2 people
Ingredients: 1 medium sweet potato, peeled and cubed; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 bunch kale, stems removed and chopped; 1 tablespoon olive oil; ½ teaspoon garlic powder; ¼ teaspoon paprika; salt and pepper to taste; 1 cup cooked rice (white or brown); Optional sauce: tahini dressing, lemon vinaigrette, sriracha mayo, etc

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Prep Time
15 mins
Cook Time
15 mins
Servings
2 people
Calories
500 kcal
Course
Dinner
Cuisine
International

ROASTED SWEET POTATO, CHICKEN, KALE, AND RICE BOWLS FOR TWO

Iris Warren

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These Roasted Sweet Potato, Chicken, Kale, and Rice Bowls are a healthy and satisfying meal. Tender chicken, sweet potatoes, and kale are roasted to perfection and served over fluffy rice with a drizzle of your favorite sauce. It's an easy and flavorful dish perfect for a weeknight dinner or meal prep.

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Ingredients

Servings

1 medium sweet potato, peeled and cubed
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 bunch kale, stems removed and chopped
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon paprika
salt and pepper to taste
1 cup cooked rice (white or brown)
Optional sauce: tahini dressing, lemon vinaigrette, sriracha mayo, etc.

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Instructions

Preheat oven and prep ingredients: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season ingredients: In a large bowl, toss the sweet potato, chicken, and kale with olive oil, garlic powder, paprika, salt, and pepper.
Roast: Spread the seasoned ingredients in a single layer on the prepared baking sheet. Roast for 30-40 minutes, or until the chicken is cooked through, the sweet potatoes are tender, and the kale is crispy.
Assemble bowls: Divide the cooked rice between two bowls. Top with the roasted sweet potato, chicken, and kale.
Add sauce and serve: Drizzle with your favorite sauce, if desired, and serve immediately.

Notes

Sweet Potato: You can use other root vegetables, such as butternut squash or carrots, instead of sweet potato.
Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
Kale: You can use other leafy greens, such as spinach or collard greens, instead of kale.
Rice: You can use any type of cooked rice, such as white rice, brown rice, or quinoa.
Sauce: Get creative with your sauce! You can use a store-bought sauce or make your own. Some ideas include tahini dressing, lemon vinaigrette, sriracha mayo, or a simple honey-mustard dressing.
Meal Prep: These bowls are great for meal prep. You can roast the ingredients ahead of time and assemble the bowls when you're ready to eat.