Sweet Potato Chicken Bowl

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 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 bite size
  • 2 tbsp coconut aminos or your favorite low-sodium soy sauce
  • 2 cups brown rice, cooked


  1. 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.

  2. 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.

  3. 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. 

  4. In a bowl, add ½ cup 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.