Description
This wholesome Roasted Sweet Potato, Chicken, Kale, and Rice Bowl combines perfectly roasted sweet potatoes spiced with cumin and smoked paprika, tender pan-seared chicken breasts seasoned with paprika and turmeric, hearty cooked brown rice, and fresh kale dressed with lemon juice. A balanced and nutritious meal perfect for a comforting lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Bowl Base
- 2 cups cooked brown rice
- 4 cups kale, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare Sweet Potatoes: Wash and peel the sweet potatoes, then cut them into evenly sized 1-inch cubes for even roasting.
- Season Sweet Potatoes: Place the cubes in a large bowl, add 1 tablespoon olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper; toss well to coat evenly.
- Roast Sweet Potatoes: Spread the seasoned sweet potato cubes in a single layer on the baking sheet, ensuring they are not overcrowded. Roast in the oven for 25-30 minutes, flipping halfway through until golden and tender.
- Prepare Chicken: While sweet potatoes roast, pat chicken breasts dry. Season both sides with salt, ground paprika, turmeric, black pepper, and drizzle with olive oil, massaging to coat evenly.
- Cook Chicken: Heat a skillet over medium heat, add 1 tablespoon olive oil. Once hot, add chicken breasts, cooking without moving them for 6-7 minutes until a golden crust forms. Flip and cook other side for another 6-7 minutes until cooked through.
- Prepare Kale Dressing: In a bowl, toss chopped kale with 1 tablespoon olive oil and 1 tablespoon lemon juice for a fresh, bright flavor.
- Assemble Bowls: Divide cooked brown rice among bowls. Top with roasted sweet potatoes, cooked chicken breasts (sliced if desired), and dressed kale. Serve warm.
Notes
- Make sure sweet potato cubes are cut uniformly for even roasting.
- Do not overcrowd the baking sheet to allow proper caramelization.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- Kale can be massaged longer with lemon juice and oil to soften if preferred.
- This bowl is great for meal prep and stores well refrigerated for up to 3 days.
