What size and type of sweet potato is best for grilled chicken sweet potato bowls?

Choose a sweet potato weighing between 8 to 12 ounces for this recipe, as that size offers a good balance of cooking time and portion size. You can use regular orange-fleshed sweet potatoes for their natural sweetness and texture. Peel and cube the sweet potato into roughly 1-inch pieces to ensure even roasting or grilling.

Can I swap out the rice for a healthier or low-carb alternative in this bowl?

Yes, you can replace rice with alternatives like quinoa, barley, or cauliflower rice. Quinoa and barley add extra fiber and protein, while cauliflower rice cuts down on carbs and calories. These options cook faster or can be used raw (in the case of cauliflower rice) and maintain a satisfying base for the bowl’s ingredients.

How do I make this grilled chicken sweet potato bowl vegetarian-friendly?

To make a vegetarian version, replace the grilled chicken with protein-rich options like black beans, chickpeas, or tofu. Roast the sweet potatoes as usual and add the plant-based protein when assembling the bowl. You may also include additional vegetables or leafy greens to increase the nutrient content and keep the meal filling.

What is the role of cinnamon in the seasoning, and can I leave it out?

Cinnamon adds a subtle warmth that complements the natural sweetness of the potatoes and enriches the flavor profile of the bowl. However, if you’re not a fan or have dietary restrictions, you can omit it without drastically changing the dish. Consider adding mild spices like smoked paprika or cumin as a substitute for added depth.

What’s the best way to store and reheat leftovers without losing flavor or texture?

Store leftover components separately in airtight containers in the refrigerator, keeping sweet potatoes, grilled chicken, and rice apart to maintain their texture. Leftovers will stay fresh for up to three days. Reheat gently in the microwave or on the stove until warm, and prepare any fresh greens or kale just before serving to preserve their tenderness and color.

Grilled Chicken Sweet Potato Bowl Recipe With Kale 2024

Ingredients

Scale

2 tablespoons avocado oil

1 medium sweet potato, peeled and cut into 1/2 to 1-inch pieces (about 10 ounces)

8 ounces chicken breast, cut into bite-sized pieces

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cinnamon

2 packed cups kale leaves

2 teaspoons olive oil

1 teaspoon fresh lemon or lime juice

A pinch of salt

2 cups cooked brown rice

1/4 cup crumbled feta cheese

1 medium avocado, sliced or diced

Chopped green onions for garnish

1/4 cup plain Greek yogurt

2 tablespoons mayonnaise

1 tablespoon chipotle sauce or 1 teaspoon finely chopped chipotle in adobo

1 teaspoon fresh lemon or lime juice

1/2 teaspoon agave syrup or honey

1/2 teaspoon kosher salt, plus more to taste

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Instructions

1-First Step: Mise en Place and Marinating Start by trimming and patting dry the chicken, then slice it into even pieces. Prepare the sweet potatoes by peeling and cubing them. Mix the seasoning blend and marinate the chicken for 15 20 minutes to infuse flavors, just like in the original roasted version.

2-Second Step: Grill the Sweet Potatoes and Chicken Preheat your grill or oven to 400°F. Toss sweet potatoes in oil and seasoning, then grill or roast for 10 minutes. Add the marinated chicken and continue cooking until done, ensuring even roasting as per the directions.

3-Third Step: Prepare the Kale and Sauce Massage the kale with oil, lemon juice, and salt until tender. Whisk together the creamy chipotle sauce ingredients for a flavorful finish.

4-Fourth Step: Assemble the Bowl Divide the brown rice, kale, sweet potatoes, and chicken into bowls. Top with avocado, feta, and green onions, then drizzle with sauce for a complete meal.

Notes

🍠 Use a sweet potato weighing between 8-12 ounces for best texture and flavor.
🌶️ The ground cinnamon adds a warm, complementary flavor to the sweet potatoes.
🥬 Substitute kale with Tuscan kale, baby kale, spinach, arugula, or rainbow chard to vary greens.

Author: Brandi Oshea
Prep Time: 35 minutes
Cook Time: 25 minutes
Category: Main Dish, Bowl
Method: Roasting, Massaging, Mixing
Cuisine: American
Diet: Gluten-Free, High-Protein

Nutrition

Serving Size: 1 bowl
Calories: 640
Sugar: 8g
Sodium: 2006mg
Fat: 21g
Saturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 85g
Fiber: 12g
Protein: 32g
Cholesterol: 75mg