A wonderful and tasty bowl that makes weekday or weeknight meals easy!
We love this Sweet Potato Chicken Bowl! It’s a quick and easy recipe for lunch or dinner that easily incorporates veggies and leftovers you might already have in the fridge… That is kind of the magic of bowls: you just put everything together, serve, and enjoy! And the added bonus? It’s kid-approved.
Check out the video below of Camila making it.
If you want the other kid-friendly dishes Camila makes, try this 15 Minute Chicken and Pasta or Chicken And Spinach Breakfast Bites recipe.
Sweet Potato Chicken Bowl
Servings 4
Ingredients
- 1/2 cup sesame seeds
- 2 tbsp. honey
- 1 bunch kale, de-stemmed and chopped finely
- 1 clove garlic, crushed
- 1 pound cooked ground chicken
- 1 large sweet potato, peeled and chopped in bite-size pcs.
- 2 tbsp. coconut aminos or your favorite low-sodium soy sauce
- 2 cups brown rice, cooked
Instructions
- In a small skillet, add honey and sesame seeds. Toast over medium heat for about 3-5 mins, stirring often. Place seeds on a plate or parchment paper in the fridge to crisp up.
- In a large skillet heat, heat 1 tablespoon of olive oil on high heat and quickly cook kale until browned in a few areas. Sprinkle with a little salt and set aside.
- In the same skillet, heat the remaining olive oil and add crushed garlic, chicken, and diced sweet potato. Cook over medium-high heat until potatoes and chicken are cooked through and slightly golden. Add in coconut aminos and saute for an additional 2-3 minutes.
- In a bowl, add ½ cup of brown rice, ¼ of the chicken-sweet potato mixture, and ¼ of the kale. Sprinkle some sesame seeds on top for crunch and add extra coconut aminos, if desired, to taste.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
Recipe shared on Megyn Kelly TODAY.
