Description
This wholesome and vibrant recipe features roasted sweet potatoes seasoned with warm spices, tender skillet-cooked chicken breasts with a hint of paprika and turmeric, sautéed kale with lemon, and fluffy brown rice. Perfect for a balanced and nutritious meal bowl, it combines a variety of textures and flavors that are both satisfying and healthy.
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
Rice and Kale
- 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 to prep for roasting the sweet potatoes.
- Prep Sweet Potatoes: Wash, peel, and cut sweet potatoes into 1-inch cubes for even roasting.
- Toss Sweet Potatoes: Place the cubes in a large bowl and coat evenly with 1 tablespoon olive oil and all the spices—ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly.
- Roast Sweet Potatoes: Spread the seasoned cubes in a single layer on the prepared baking sheet without overcrowding. Roast in the oven for 25-30 minutes, flipping halfway, until golden brown and tender.
- Prepare Chicken: While roasting, pat chicken breasts dry. Season both sides with salt, paprika, turmeric, black pepper, and drizzle with olive oil, massaging the spices in to coat well.
- Cook Chicken: Heat a skillet over medium heat and add olive oil. Place chicken breasts in hot oil and cook undisturbed for 6-7 minutes until a golden crust forms. Flip and cook another 6-7 minutes until cooked through and juices run clear.
- Sauté Kale: In the same skillet, add olive oil and chopped kale. Sauté briefly until kale is wilted but still vibrant. Remove from heat and toss with lemon juice.
- Assemble Bowls: Divide cooked brown rice into bowls. Top with roasted sweet potatoes, sautéed kale, and sliced chicken breasts. Serve warm and enjoy your balanced meal bowl.
Notes
- Ensure sweet potato cubes are similar in size for even roasting.
- Use parchment paper or a silicone mat to prevent sticking on the baking sheet.
- Check chicken internal temperature reaches 165°F (75°C) for safe consumption.
- You can substitute kale with spinach or another leafy green.
- For extra flavor, drizzle with a tahini or yogurt-based sauce.
