Description
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
- 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 (150 g), halved
- 1 ripe avocado (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 (75 g)
- 1/4 cup plain Greek yogurt (60 g)
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 small garlic clove
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro or parsley leaves
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 95mg
