Description
Simple and delicious, Sweet Potato Chicken Bowls with Kale and almond butter sauce make a great lunch or meal prep dish!
Ingredients
Units
Scale
For the bowls:
- 2 large sweet potatos, cubed
- 1 small red onion, thinly sliced
- 4 cups chopped kale
- 1 tablespoon extra virgin olive oil, divided
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup shredded carrots
- Chopped almonds, for garnish
- Lime wedges, for garnish
For the almond butter sauce:
- 1/3 cup almond butter
- 2 tablespoons coconut aminos or soy sauce
- 2 tablespoons rice vinegar
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Add the diced sweet potatoes and sliced red onion to the baking sheet and drizzle in 2 teaspoons olive oil and season with salt. Toss to coat and spread the veggies out in a single layer. Bake for 30 minutes, stirring halfway through.
- While the potatoes are roasting, prep the kale. Drizzle the kale with 2 teaspoons extra virgin olive oil. With your fingers, massage the oil into the kale. You’ll feel the kale start to lose its toughness and get more tender. That’s what we’re going for! Set aside.
- Heat 2 teaspoons olive oil in a skillet. Pound the chicken breasts to even thickness with a meat pounder. Season generously with kosher salt and pepper. Cook the chicken for 4-6 minutes on each side. Remove to a plate and let rest for 5 minutes. Slice crosswise into thin strips or chop into cubes.
- Make the almond butter sauce by combining the almond butter, coconut aminos, and rice vinegar in a medium bowl. Add water to thin to your desired consistency.
- Finally, assemble the bowls. Split the kale, sweet potatoes, roasted red onion, chicken, and shredded carrot between 4 bowls. Drizzle with almond butter sauce. Garnish with chopped almonds and lime wedges.