Roasted Sweet Potato, Chicken, Kale, and Rice Bowl

This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Looking for a tasty and comforting meal that’s also healthy? This Roasted Sweet Potato, Chicken, Kale, and Rice Bowl might just become your new go-to dinner.

It combines the sweetness of roasted sweet potatoes with savory chicken and hearty kale, all sitting on a bed of fluffy rice. Topped off with a creamy tahini dressing, this bowl is easy to prepare and perfect for those busy weeknights when you want something nutritious and satisfying.

Roasted Sweet Potato, Chicken, Kale, and Rice Bowl

Recipe by Tammy Poppie
0.0 from 0 votes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes

  • 2 tablespoons olive oil, divided

  • Salt and pepper to taste

  • 2 boneless, skinless chicken breasts

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1 bunch of kale, stemmed and chopped

  • 2 cups cooked brown rice (or rice of your choice)

  • 1/4 cup tahini

  • 1 tablespoon lemon juice

  • 1 clove garlic, minced

  • 2 -3 tablespoons water (to thin as needed)

  • Salt to taste

Directions

  • Preheat your oven to 400°F (200°C).
  • Place the cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
  • Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  • Season the chicken breasts with garlic powder, paprika, salt, and pepper.
  • In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
  • Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are cooked through and no longer pink inside. Let rest for a few minutes before slicing.
  • In the same skillet, add the chopped kale. Sauté over medium heat with a little salt until just wilted, about 3-4 minutes.
  • In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water. Adjust the water to reach your desired dressing consistency. Season with salt to taste.
  • In each bowl, layer the cooked brown rice as the base.
  • Top with roasted sweet potatoes, slices of chicken, and sautéed kale.
  • Drizzle the tahini dressing over everything.
  • Serve immediately while the ingredients are warm, or pack into meal prep containers for an easy lunch.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

For more easy and tasty bowl recipes, check out 25 Delicious Bowl Dinner Recipes to Simplify Your Mealtime.


Roasted Sweet Potato, Chicken, Kale, and Rice Bowl

Looking for a tasty and comforting meal that’s also healthy? This Roasted Sweet Potato, Chicken, Kale, and Rice Bowl might just become your new go-to dinner.

It combines the sweetness of roasted sweet potatoes with savory chicken and hearty kale, all sitting on a bed of fluffy rice. Topped off with a creamy tahini dressing, this bowl is easy to prepare and perfect for those busy weeknights when you want something nutritious and satisfying.

Roasted Sweet Potato, Chicken, Kale, and Rice Bowl

Recipe by Tammy Poppie
0.0 from 0 votes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes

  • 2 tablespoons olive oil, divided

  • Salt and pepper to taste

  • 2 boneless, skinless chicken breasts

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1 bunch of kale, stemmed and chopped

  • 2 cups cooked brown rice (or rice of your choice)

  • 1/4 cup tahini

  • 1 tablespoon lemon juice

  • 1 clove garlic, minced

  • 2 -3 tablespoons water (to thin as needed)

  • Salt to taste

Directions

  • Preheat your oven to 400°F (200°C).
  • Place the cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
  • Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  • Season the chicken breasts with garlic powder, paprika, salt, and pepper.
  • In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
  • Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are cooked through and no longer pink inside. Let rest for a few minutes before slicing.
  • In the same skillet, add the chopped kale. Sauté over medium heat with a little salt until just wilted, about 3-4 minutes.
  • In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water. Adjust the water to reach your desired dressing consistency. Season with salt to taste.
  • In each bowl, layer the cooked brown rice as the base.
  • Top with roasted sweet potatoes, slices of chicken, and sautéed kale.
  • Drizzle the tahini dressing over everything.
  • Serve immediately while the ingredients are warm, or pack into meal prep containers for an easy lunch.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

For more easy and tasty bowl recipes, check out 25 Delicious Bowl Dinner Recipes to Simplify Your Mealtime.