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Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

I made some roasted sweet potatoes and vegetables along with spicy chicken breasts earlier in the week so I could prepare quick, easy, and healthy lunches throughout the week. Today I threw together the chicken, the veggies, and a few leftovers I had in the fridge to make this rice bowl. It was filling and so delicious! Guess what I’ll be having for lunch again tomorrow.

Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

How to Make a Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

Click here for the recipe link for the Roasted Sweet Potatoes & Vegetables.

Click here for the recipe link for the Spicy Chicken Breasts.

Prepare the brown rice, per instructions. Heat the olive oil in a skillet over medium heat. Add the kale, crushed red pepper flakes,  sea salt & freshly cracked pepper, to taste. Cook, stirring often, until wilted, about 3-4 minutes. Heat the drained & rinsed black beans until warm.

Spoon the rice into a serving bowl along with some sliced chicken, roasted sweet potatoes & vegetables, black beans, and sautéed kale. Serve with your favorite hot sauce & enjoy.

Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

 

 

Rice Bowl with Spicy Chicken, Roasted Sweet Potatoes & Vegetables, Black Beans, and Kale

 

Yield: 1

Total Time: 30 minutes 

Ingredients:

3-4 Slices of spicy chicken breast (click recipe link up above)
1 cup roasted sweet potatoes and vegetables (click recipe link up above)
1/2 cup cooked brown rice
1/4 cup cooked black beans
1 tsp olive oil
1 cup kale, chopped
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
Hot sauce, if desired

Directions:

Click recipe link up above for the Roasted Sweet Potatoes & Vegetables.

Click recipe link up above for the Spicy Chicken Breasts.

Prepare the brown rice, per instructions. Heat the olive oil in a skillet over medium heat. Add the kale, crushed red pepper flakes,  sea salt & freshly cracked pepper, to taste. Cook, stirring often, until wilted, about 3-4 minutes. Heat the drained & rinsed black beans until warm.

Spoon the rice into a serving bowl along with some sliced chicken, roasted sweet potatoes & vegetables, black beans, and sautéed kale. Serve with your favorite hot sauce & enjoy.

Recipe and photos by For the Love of Cooking.net

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8 Comments

  1. What a healthy, filling and delicious meal!

  2. It looks like a terrific meal, Pam, but could I have mine on a plate so the foods don’t touch?

  3. I love “bowl” meals, and this sounds so good with all the veggies!

  4. I made this tonight. I used quinoa instead of brown rice. it turned out pretty bland. i ended up having to add peanut sauce and extra siracha.