Description
A delicious and nutrient-dense recipe for brown rice bowls topped with roasted chicken, sweet potatoes, kale, feta, avocado, and creamy chipotle sauce.
Ingredients
- 2 tbsp. Avocado Oil
- 1 medium Sweet Potato peeled and cut into 1/2” pieces
- 8 oz. Chicken Breast cut into bite-sized 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
- 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
- 1 tbsp. Chipotle Sauce
- 1 tsp. fresh Lemon Juice
- 1/2 tsp. Agave Syrup or Honey
- 1/2 tsp. Kosher Salt or 1/4 tsp. Sea Salt
- 2 cups cooked Brown Rice
- 1/4 cup crumbled Feta Cheese
- 1 medium Avocado sliced or diced
- chopped Green Onions for garnish (optional)
Instructions
- Season and roast the sweet potatoes at 400°F with half the avocado oil and half seasoning blend for 10 minutes.
- Toss chicken with remaining avocado oil and seasoning; add to sheet and roast another 15 minutes until cooked.
- Massage kale with olive oil, lemon juice, and salt for 1 minute.
- Assemble bowls: layer rice, kale, sweet potatoes, chicken, avocado, and feta.
- Drizzle with chipotle sauce and garnish with green onions.
Notes
- Store roasted chicken and sweet potatoes in airtight containers for up to 3 days.
- Keep kale and avocado separate until serving.
- Adjust chipotle sauce for desired spice level.
- Prep Time: 35 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 95mg