Oh my goodness, let me tell you about my absolute love for roasted sweet potato chicken kale and rice bowls for two! These bowls are not just a meal; they’re a cozy hug in a dish. I remember the first time I made them—it was a chilly evening, and the sweet aroma of roasted sweet potatoes filled my kitchen. The combination of tender chicken, hearty kale, and fluffy rice creates a perfect balance that’s both satisfying and healthy. Plus, it’s super easy to whip up! Whether you’re cooking for date night or just a cozy dinner for yourself, this dish checks all the boxes. You get the sweetness from the potatoes, the savory chicken, and that wonderful pop of color and nutrition from the kale. Trust me, you’ll want to keep this recipe in your back pocket for those busy weeknights when you still want something delicious and nourishing!
Ingredients List
Getting all your ingredients ready is the first step to making these delightful bowls! Here’s what you’ll need:
- 2 medium sweet potatoes, diced
- 2 chicken breasts, cubed
- 2 cups kale, chopped
- 1 cup rice, uncooked
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Make sure to have everything prepped and ready to go before you start cooking. It just makes the whole process smoother and so much more enjoyable!
How to Prepare Roasted Sweet Potato Chicken Kale and Rice Bowls for Two
Preheat the Oven
First things first, let’s get that oven preheated! Set it to 425°F (220°C) because we want our sweet potatoes to roast beautifully, developing that caramelized sweetness. Preheating is crucial—it ensures even cooking right from the start!
Prepare the Sweet Potatoes
Now, grab those diced sweet potatoes and toss them in a bowl with olive oil, garlic powder, paprika, salt, and pepper. Make sure every piece is well-coated; this seasoning is where the magic happens! Spread them out on a baking sheet in a single layer and pop them in the oven. Roast for about 25-30 minutes, flipping halfway through, until they’re tender and golden.
Cook the Rice
While the sweet potatoes are roasting, you can cook your rice. Follow the package instructions for perfect fluffy rice. Usually, it takes about 15-20 minutes. Don’t forget to season the water a bit for extra flavor!
Cook the Chicken and Kale
Next up, heat a skillet over medium heat and add your cubed chicken. Cook for about 5-7 minutes until golden brown and no longer pink inside. Once it’s looking good, toss in the chopped kale and sauté for another 3-4 minutes until it’s wilted and vibrant. That’s where the nutrients come to life!
Combine and Serve
Now, it’s assembly time! Grab your bowls and start layering: first, add a scoop of rice, then the chicken and kale mixture, and finally top it with those glorious roasted sweet potatoes. Serve warm and enjoy every colorful bite—you’ve earned it!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- Flavorful combination of sweet, savory, and earthy ingredients.
- Packed with nutrients from sweet potatoes, kale, and lean chicken.
- Perfectly portioned for two, making it great for date night or meal prep.
- Customizable with your favorite spices or extra veggies!
Tips for Success
To take your roasted sweet potato chicken kale and rice bowls to the next level, here are some of my favorite tips! First, don’t be shy with the seasonings—feel free to experiment with spices like cumin or chili powder for a little kick. If you’re looking to add more veggies, roasted bell peppers, zucchini, or even broccoli would fit right in! Another great idea is to drizzle a bit of balsamic glaze over the finished bowls for an extra layer of flavor. And if you want a creamy touch, a dollop of Greek yogurt or avocado slices on top can elevate the dish beautifully. Enjoy playing around with your bowls!
Storage & Reheating Instructions
Leftovers from your roasted sweet potato chicken kale and rice bowls can be stored in an airtight container in the fridge for up to 3 days. Just make sure they cool down a bit before sealing—this helps prevent condensation and keeps everything fresh! When you’re ready to enjoy them again, simply reheat in the microwave for about 1-2 minutes, or until warmed through. If you prefer, you can also heat them in a skillet over medium heat for a few minutes, stirring occasionally. This way, you can maintain that lovely texture and flavor!
Nutritional Information
One serving of these delicious roasted sweet potato chicken kale and rice bowls contains approximately 450 calories, with 15g of fat, 25g of protein, and 56g of carbohydrates. It also has about 6g of sugar and 8g of fiber. Please note that these values are estimates and can vary based on ingredient brands and cooking methods.
FAQ Section
Can I use other vegetables in this recipe? Absolutely! Feel free to swap in your favorites like bell peppers, zucchini, or even Brussels sprouts. Just make sure they have a similar cooking time to the sweet potatoes.
Can I make this dish vegetarian? Yes! You can easily replace the chicken with chickpeas or tofu for a hearty vegetarian option. Just season them well and cook until crispy!
How do I reheat leftovers? I recommend microwaving for about 1-2 minutes, or heating in a skillet over medium heat. This way, you keep that delicious texture intact.
Is this recipe gluten-free? Yes! All the ingredients are naturally gluten-free, making it a great option for those with dietary restrictions.
Can I prepare this dish in advance? You can definitely prep the sweet potatoes and chicken ahead of time. Just store them separately in the fridge, and assemble the bowls when you’re ready to eat!
For more delicious recipes, check out healthy chicken bowls or creamy garlic pasta.
Print
Roasted Sweet Potato Chicken Kale and Rice Bowls for Two Bliss
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This dish features roasted sweet potatoes, chicken, kale, and rice, all combined for a balanced meal.
Ingredients
- 2 medium sweet potatoes, diced
- 2 chicken breasts, cubed
- 2 cups kale, chopped
- 1 cup rice, uncooked
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, mix sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes.
- While sweet potatoes roast, cook rice according to package instructions.
- In a skillet, cook chicken over medium heat until golden brown and cooked through.
- Add kale to the skillet and sauté until wilted.
- Combine cooked rice, chicken, kale, and roasted sweet potatoes in bowls.
- Serve warm.
Notes
- Adjust seasoning to your liking.
- Feel free to add other vegetables.
- This dish can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Sautéing, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: roasted sweet potato chicken kale and rice bowls for two
