Desserts
Chicken and Sweet Potato Bowls for Two
Chicken and Sweet Potato Bowls for Two
- Author: Stephanie
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Lunch, Dinner
- Method: Baked, Stovetop
- Cuisine: American, Healthy
- Diet: Gluten Free
Description
These chicken and sweet potato bowls are a healthy, filling, and flavorful meal perfect for lunch or dinner. Roasted sweet potatoes and seasoned chicken are paired with fresh veggies and a creamy avocado sauce, creating a balanced bowl that’s packed with protein, fiber, and nutrients.
Ingredients
Units Scale
- 1 large sweet potato, peeled and diced
- 1 tbsp olive oil, divided
- Salt and pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 lb chicken breast, diced
- 1/2 tsp cumin
- 1/4 tsp chili powder
For the Bowl:
- 1 cup fresh spinach or mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
For the Avocado Dressing:
- 1 ripe avocado, pitted and peeled
- 1 tbsp Greek yogurt (or dairy-free alternative)
- 1 tbsp lime juice
- Salt and pepper, to taste
- Water to thin, as needed
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with 1/2 tbsp olive oil, and season with salt, pepper, and paprika. Toss to coat and spread in an even layer. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
- Cook the Chicken: While the sweet potatoes are roasting, heat the remaining 1/2 tbsp olive oil in a skillet over medium-high heat. Season the diced chicken with salt, pepper, garlic powder, cumin, and chili powder. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.
- Prepare the Avocado Dressing: In a small blender or food processor, blend the avocado, Greek yogurt, lime juice, salt, and pepper until smooth. Add water as needed, a tablespoon at a time, to reach a drizzling consistency.
- Assemble the Bowls: Divide the spinach or greens between two bowls. Top with roasted sweet potatoes, cooked chicken, cherry tomatoes, cucumber, and red onion.
- Serve: Drizzle with the avocado dressing and serve immediately.
Notes
- Make It Dairy-Free: Use a dairy-free yogurt alternative for the avocado dressing.
- Meal Prep Option: Prepare all ingredients and store in separate containers for easy lunch or dinner assembly.
- Additional Toppings: Try adding sliced avocado, pumpkin seeds, or a sprinkle of feta cheese for extra flavor.
