This vibrant power bowl brings together juicy spiced chicken, crispy roasted sweet potatoes, fresh salsa, and a creamy avocado herb sauce. It’s balanced, filling, and packed with bold flavors that feel both comforting and fresh at the same time.
Why You’ll Love This Recipe
This recipe is easy enough for a busy weeknight yet impressive enough for a special meal. It combines protein, healthy fats, and complex carbs in one bowl, making it nourishing and satisfying. The zesty avocado sauce ties everything together, while the fresh salsa adds brightness and texture. It’s also highly customizable and great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
2 medium boneless, skinless chicken breasts (about 450 g total), cut into strips
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons finely chopped fresh parsley or cilantro for topping
For the sweet potato fries
2 medium sweet potatoes (about 500 g total), peeled and cut into fries
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh herbs (optional)
For the fresh salsa
1 cup cherry tomatoes (about 150 g), halved
1 ripe avocado (about 150 g), diced
1/4 medium red onion, finely diced
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt, or to taste
For the avocado herb dip
1/2 ripe avocado (about 75 g)
1/4 cup plain Greek yogurt (60 g)
1 tablespoon freshly squeezed lime juice
1 tablespoon olive oil
1 small garlic clove, peeled
1/4 teaspoon salt
1/4 cup fresh cilantro or parsley leaves
Directions
Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper.
In a large bowl, toss the sweet potato fries with olive oil, smoked paprika, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared tray and roast for 25 minutes, turning halfway through, until golden and tender.
While the sweet potatoes are roasting, season the chicken strips with paprika, garlic powder, cumin, salt, and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken strips and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat and set aside.
In a medium bowl, combine the cherry tomatoes, diced avocado, red onion, lime juice, chopped cilantro, and salt. Gently mix and set aside.
To make the avocado herb dip, add the avocado, Greek yogurt, lime juice, olive oil, garlic clove, salt, and fresh herbs to a blender or food processor. Blend until smooth and creamy.
To assemble, divide the sweet potato fries and chicken between two bowls. Top with fresh salsa and drizzle generously with the avocado herb dip. Finish with chopped parsley or cilantro and serve immediately.
Servings and timing
This recipe yields 2 generous servings.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: approximately 45 minutes
Variations
You can swap chicken breast for chicken thighs for a juicier result. The sweet potatoes can be replaced with roasted carrots or regular potatoes. For extra greens, add a handful of spinach or arugula to the bowl before serving. If you prefer a spicier flavor, add chili flakes or a pinch of cayenne to the chicken seasoning.
Storage/Reheating
Store the chicken, sweet potatoes, salsa, and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sweet potatoes in a skillet or oven until warmed through. The salsa and avocado sauce are best served cold and freshly stirred before use.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare all components in advance and assemble the bowls just before serving.
Is this recipe suitable for meal prep?
Absolutely. Store each component separately to maintain the best texture and flavor.
Can I use frozen sweet potatoes?
Fresh sweet potatoes are recommended, but frozen can be used if fully thawed and dried before roasting.
What can I substitute for Greek yogurt?
You can use plain strained yogurt or a thick dairy-free yogurt alternative.
How do I know when the chicken is fully cooked?
The chicken should be opaque throughout and reach an internal temperature of 165°F (74°C).
Can I bake the chicken instead of pan-frying?
Yes, you can bake the chicken at 400°F (200°C) for about 18–20 minutes.
Is this recipe spicy?
It is mildly spiced, but you can easily increase or reduce the spices to taste.
Can I add grains to this bowl?
Yes, cooked rice, quinoa, or couscous pair very well with this dish.
How can I make the sauce thinner?
Add a tablespoon of water or extra lime juice and blend again until desired consistency.
What herbs work best for garnish?
Fresh parsley or cilantro both complement the flavors beautifully.
Conclusion
This chicken and sweet potato power bowl is a complete, flavorful meal that delivers comfort and freshness in every bite. With simple ingredients, clear steps, and plenty of room for customization, it’s a recipe you’ll come back to again and again.
This chicken and sweet potato power bowl is a wholesome, satisfying meal featuring juicy spiced chicken, roasted sweet potato fries, fresh avocado-tomato salsa, and a creamy avocado herb sauce. It’s vibrant, nourishing, and perfect for lunch or dinner.
Ingredients
For the chicken:
2 medium boneless, skinless chicken breasts (450 g), cut into strips
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons finely chopped fresh parsley or cilantro (for garnish)
For the sweet potato fries:
2 medium sweet potatoes (500 g), peeled and cut into fries
Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
In a large bowl, toss sweet potato fries with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the tray and roast for 25 minutes, turning halfway through.
While sweet potatoes roast, season chicken with paprika, garlic powder, cumin, salt, and black pepper.
Heat olive oil in a skillet over medium heat. Cook chicken for 6–8 minutes, stirring occasionally, until browned and cooked through. Set aside.
In a bowl, combine cherry tomatoes, diced avocado, red onion, lime juice, chopped cilantro, and salt. Gently mix and set aside.
For the dip, blend avocado, Greek yogurt, lime juice, olive oil, garlic, salt, and herbs in a food processor until smooth.
To assemble, divide sweet potatoes and chicken into two bowls. Top with fresh salsa and drizzle with avocado herb dip. Garnish with herbs and serve.
Notes
Swap chicken breast for chicken thighs for a juicier result.
Add chili flakes to the chicken for more heat.
Serve over quinoa or rice to make it even heartier.
Store components separately for best texture during meal prep.
