Roasted Sweet Potatoes and Chicken

• 2 tbsp Avocado Oil
• 1 medium Sweet Potato (peeled and cut into 1/2 inch pieces)
• 8 oz Chicken Breast (cut into bite-sized pieces)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Kosher Salt (or 1/4 tsp Sea Salt)
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1/4 tsp Cayenne Pepper
• 1/8 tsp Ground Cinnamon

Kale

• 2 packed cups Kale Leaves
• 2 tsp Olive Oil
• 1 tsp fresh Lemon Juice (or Lime Juice)
• Pinch of Salt

Sauce

• 1/4 cup plain Greek Yogurt
• 2 tbsp Mayonnaise (such as Duke’s or Hellman’s)
• 1 tbsp Chipotle Sauce (or 1 tsp finely chopped Chipotle in Adobo)
• 1 tsp fresh Lemon Juice (or Lime Juice)
• 1/2 tsp Agave Syrup (or Honey)
• 1/2 tsp Kosher Salt (or 1/4 tsp Sea Salt, plus more to taste)

Bowls Toppings and Base

• 2 cups cooked Brown Rice (or White Rice)
• 1/4 cup crumbled Feta Cheese
• 1 medium Avocado (sliced or diced)
• Chopped Green Onions (for garnish, optional)