Description
A delicious and healthy Roasted Sweet Potato, Chicken, Kale, and Rice Bowl recipe for two! This balanced meal is quick, customizable, and packed with protein, veggies, and grains, making it perfect for a cozy dinner or meal prep.
Ingredients
1 medium sweet potato, peeled and cubed
1 tbsp olive oil (for roasting)
1 tsp smoked paprika
1/2 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
1/2 tbsp olive oil (for sautéing)
1 tbsp lemon juice (optional)
2 tbsp tahini or Greek yogurt (optional, for dressing)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.
- Season chicken breasts with Italian seasoning, salt, and pepper. Place them on a separate part of the baking sheet or another sheet.
- Roast sweet potatoes and chicken for 20-25 minutes, flipping the potatoes halfway. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- In a skillet, heat 1/2 tbsp olive oil over medium heat. Sauté garlic for 30 seconds until fragrant, then add kale and cook for 3-4 minutes, stirring, until wilted. Drizzle with lemon juice if desired.
- Slice the chicken and assemble bowls by dividing rice, sweet potatoes, kale, and chicken evenly.
- Drizzle with tahini or Greek yogurt if desired. Serve warm and enjoy!
Notes
Customize protein options: Swap chicken for tofu, salmon, or shrimp.
Experiment with grains: Try quinoa, farro, or cauliflower rice.
Enhance flavors with your favorite seasonings or dressings.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 410 kcal
