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

Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two
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These easy Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two offer a comforting yet fresh meal with vibrant colors and balanced nutrition. Combining naturally sweet roasted sweet potatoes, tender chicken, nutrient-rich kale, and fluffy rice, this wholesome dish is quick to prepare and perfect for a well-rounded weeknight dinner for two.

Ingredients

Scale

Vegetables and Base

  • 1 medium sweet potato, peeled or scrubbed and cut into bite-sized cubes
  • 2 cups cooked rice (white, brown, or preferred grain)
  • 2 cups fresh kale, de-stemmed and roughly chopped

Protein

  • 2 boneless, skinless chicken breasts

Oils and Seasonings

  • 3 tbsp olive oil (for roasting and sautéing)
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp ground cumin or garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp lemon juice or vinegar (optional, for brightness)

Optional Garnishes and Variations

  • Toasted pumpkin seeds, nuts, or crispy onions
  • Fresh herbs such as parsley, cilantro, or mint
  • Yogurt-based sauce or crumbled feta cheese
  • Chili flakes, smoked paprika, or curry powder for added spice

Instructions

  1. Prepare and Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Peel and chop the sweet potatoes into bite-sized cubes. Toss them with 1 1/2 tablespoons olive oil, salt, pepper, and smoked paprika if using. Spread evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
  2. Cook the Chicken: While the sweet potatoes roast, season the chicken breasts with salt, pepper, and cumin or garlic powder. Heat 1 1/2 tablespoons olive oil in a skillet over medium-high heat. Cook the chicken for about 5-7 minutes on each side until golden and cooked through. Remove from heat and let the chicken rest before slicing into strips or cubes.
  3. Sauté the Kale: In the same skillet, add a bit more olive oil if needed and reduce heat to medium. Add minced garlic and sauté briefly until fragrant. Add the kale and cook gently until wilted but still bright green, about 3-5 minutes. Season lightly with salt and a squeeze of lemon juice or vinegar if desired.
  4. Assemble the Bowls: Divide the cooked rice evenly between two bowls as the base. Top with layers of roasted sweet potatoes, sautéed kale, and sliced chicken. Drizzle with extra virgin olive oil or a yogurt-based sauce if preferred. Serve warm and enjoy!

Notes

  • Batch cooking rice ahead or using leftover rice saves time during busy weeknights.
  • Cut sweet potatoes uniformly to ensure even roasting and caramelization.
  • Allow cooked chicken to rest for a few minutes to lock in juices and maintain tenderness.
  • Wilt kale gently to preserve its nutrients and vibrant color.
  • Add lemon juice or vinegar at the end to brighten flavors without overpowering the dish.

Nutrition

Keywords: roasted sweet potato bowl, chicken bowl, kale rice bowl, healthy dinner for two, quick weeknight meal, nutrient packed bowl, easy chicken and sweet potato recipe

Find it online: https://lillysplate.com/roasted-sweet-potato-chicken-kale-and-rice-bowls-for-two/