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); 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 (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 looking for a meal that feels like a warm hug in bowl form, look no further than these Roasted Chicken, Sweet Potato, and Kale Bowls! This recipe brings together tender roasted chicken, caramelized sweet potatoes, and vibrant kale, all layered over a hearty scoop of brown rice. A creamy chipotle yogurt drizzle, creamy avocado, and a sprinkle of feta cheese tie everything together, making every bite a perfect combination of bold flavors and satisfying textures. Whether you’re meal-prepping lunches or serving a healthy, colorful dinner, Roasted Chicken, Sweet Potato, and Kale Bowls will win over everyone at your table.

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

Ingredients You’ll Need

The beauty of these bowls is how simple, wholesome ingredients join forces to create something spectacular. Each item is carefully chosen for taste, texture, or color, and there’s nothing fussy or hard to find. Here’s what you’ll need (plus a few tips to make them shine!):

Avocado Oil: Adds a subtle, nutty richness and has a high smoke point, perfect for roasting.
Sweet Potato: Brings natural sweetness and color while roasting to caramelized perfection.
Chicken Breast: Lean, protein-packed, and soaks up the spices brilliantly for juicy bites.
Garlic Powder: Lends earthy savory notes without any chopping required.
Onion Powder: Gives a background depth, pairing beautifully with the other spices.
Kosher Salt (or Sea Salt): Essential for enhancing every flavor and balancing sweet and spicy.
Chili Powder: Adds warmth and a subtle kick without overpowering the dish.
Ground Cumin: Earthy and aromatic, it makes the chicken extra flavorful.
Cayenne Pepper: For those who like a little heat, this provides just the right punch.
Ground Cinnamon: The secret touch! Just a pinch makes the sweet potatoes irresistible.
Kale Leaves: Their hearty, earthy flavor contrasts beautifully with the roasted veg and chicken.
Olive Oil: Softens and flavors the kale as you gently massage it tender.
Fresh Lemon Juice (or Lime Juice): Brightens up the greens and adds balancing acidity.
Greek Yogurt: For a creamy, tangy sauce base, lighter than sour cream but just as luscious.
Mayonnaise: Adds body and silkiness to the chipotle sauce, making it ultra spreadable.
Chipotle Sauce (or Chipotle in Adobo): Gives the sauce its unforgettable smoky heat.
Agave Syrup (or Honey): A touch of sweetness balances the heat and acidity in the sauce.
Cooked Brown Rice (or White Rice): Sturdy, comforting, and the perfect base for building your bowl.
Feta Cheese: Salty, crumbly, and tangy—just a little goes a long way for a big flavor boost.
Avocado: Creamy, cool, and lightly seasoned, avocado rounds out every forkful.
Green Onions (optional): A pop of freshness and color for a final flourish.

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

Step 1: Season and Roast the Sweet Potatoes

Start by preheating your oven to 400 F so it’s nice and hot. While it heats, mix up your seasoning blend in a small bowl—this will make sure all the flavors are evenly distributed. Toss the diced sweet potatoes with half the avocado oil and half the spice mix in a large mixing bowl, making sure they’re all glossy and coated. Spread them on a rimmed baking sheet, giving each piece a little space to caramelize rather than steam. Slide them into the oven for their first round of roasting (about 10 minutes)—they’ll be on their way to getting crisp on the edges and melt-in-your-mouth tender inside.

Step 2: Season the Chicken and Roast with the Sweet Potatoes

While your sweet potatoes are getting a head start, use that same (one-bowl magic!) mixing bowl to coat your chicken pieces with the rest of the avocado oil and spice blend. Let those flavors soak in while you wait. After the sweet potatoes have roasted for 10 minutes, remove the tray, toss the sweet potatoes so they cook evenly, and nestle the seasoned chicken pieces right onto the baking sheet alongside them. Return everything to the oven for about 15 minutes, or until the chicken is cooked through (reach for 165 F inside) and the sweet potatoes are beautifully tender.

Step 3: Massage the Kale

While the oven works its magic, set your kale up for success. Remove any tough stems from the leaves, then place them in a bowl with the olive oil, lemon juice, and a pinch of salt. Now, massage! Getting your hands in there for just a minute softens the kale and tames its bitterness, transforming it into a tender, vibrant green base for your Roasted Chicken, Sweet Potato, and Kale Bowls. Once it’s glossy and bright, set it aside.

