Description
These hearty and nutritious bowls combine roasted sweet potatoes, tender chicken, sautéed kale, and fluffy rice, topped with a zesty dressing. Perfect for a cozy dinner for two, this dish balances sweet, savory, and tangy flavors for a satisfying meal.
Ingredients
Units
Scale
For the Sweet Potatoes:
- 1 medium sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the Chicken:
- 2 small boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Kale:
- 2 cups kale, stems removed and chopped
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Pinch of salt
For the Rice:
- 1/2 cup uncooked rice (white, brown, or jasmine)
- 1 cup water or chicken broth
- Pinch of salt
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Rice:
- Rinse the rice and combine with water or chicken broth in a small saucepan. Add a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes (or until liquid is absorbed). Fluff with a fork and set aside.
- Roast the Sweet Potatoes:
- Preheat the oven to 425°F (220°C).
- Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
- Cook the Chicken:
- Rub the chicken breasts with olive oil, thyme, garlic powder, salt, and pepper.
- Heat a skillet over medium heat and cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice.
- Sauté the Kale:
- Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add kale and sauté for 3–4 minutes until wilted. Drizzle with lemon juice and a pinch of salt. Remove from heat.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper.
- Assemble the Bowls:
- Divide the cooked rice between two bowls. Top with roasted sweet potatoes, sliced chicken, and sautéed kale.
- Drizzle with the dressing and serve immediately.
Notes
- For extra protein, add a fried egg or chickpeas to the bowl.
- Substitute quinoa or farro for rice for added variety.
- Add a sprinkle of feta cheese or chopped nuts for extra flavor and texture.