Smoky Chicken, Sweet Potato And Black Bean Kale Salad Recipe

Step-by-Step: Building Your Power Bowl

• STEP 1.Toss the sweet potato cubes with a drizzle of oil, a sprinkle of salt, and just a pinch of cinnamon for warmth. Roast them in the oven at 425°F for about 25 minutes, flipping once halfway through to ensure even browning. And here’s a little tip—make extra because these are seriously addictive and tend to disappear fast!

• STEP 1.Start by pounding the chicken breasts to an even thickness so they cook uniformly. Rub them all over with a smoky spice blend, making sure to work it under the skin for maximum flavour. Grill the chicken for about 6 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep it juicy and tender.

• STEP 2.In a large bowl, toss the chopped kale with a generous squeeze of lime juice. Use your hands to massage the leaves for about 2 minutes until they soften and turn a deeper green. This simple step helps remove bitterness and gives the kale a much better texture.

• STEP 3.Start by layering the massaged kale as the base of your bowl. Add the warm roasted sweet potatoes on top, followed by slices of juicy chicken. Scatter over the black beans and creamy avocado, then finish with a sprinkle of pepitas and a generous drizzle of your favorite dressing.