These sweet potato kale and chicken lunch bowls make such a flavorful healthy easy meal prep idea! Perfect for the colder months, these healthy lunch bowls are loaded with colorful vegetables and protein and are full of vitamins, minerals and antioxidants.
These nutritious sweet potato chicken bowls come with an easy almond butter dressing and are a great source of fiber and protein. This combo will fill you up at lunch for many hours so that you can focus on what you’re actually doing at the moment and not on what you’re going to eat next.
Sweet Potato Kale and Chicken Lunch Bowl Ingredients
Sweet Potatoes. We need a sweet potato for the carbs and to add that sweet flavor. If you don’t have sweet potatoes, feel free to add roasted pumpkin or butternut squash or go for other sources of carbs you love.
Kale. Highly nutritious and versatile, kale is the main leafy green in these lunch bowls. It’s full of vitamins (especially A, C and K) and minerals, but it’s also a great source of protein. If you don’t have kale, you can use any of its cruciferous brothers to make this recipe. Cabbage of any color would be great, as well as arugula. Lettuce will be a great option here. In case you use arugula or lettuce, don’t massage them – they will get soggy.
Chicken. Chicken breast, chicken thighs, whichever part of the chicken you’ve got it’s going to work. You can use leftover chicken for this recipe, rotisserie chicken will be great in this as well.
More Vegetables. Use whatever you like! I like tomatoes, cucumbers, onions and garlic, so that’s what I added to these bowls for some extra variety and flavors.
Almond Butter Dressing. You can probably even use a seed butter here, but I made a dressing using almond butter, garlic, lemon juice and some tamari sauce. It was delicious, but feel free to use any type of dressing you already love.
Cheese (optional). I was craving cheese that particular day when I made these bowls, so I added some shredded mozzarella. You can skip it if you’re dairy-free. Or use whichever type of cheese you like.
How To Make These Sweet Potato Kale and Chicken Lunch Bowls
Start making these healthy lunch bowls by prepping the sweet potato. Peel and chop the sweet potato into cubes. Mix the sweet potatoes with some salt, olive oil and hot paprika to coat each cube. Spread sweet potatoes in a single layer over a baking sheet lined with parchment paper. Then bake at 180C/350F for about 25 minutes.
Next, if you don’t have chicken – cook some. Use boneless, skinless chicken and season in any way you like. I like mine simple – some salt and pepper go a long way. I usually either poach the chicken with salted water for about 15-20 minutes and then shred it. Or, rub with the black pepper and salt and sear on each side for about 7-8 minutes on the stove with olive oil. As mentioned, if you have already cooked chicken – go for it!
Time for some greens! Wash and chop the kale and rub it with garlic, a little bit of lemon juice and olive oil for about a minute. That’s enough. Chop the other fresh vegetables you’d like to use. I chopped some tomatoes, cucumbers and red onions and they were perfect for these bowls.
For the almond butter sauce, simply blend the almond butter with lemon juice or vinegar, tamari sauce, minced garlic, water and crushed red pepper.
Once you’ve got all these components ready – start assembling your bowls. Some kale, some sweet potatoes, some chicken, some almond butter dressing on top, your power bowls are ready!
Yes, this is the perfect meal prep recipe! You can use it for lunch or for dinner…to me, it’s more of a lunch material.
To meal prep, assemble the bowls with kale (not rubbed!), sweet potatoes, chicken, cut-up cucumbers, whole cherry tomatoes and chopped-up onions. store the dressing separately.
Make sure to adjust the recipe to as many servings as you’d like to have during the week.
How To Store
Store the sweet potato chicken lunch bowls in sealed airtight containers in the fridge for about 3 days.
More Healthy Lunch Recipes
I hope you enjoy these healthy sweet potato kale and chicken lunch bowls and if you need more healthy ideas, make sure to check out these recipes:
- Mediterranean Baked Falafel Bowls
- Super Healthy Cobb Salad To Meal Prep For The Week
- Super Fresh Arugula, Avocado Shrimp Salad
- 5 cups kale
- 2 clove garlic, minced
- 1 tsp olive oil
- salt to taste
- 1 tsp lemon juice
Roasted Sweet Potatoes
- 1 medium-sized sweet potato, peeled and chopped in cubes
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp crushed pepper
- Salt and pepper
- 8oz cooked chicken
- 2 cucumbers
- 1 cup cherry tomatoes
- 1 small red onion, chopped
- cheese (optional)
Almond Butter Dressing
- 3 tbsp almond butter
- 1 tsp lemon juice
- 1 garlic clove, minced
- 1 tsp crushed red pepper
- 1 tsp tamari sauce
- 1 tbsp water
- Preheat the oven to 180C/350F. Peel and chop the sweet potato. Mix the sweet potato cubes with some salt, olive oil and hot paprika to coat. Spread sweet potatoes in a single layer over a baking sheet lined with parchment paper. Then bake for about 25 minutes or until tender.
- Wash and chop the kale and rub it with garlic, a little bit of lemon juice and olive oil for about a minute.
- Chop the other fresh vegetables you'd like to use. I chopped some tomatoes, cucumbers and red onions and they were perfect for these bowls.
- For the almond butter sauce, simply blend the almond butter with lemon juice or vinegar, tamari sauce, minced garlic, water and crushed red pepper. Add salt and pepper to taste.
- Start assembling your bowls with some kale, some sweet potatoes, some chicken, some almond butter dressing on top, your power bowls are ready!
Amount Per Serving: Calories: 501Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 80mgSodium: 592mgCarbohydrates: 35gFiber: 9gSugar: 11gProtein: 31g