Ingredients
Scale
- 1 medium Sweet Potato
- 8 oz. Chicken Breast
- 2 cups Kale Leaves
- 2 cups cooked Brown Rice
- 1/4 cup plain Greek Yogurt
- 2 tbsp. Mayonnaise
- 1 tbsp. Chipotle Sauce
- 1 tsp. fresh Lemon Juice
- 1/2 tsp. Agave Syrup
- 1/2 tsp. Kosher Salt
- 2 tbsp. Avocado Oil
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Chili Powder
- 1/4 tsp. Ground Cumin
- 1/4 tsp. Cayenne Pepper
- 1/8 tsp. Ground Cinnamon
- 2 tsp. Olive Oil
- 1 tsp. fresh Lemon Juice
- pinch of Salt
- 1 medium Avocado
Instructions
- Preheat the oven to 400°F. Toss diced sweet potatoes with avocado oil and spices; roast for 10 minutes.
- Add seasoned chicken pieces to the baking sheet with sweet potatoes; bake for an additional 15 minutes until cooked through.
- Massage kale with olive oil, lemon juice, and salt until tender.
- In a bowl, mix Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave syrup, and salt for the sauce.
- Assemble bowls by layering rice, kale salad, roasted chicken, sweet potatoes, and avocado; drizzle with sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg