Name: Roasted Chicken, Sweet Potato, and Kale Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp. Avocado Oil; 1 medium Sweet Potato (peeled and cut into 1/2″ pieces); 1/2 tsp. Garlic Powder; 1/2 tsp. Onion Powder; 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt); 1/2 tsp. Chili Powder; 1/4 tsp. Ground Cumin; 1/4 tsp. Cayenne Pepper; 1/8 tsp. Ground Cinnamon; 8 oz. Chicken Breast (cut into bite-sized pieces); 2 packed cups Kale Leaves; 2 tsp. Olive Oil; 1 tsp. fresh Lemon Juice (or Lime Juice); pinch of Salt; 1/4 cup plain Greek Yogurt; 2 tbsp. Mayonnaise (like Duke’s or Hellman’s); 1 tbsp. Chipotle Sauce (or 1 tsp. finely chopped Chipotle in Adobo); 1 tsp. fresh Lemon Juice (or Lime Juice); 1/2 tsp. Agave Syrup (or Honey); 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt, plus more to taste); 2 cups cooked Brown Rice (or White Rice); 1/4 cup crumbled Feta Cheese; 1 medium Avocado (sliced or diced); chopped Green Onions (for garnish (optional))

Jump to Recipe

If you’re craving a meal that’s hearty, nourishing, and packed with vibrant flavors, look no further than these Roasted Chicken, Sweet Potato, and Kale Bowls. Each bite is a celebration of color and texture: savory roasted chicken, sweet caramelized potatoes, earthy kale, bright avocado, creamy feta, a smoky-yogurt drizzle, all layered atop a bed of comforting brown rice. These bowls offer the perfect balance of indulgence and wholesome goodness, earning their spot as a weeknight favorite in my own kitchen. Whether you need a simple meal prep option or a show-stopping dinner, Roasted Chicken, Sweet Potato, and Kale Bowls are sure to hit the spot!

Roasted Chicken, Sweet Potato, and Kale Bowls Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Roasted Chicken, Sweet Potato, and Kale Bowls is refreshingly straightforward, proving that you don’t need anything fancy to pull off a showstopping meal. Each item brings something special—flavor, texture, color, or nutrition—to the bowl, making every forkful crave-worthy.

Avocado Oil: Adds a toasty richness for roasting and a healthy boost of fat.
Sweet Potato: The natural sweetness and creamy texture anchor the bowl’s flavor profile.
Chicken Breast: Quick-cooking, lean protein that soaks up bold spices beautifully.
Garlic Powder: Savory depth, evenly distributes in the spice blend for reliable flavor.
Onion Powder: Subtle sweetness that enhances both veggies and chicken.
Kosher Salt (or Sea Salt): Essential for brightening all the bold flavors.
Chili Powder: Gives a gentle kick and a bit of smokiness to the whole dish.
Ground Cumin: Adds a warm, earthy undertone to the spice blend.
Cayenne Pepper: Just enough heat to keep every bite exciting—adjust to your taste!
Ground Cinnamon: Surprise! A pinch offers subtle warmth and complexity.
Kale Leaves: Nutritious and hearty, kale stands up well to bold toppings and massage treatment.
Olive Oil: Helps massage and tenderize the kale, making it extra luscious.
Fresh Lemon Juice (or Lime Juice): Bright acidity lifts up the flavors in both kale and sauce.
Plain Greek Yogurt: The base for a creamy, tangy, protein-packed sauce.
Mayonnaise: Gives the sauce extra silkiness and body.
Chipotle Sauce (or Chipotle in Adobo): A smoky-spicy edge that makes the sauce pop.
Agave Syrup (or Honey): Just a touch of sweetness balances the heat and acidity.
Brown Rice (or White Rice): A cozy, sturdy base to tie all elements together.
Feta Cheese: Salty and creamy, feta rounds out every savory-sweet bite.
Avocado: Adds buttery smoothness and a fresh pop of green.
Chopped Green Onions (optional): A simple garnish for color and a mild onion snap.

How to Make Roasted Chicken, Sweet Potato, and Kale Bowls

Step 1: Prep and Roast the Sweet Potatoes

First things first, get the oven roaring at 400 F so you’ll get that irresistible caramelization. In a small bowl, stir together the spice blend—garlic powder, onion powder, salt, chili powder, cumin, cayenne, and cinnamon. Grab a large mixing bowl and toss your diced sweet potatoes with half the avocado oil and half that spice blend. Spread them out on a rimmed baking sheet, giving each cube a bit of space, and slide them into the oven to roast for 10 minutes. This burst of heat starts softening the centers while the edges get crispy and golden.

Step 2: Season and Roast the Chicken with the Potatoes

While your kitchen starts to smell amazing, it’s chicken’s turn for the spice spotlight! Toss chicken pieces in the same bowl with the rest of the avocado oil and seasoning. Let them marinate while the potatoes get a head start. Once the initial 10 minutes is up, pull out the sweet potatoes, give them a quick toss for even roasting, then nestle the seasoned chicken pieces right onto the baking sheet beside them. Return to the oven and bake another 15 minutes, until the sweet potatoes are fork-tender and the chicken is perfectly cooked (juicy and no longer pink inside—165 F).

