Description
This hearty and nutritious bowl is packed with roasted sweet potatoes, tender chicken, sautéed kale, and fluffy rice. It’s a perfect balance of flavors and textures, making it a satisfying meal for any time of the day. Customize with your favorite toppings and dressings for a versatile, healthy dish.
Ingredients
Units
Scale
For the Bowls
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- 1 teaspoon Italian seasoning
- 1 bunch kale, stems removed and leaves chopped
- 2 teaspoons olive oil (for kale)
- 2 cups cooked rice (white or brown)
Optional Toppings
- Sliced avocado
- Crumbled feta cheese
- Sriracha or hot sauce
- Lemon wedges
Instructions
- Roast the Sweet Potatoes
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread in an even layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden.
- Cook the Chicken
- Season the chicken breasts with Italian seasoning, salt, and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-8 minutes per side, or until fully cooked (internal temperature of 165°F or 74°C). Let rest for 5 minutes, then slice or shred.
- Sauté the Kale
- Heat 2 teaspoons of olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until softened. Season with a pinch of salt and pepper.
- Assemble the Bowls
- Divide the cooked rice among 4 bowls.
- Top with roasted sweet potatoes, sliced chicken, and sautéed kale.
- Add optional toppings like avocado, feta cheese, or a drizzle of hot sauce.
Notes
- Swap rice with quinoa or cauliflower rice for a low-carb option.
- For extra flavor, marinate the chicken in lemon juice, garlic, and herbs before cooking