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Sweet Potato Chicken Bowl

Nathan Congleton
Cook Time:
10 mins
Prep Time:
5 mins

Chef notes

This is a quick and easy recipe for lunch or dinner that easily incorporates veggies and leftovers you might already have in the fridge. That’s the magic of bowls: you just put everything together, serve and enjoy!

Technique tip: I use coconut aminos instead of soy sauce. It’s lower sodium, soy free and high in amino acids which help our bodies build protein. Using leftover ground meat can cut back on cooking time for a quick bite. 


  • 1/2 cup sesame seeds
  • 2 tablespoons honey
  • 1 bunch kale, de-stemmed and chopped finely
  • 1 clove garlic, crushed
  • 1 lb cooked ground chicken
  • 1 large sweet potato, peeled and chopped bite size
  • 2 tablespoons coconut aminos or your favorite low sodium soy sauce
  • 2 cups brown rice (precooked)



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 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.