Hey y’all! Looking for a wholesome, flavor-packed meal that comes together in under an hour and is perfect for meal prep, busy weeknights, or a tasty family dinner? These Roasted Sweet Potato, Chicken, Kale, and Rice Bowls are calling your name! Between the caramelized sweetness of roasted sweet potatoes, juicy baked chicken, and hearty greens, you’ll love every satisfying bite. Let’s get cooking!
Why You’ll Love This Roasted Sweet Potato, Chicken, Kale, and Rice Bowls Recipe
- Perfect for healthy meal prep and stays delicious for days.
- Bold flavors from roasted veggies and tender chicken pair perfectly with fluffy rice.
- Customizable for different diets (gluten-free, dairy-free, etc.).
- Great way to sneak in veggies with incredible taste.
- A complete meal in one bowl — satisfying, hearty, and balanced!
Ingredients for Roasted Sweet Potato, Chicken, Kale, and Rice Bowls
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 lb (450g) boneless, skinless chicken breast, diced
- 1/2 teaspoon dried oregano
- 6 cups chopped kale, ribs removed
- 2 teaspoons lemon juice
- 3 cups cooked jasmine or brown rice
- Optional toppings: sliced avocado, hot sauce, toasted sesame seeds
Directions: How to Make Roasted Sweet Potato, Chicken, Kale, and Rice Bowls
Step 1: Prep & Roast the Sweet Potatoes
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Spread sweet potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.
Step 2: Season & Roast the Chicken
- While the sweet potatoes roast, toss the diced chicken breast in a bowl with the remaining olive oil, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- After 15 minutes, push the sweet potatoes to one side of the baking sheet and add the chicken to the other side. Return sheet to the oven and roast for an additional 14-16 minutes, or until chicken is cooked through (165°F internal temp) and sweet potatoes are caramelized.
Step 3: Sauté the Kale
- While the chicken and potatoes finish roasting, heat a large skillet over medium heat. Add chopped kale and a splash of water. Cook, stirring, for 2-3 minutes until wilted and vibrant green. Finish with a squeeze of lemon juice and set aside.
Step 4: Assemble Your Bowls
- Add a scoop (about 1 cup) of rice to each bowl. Top with roasted sweet potatoes, chicken, and sautéed kale.
- Garnish with your choice of avocado, hot sauce, or sesame seeds.
- Serve warm and enjoy!
Notes & Cooking Tips for Roasted Sweet Potato, Chicken, Kale, and Rice Bowls
- Cut sweet potatoes and chicken uniformly so they cook evenly.
- Swap brown rice, quinoa, or cauliflower rice depending on your preference (learn how to cook rice perfectly!).
- To make this dairy-free or vegan, substitute chicken for chickpeas or tofu and check out more plant-based swaps at Healthline’s guide.
Variations on Roasted Sweet Potato, Chicken, Kale, and Rice Bowls
- Mediterranean: Add hummus, sliced cucumber, and cherry tomatoes.
- Spicy Southwest: Use chipotle powder, black beans, and corn for a bold kick.
- Asian-Inspired: Drizzle with soy sauce and sprinkle with sesame seeds and pickled ginger.
Required Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowls
- Chef’s knife and cutting board
- Large skillet
- Cooking spoon or spatula
Storage Instructions for Roasted Sweet Potato, Chicken, Kale, and Rice Bowls
Store components in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on a skillet until warmed through. For longer storage, freeze the cooked chicken, sweet potatoes, and rice separately for up to 3 months. (Kale is best fresh or sautéed day-of.)
Suggested Pairings & Serving Recommendations
- Serve with a drizzle of tahini sauce or a squeeze of fresh lime.
- Pair with a tangy side salad or roasted chickpeas for extra crunch.
- Enjoy cold as a hearty grain bowl the next day!
Pro Tips for the Best Roasted Sweet Potato, Chicken, Kale, and Rice Bowls
- Don’t overcrowd the baking sheet—spread ingredients for better caramelization. (Serious Eats guide to roasting veggies)
- Massage kale with a bit of olive oil before sautéing to soften texture and enhance flavor.
- Always let chicken rest for a few minutes after roasting to maximize juiciness.
Frequently Asked Questions: Roasted Sweet Potato, Chicken, Kale, and Rice Bowls
- Can I prep these bowls ahead of time for meal prep?
- Absolutely! All the ingredients hold up well for 3-4 days when stored separately in the fridge.
- Is it okay to use frozen kale or sweet potatoes?
- Yes, just thaw and pat dry before roasting or sautéing to prevent sogginess.
- How can I make this recipe vegetarian or vegan?
- Swap the chicken for roasted chickpeas or tofu and enjoy a delicious plant-based alternative!
Prep time: 15 minutes | Cook time: 30-35 minutes | Total time: 45-50 minutes | Serves: 4
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breast, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 bunch kale, stems removed and chopped
- 2 cups cooked brown rice
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet.
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2Roast sweet potatoes for 25-30 minutes, stirring halfway, until tender and lightly browned.
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3While the sweet potatoes are roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken, smoked paprika, garlic powder, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through.
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4Add chopped kale to the skillet with chicken. Sauté for 3-4 minutes until kale is wilted and tender.
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5To assemble, divide warm rice between 4 bowls. Top each with roasted sweet potatoes, chicken, and sautéed kale. Serve immediately.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410 caloriescal
Protein:
27gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
52gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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