Step 4: Make the Chipotle Sauce

Next, mix up that irresistible sauce. In a small bowl, whisk together the Greek yogurt, mayonnaise, chipotle sauce, a dash of lemon juice, agave (or honey), and a pinch of salt. The result is creamy, spicy, tangy, and a little sweet—the kind of sauce you’ll want to drizzle over everything, not just these bowls!

Step 5: Build the Bowls

Now comes the best part: assembly! Divide the warm cooked rice between two bowls. Add a generous handful of massaged kale, follow with a scoop of those golden roasted sweet potatoes, and nestle in the juicy roasted chicken. Top with sliced avocado, crumbled feta, and as much sauce as your heart desires. Finish it all off with a sprinkling of green onions for a fresh bite. Dig in while everything is still cozy and warm!

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

Garnishes

To really make your Roasted Chicken, Sweet Potato, and Kale Bowls pop, don’t be shy with the toppings! A final drizzle of the chipotle yogurt sauce adds a burst of color and flavor. Sprinkle on extra green onions, an extra crumble of feta, or even a squeeze of bright lime for extra zing. If you love crunch, a handful of toasted pumpkin seeds work beautifully.

Side Dishes

These bowls are a meal-in-one, but a simple side can make things extra special. Try pairing with a light cucumber-tomato salad for added freshness, or serve with warm naan or pita if you’re in the mood for some scooping action. A cool citrusy drink or a sparkling water with lime makes it feel like a restaurant-worthy spread.

Creative Ways to Present

Roasted Chicken, Sweet Potato, and Kale Bowls look stunning served family-style on a big platter so everyone can build their own. Or layer everything in a mason jar for a gorgeous, portable lunch. For a dinner party, assemble in wide, shallow bowls and fan the avocado and chicken slices on top—your guests will think you ordered takeout from a trendy café.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, you’re in luck! Store each component—chicken, sweet potatoes, kale, and rice—in separate airtight containers in the fridge. This keeps everything fresh and lets you reheat or remix as needed. The kale will stay tender for a day or two thanks to the massage and olive oil treatment.

Freezing

For make-ahead meal prepping, you can freeze the cooked chicken and sweet potatoes together in a container for up to two months. Rice also freezes well, but wait to add the kale, avocado, and sauce until the day you’re going to serve. Thaw overnight in the fridge and reheat gently for a near-instant lunch or dinner.

Reheating

To reheat, simply arrange the chicken, sweet potatoes, and rice in a microwave-safe bowl, cover, and heat until warmed through. Or, for max texture, heat the chicken and potatoes in a skillet until they regain some of their roasted crisp. Add the kale, avocado, feta, and sauce right before serving to keep everything tasting its best.

FAQs

Can I use boneless chicken thighs instead of breast?

Absolutely! Chicken thighs are a bit juicier and more flavorful. Just make sure to cut them into bite-sized pieces so they cook evenly with the sweet potatoes. The roasting time will be about the same.

What can I use instead of kale?

If you’re not a kale fan, baby spinach or arugula both make great alternatives. Spinach just needs a quick toss with olive oil and lemon, while arugula brings a peppery punch raw. Both are delicious in Roasted Chicken, Sweet Potato, and Kale Bowls.

Is there a vegetarian option for this recipe?

Definitely! Swap the chicken for roasted chickpeas or cubes of firm tofu tossed in the same spices and oil. They’ll soak in all the yummy flavors and add plenty of protein to your bowl.

Can I prep any elements in advance?

Yes! The sauce can be made up to three days ahead and kept in the fridge. You can also roast the sweet potatoes and chicken in advance, then simply reheat and assemble right before eating—making Roasted Chicken, Sweet Potato, and Kale Bowls a true meal prep superstar.

How spicy are these bowls?

The heat is pretty mild, thanks to just a bit of cayenne and chipotle, so everyone can enjoy. If you love spicy food, feel free to add a little extra chipotle or a dash of hot sauce to your bowl.

Final Thoughts

These Roasted Chicken, Sweet Potato, and Kale Bowls are truly a celebration of wholesome flavors, vibrant colors, and easy, customizable prep. I hope you give them a try soon—whether for a busy weeknight dinner or a nourishing lunch. Trust me, you’ll want to make them again and again!