Chicken and Sweet Potato Bowls (Print Version)
# Ingredients:
→ For the Roasted Sweet Potatoes
01 -
1 large sweet potato, peeled and diced
02 -
½ tbsp olive oil
03 -
Salt, to taste
04 -
Pepper, to taste
05 -
½ tsp paprika
→ For the Chicken
06 -
½ lb chicken breast, diced
07 -
½ tbsp olive oil
08 -
Salt, to taste
09 -
Pepper, to taste
10 -
½ tsp garlic powder
11 -
½ tsp cumin
12 -
¼ tsp chili powder
→ For the Bowls
13 -
1 cup fresh spinach or mixed greens
14 -
½ cup cherry tomatoes, halved
15 -
¼ cup cucumber, diced
16 -
¼ cup red onion, thinly sliced
→ For the Avocado Dressing
17 -
1 ripe avocado, pitted and peeled
18 -
1 tbsp Greek yogurt or dairy-free alternative
19 -
1 tbsp lime juice
20 -
Salt, to taste
21 -
Pepper, to taste
22 -
Water, as needed to thin
# Instructions:
01 -
Preheat oven to 400°F (200°C). Place diced sweet potatoes on a baking sheet. Drizzle with ½ tbsp olive oil, sprinkle with paprika, salt, and pepper, and toss to coat. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
02 -
While the potatoes roast, heat ½ tbsp olive oil in a skillet over medium-high heat. Season diced chicken with salt, pepper, garlic powder, cumin, and chili powder. Add chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.