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Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two

Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two

These Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two offer a vibrant, nutritious, and balanced meal that combines naturally sweet roasted sweet potatoes, tender and well-seasoned chicken, nutrient-rich sautéed kale, and fluffy rice. Perfect for quick weeknight dinners or effortless meal prep, this recipe is customizable, flavorful, and satisfying, providing a colorful and wholesome plate for couples or small households.

  • Total Time: 50 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Vegetables & Protein

  • 2 medium sweet potatoes, peeled and diced into bite-sized pieces
  • 2 chicken breasts or thighs (about 12–14 oz total)
  • 3 cups fresh kale, washed, stems removed, and chopped

Grains & Base

  • 1 cup cooked rice (white, brown, jasmine, or preferred grain)

Oils, Spices & Flavorings

  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh lemon juice or vinegar

Optional Toppings

  • Toasted nuts (e.g., almonds or pumpkin seeds)
  • Seeds (e.g., sunflower or sesame seeds)
  • Dollop of yogurt or plant-based yogurt
  • Fresh herbs like parsley or cilantro

Instructions

  1. Prepare the sweet potatoes: Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into bite-sized pieces, then toss them with 1 1/2 tablespoons olive oil, salt, pepper, and smoked paprika. Spread them out evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
  2. Cook the chicken: While the sweet potatoes roast, season the chicken breasts or thighs with salt, pepper, cumin, and any preferred additional spices. Heat a drizzle of olive oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side until fully cooked and nicely caramelized. Remove from heat and let rest before slicing into strips or cubes.
  3. Sauté the kale: In the same skillet used for the chicken, add the remaining olive oil and minced garlic. Add the chopped kale and sauté for 3-4 minutes until just wilted but still bright green. Finish by squeezing fresh lemon juice over the kale to brighten the flavors.
  4. Assemble the bowls: Divide the cooked rice evenly between two bowls. Layer the roasted sweet potatoes, sautéed kale, and sliced chicken on top. Garnish with your choice of optional toppings such as toasted nuts, seeds, herbs, or a dollop of yogurt or tahini. Serve warm and enjoy!

Notes

  • Dice sweet potatoes uniformly for even roasting and tenderness.
  • Do not overcrowd the baking sheet to promote caramelization.
  • Allow chicken to rest after cooking to retain juices and tenderness.
  • Always finish the kale with lemon juice or vinegar to balance bitterness.
  • Cook rice ahead of time or use a rice cooker for convenience.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Roasting and Sautéing
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 8 g
  • Protein: 35 g
  • Cholesterol: 75 mg

Keywords: roasted sweet potato bowl, chicken kale rice bowl, healthy dinner for two, easy meal prep, gluten free, nutritious bowls, quick weeknight dinner