Ingredients
Equipment
Method
Phase 1: Prepare and Roast the Sweet Potatoes and Chicken
- Preheat your oven to 400°F (200°C). In a small bowl, whisk together the garlic powder, onion powder, kosher salt, chili powder, ground cumin, cayenne pepper, and ground cinnamon for your seasoning blend. Set this aside.
- In a large mixing bowl, combine your diced sweet potatoes with 1 tablespoon of avocado oil. Take half of your prepared seasoning blend and add it to the sweet potatoes, along with an extra squeeze of fresh lime juice (about 1/2 tsp). Toss everything until the sweet potatoes are beautifully coated. Spread them onto a rimmed baking sheet, ensuring they have a little room to breathe to encourage even roasting and delicious caramelization. Roast for 10 minutes at 400°F.
- While the sweet potatoes are roasting, place your bite-sized chicken breast pieces in the same mixing bowl. Toss them with the remaining 1 tablespoon of avocado oil and the remaining half of your chili-lime seasoning blend. Add another 1/2 tsp of fresh lime juice here for that vibrant marinade effect. Let the seasoned chicken rest, allowing those flavors to penetrate.
- After 10 minutes, remove the sweet potatoes from the oven. Carefully toss them on the baking sheet. Then, nestle your seasoned chicken pieces onto the same baking sheet. Ensure neither the chicken nor the sweet potatoes are overcrowding the baking sheet. Bake for another 15 minutes, or until the sweet potatoes are tender with golden brown edges and the roasted chicken reaches an internal temperature of 165°F (74°C).
Phase 2: Massage the Kale and Prepare the Dressing
- While your chicken and sweet potatoes are roasting, prepare the kale. Place your 2 packed cups of kale leaves into a medium bowl. Drizzle with 2 teaspoons of olive oil, 1 teaspoon of fresh lemon juice (or lime juice), and a pinch of salt. Gently massage the kale for about one minute until the leaves soften and turn a vibrant dark green.
- In a separate small bowl, combine the plain Greek yogurt, mayonnaise, chipotle sauce, 1 teaspoon of fresh lemon juice (or lime juice), agave syrup (or honey), and 1/2 teaspoon of kosher salt. Whisk until the sauce is completely blended and smooth. Taste and adjust the chipotle sauce to your preferred spice level.
Phase 3: Toast the Chili-Lime Peanuts (Unique Twist)
- While your roasted elements are still warm, prepare the chili-lime peanuts. Toast 1/4 cup of plain roasted peanuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Remove from heat, toss immediately with a pinch of chili powder and a tiny squeeze of fresh lime juice, then roughly crush them (a mortar and pestle or rolling pin works great). Set aside.
Phase 4: Assemble and Serve Your Bowls
- Divide the warm cooked brown rice (or your chosen grain) between two bowls.
- Add a generous portion of the tender massaged kale.
- Distribute the perfectly roasted sweet potato and juicy roasted chicken evenly.
- Top each bowl with slices or cubes of fresh avocado, a sprinkle of crumbled feta cheese, and a garnish of chopped green onions.
- Drizzle that creamy, smoky chipotle sauce generously over everything.
- Sprinkle the toasted, crushed chili-lime peanuts over the top. Serve immediately and enjoy!
Nutrition
Notes
This recipe is a champion for meal prep and managing leftovers! Store components separately in airtight containers in the refrigerator for best results; roasted chicken, sweet potatoes, and massaged kale will last 3-4 days, sauce up to 5 days. Reheat roasted items in the oven or air fryer, and rice in the microwave. Assemble bowls just before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.