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This hearty Chicken and Sweet Potato Bowl has become my weeknight dinner salvation when cooking for two. Perfect for busy evenings, these colorful bowls combine protein-packed chicken, nutrient-dense sweet potatoes, and a creamy avocado dressing that ties everything together beautifully.
I created this recipe during a particularly hectic work week when I needed something substantial yet quick. Now it's our regular Tuesday night dinner that we look forward to all day.
Ingredients
- For the Roasted Sweet Potatoes:
- Large sweet potato: Packed with vitamin A and fiber for lasting energy
- Olive oil: Helps achieve that perfect caramelized exterior
- Paprika: Adds a subtle smoky sweetness that complements the potato
- Salt and pepper: Enhances the natural flavors
- For the Chicken:
- Chicken breast: Lean protein that takes on flavors beautifully
- Olive oil: Prevents sticking and helps spices adhere
- Garlic powder: Provides aromatic depth without the prep work of fresh garlic
- Cumin: Adds earthy warmth that pairs perfectly with sweet potato
- Chili powder: Brings gentle heat without overwhelming the dish
- For the Bowls:
- Fresh spinach or mixed greens: Adds vibrant color and nutritional punch
- Cherry tomatoes: Bursts of juicy sweetness that brighten each bite
- Cucumber: Provides refreshing crunch and hydration
- Red onion: Offers sharp contrast to the sweeter elements
- For the Avocado Dressing:
- Ripe avocado: Creates a creamy base with healthy fats
- Greek yogurt: Adds tanginess and protein
- Lime juice: Brightens and preserves the avocado's color
- Water: Adjusts consistency to your preference
Step-by-Step Instructions
- Roast the Sweet Potatoes:
- Begin by preheating your oven to 400°F. This temperature is crucial for achieving that perfect caramelization. Peel and dice your sweet potato into ½-inch cubes for even cooking. Spread them in a single layer on a baking sheet giving them plenty of room to roast properly. Drizzle with olive oil and season generously with paprika, salt, and pepper, using your hands to ensure each piece is coated. Roast for 20-25 minutes, flipping them halfway through cooking. The sweet potatoes are done when they're fork-tender with golden, slightly crispy edges.
- Prepare the Protein:
- While the sweet potatoes work their magic in the oven, focus on the chicken. Heat your olive oil in a skillet over medium-high heat until it shimmers. Season your diced chicken pieces thoroughly with the spice mixture, making sure each piece gets evenly coated. Add the chicken to the hot pan in a single layer, allowing it to develop a golden crust before stirring. Cook for 6-8 minutes total, stirring occasionally to ensure even browning. The chicken is done when it's no longer pink inside and has reached 165°F.
- Make the Avocado Dressing:
- While everything is cooking, prepare your dressing. Scoop the avocado flesh into a blender or food processor. Add Greek yogurt and lime juice along with a pinch of salt and pepper. Blend until completely smooth, gradually adding water one tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning as needed. The dressing should be pourable but still thick enough to coat the back of a spoon.
- Assemble Your Bowls:
- Start with a bed of fresh greens divided between two bowls. Arrange the roasted sweet potatoes and cooked chicken next to each other rather than mixing them. This creates a more visually appealing presentation. Add the cherry tomatoes, cucumber, and red onion in separate sections. Drizzle everything generously with the avocado dressing. Finish with a final crack of black pepper and squeeze of lime if desired.
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The sweet potato is truly the star ingredient here. I discovered its perfect pairing with these spices during a cooking class years ago, and it completely transformed how I approach weeknight meals. The natural sweetness develops beautifully when roasted at high heat, creating caramelized edges that add incredible depth to the bowl.
Make-Ahead Options
The components of this bowl can be prepped up to three days in advance. Roast the sweet potatoes and cook the chicken, then store them separately in airtight containers in the refrigerator. The avocado dressing stays green for about 24 hours if you add extra lime juice and store it with plastic wrap pressed directly onto the surface. When ready to eat, simply reheat the chicken and sweet potatoes in the microwave for 1-2 minutes before assembling your bowls with the fresh ingredients.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Swap chicken for chickpeas or tofu for a plant-based version with similar protein content. Any root vegetable works in place of sweet potatoes butternut squash or regular potatoes are excellent alternatives. For the greens, kale, arugula, or even shredded cabbage can stand in for spinach, each bringing their unique flavor and texture. The dressing can be simplified with just avocado and lime juice if you're avoiding dairy.
Serving Suggestions
These bowls are perfectly balanced on their own, but you can elevate them for special occasions. A sprinkle of toasted pepitas or sunflower seeds adds wonderful texture contrast. For additional flavor dimensions, consider adding crumbled feta cheese, a dollop of salsa, or a few slices of pickled jalapeño. When serving for date night, pair with a crisp Sauvignon Blanc or light lager that won't overpower the subtle flavors of the bowl.
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The beauty of these Chicken and Sweet Potato Bowls lies in their simplicity. Once you master the basic formula, you'll find yourself creating endless variations that suit your taste preferences and what's fresh in your kitchen. It's become our favorite way to clean out the vegetable drawer while still enjoying a meal that feels intentional and nourishing.
Frequently Asked Questions
- → How do I roast sweet potatoes evenly?
Dice the sweet potatoes evenly, toss them with oil and spices, and spread them in a single layer on the baking sheet. Flip halfway through roasting for even cooking.
- → What’s the best way to cook chicken for this dish?
Season diced chicken with spices and cook in a skillet over medium-high heat with a bit of oil. Stir occasionally to ensure even browning and cook through.
- → Can I prepare the avocado dressing ahead of time?
Yes, you can! Store it in an airtight container in the refrigerator for up to 24 hours. To prevent browning, press plastic wrap tightly over the surface.
- → What greens work best for these bowls?
Fresh spinach or mixed greens are excellent options. You can also try arugula or kale for a slightly different flavor profile.
- → How can I customize this dish for dietary preferences?
Substitute Greek yogurt in the dressing with a dairy-free alternative for a vegan-friendly option, or swap the chicken for tofu or tempeh as a plant-based protein.