Step 3: Massage the Kale

While everything roasts, show your kale some love! In a clean bowl, drizzle the kale leaves with olive oil, a squeeze of lemon, and a pinch of salt. Use your hands to massage the kale for about a minute—you’ll see it turn dark green and soften up beautifully. Massaged kale isn’t just tender; it also mellows out any bitterness, making it a star in these Roasted Chicken, Sweet Potato, and Kale Bowls.

Step 4: Whip Up the Chipotle Yogurt Sauce

This tangy, smoky sauce pulls all the flavors together. Just mix up the Greek yogurt, mayo, chipotle sauce, fresh lemon juice, agave, and a touch of salt in a small bowl. Taste and adjust the heat level by adding a bit more chipotle if you like extra smoky-spicy vibes. This luscious drizzle is the final touch that makes every bite sing.

Step 5: Assemble and Enjoy Your Bowls

Now comes the fun part—building your Roasted Chicken, Sweet Potato, and Kale Bowls! Start with a cozy layer of warm rice in each bowl. Top with a generous handful of massaged kale, then scatter over the golden roasted sweet potatoes and spiced chicken. Add the sliced avocado, crumbled feta, and a sprinkle of green onions if you’re feeling fancy. Finish by spooning over that irresistible chipotle yogurt sauce. Grab a fork and dig in!

How to Serve Roasted Chicken, Sweet Potato, and Kale Bowls

Garnishes

To take your bowls from delicious to absolutely show-stopping, don’t skip the toppings! Avocado and crumbled feta add creaminess, while green onions give a pop of color and bite. You can also toss on a handful of toasted pumpkin seeds or a sprinkle of chili flakes for a little crunch or extra heat. Every topping is an invitation to personalize your Roasted Chicken, Sweet Potato, and Kale Bowls just the way you like.

Side Dishes

While these bowls are hearty enough to shine solo, a crisp side salad with lemony vinaigrette or a small plate of roasted seasonal veggies makes a lovely addition. If you’re wanting more crunch, try pita chips or roasted chickpeas on the side—perfect for dipping into that dreamy chipotle sauce!

Creative Ways to Present

For a fun dinner party twist, set up a “build-your-own-bowl” bar and let everyone add their favorite toppings. Layer the rice, kale, sweet potatoes, chicken, and garnishes in mason jars for a stunning to-go lunch. Or for a cozy family dinner, arrange everything family-style on a platter and let folks create their own epic Roasted Chicken, Sweet Potato, and Kale Bowls at the table.

Make Ahead and Storage

Storing Leftovers

Your Roasted Chicken, Sweet Potato, and Kale Bowls store beautifully—just be sure to keep the fresh toppings and sauce separate from the rice, chicken, veggies, and greens. Place each component in airtight containers, and they’ll keep in the fridge for up to 4 days, making lunch or dinner a total breeze.

Freezing

If you want to freeze parts of the dish, go for the chicken and sweet potatoes—just let them cool first, then store in freezer-safe bags for up to 2 months. While kale and avocado don’t freeze well, you can always add fresh greens and avocado slices after thawing, so your Roasted Chicken, Sweet Potato, and Kale Bowls are as vibrant as ever.

Reheating

For best results, reheat the chicken, sweet potatoes, and rice in the microwave or on the stovetop until piping hot, then assemble your bowl with fresh massaged kale and garnishes. The sauce can be served cold or brought to room temperature for easy drizzling.

FAQs

Can I use different vegetables in these bowls?

Absolutely! Roasted Chicken, Sweet Potato, and Kale Bowls play nicely with a range of veggies. Butternut squash, Brussels sprouts, or cauliflower are all fantastic swaps or additions depending on what you have on hand.

Is it okay to use boneless chicken thighs instead of chicken breast?

Definitely! Chicken thighs will add a bit more richness and juiciness, just be sure to cut them into bite-sized pieces and cook until done. They roast up beautifully with the same seasonings.

Can these bowls be made dairy-free?

Yes—just skip the feta and swap the Greek yogurt and mayo in the sauce with your favorite dairy-free alternatives. The flavor and creaminess will still shine in your Roasted Chicken, Sweet Potato, and Kale Bowls.

What rice works best for the bowls?

Both brown and white rice are wonderful, or try a grain like quinoa or farro for a different twist. Use whatever you have in the pantry—each one gives the bowls a distinct heartiness and texture.

How do I prep the kale in advance?

You can wash, chop, and even pre-massage the kale a day ahead. Just store in a container lined with a paper towel in the fridge, so it stays fresh and ready when it’s bowl-building time.

Final Thoughts

If you’re looking to brighten up your dinner routine, I can’t recommend these Roasted Chicken, Sweet Potato, and Kale Bowls enough! They’re equal parts satisfying and energizing, with flavors that genuinely make you crave every bite the next day. Give them a go, share with friends and family, and make them your own—there’s so much to love in every bowlful.