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This filling Chicken and Sweet Potato Bowl has been my go-to dinner fix when cooking for my partner and me. These colorful meals are just right for those busy nights, mixing tasty chicken, good-for-you sweet potatoes, and a smooth avocado sauce that brings it all together nicely.
I came up with this dish during a super busy work week when I needed something filling but fast. It's now our Tuesday tradition that gets us through the workday just thinking about it.
Ingredients
- For the Roasted Sweet Potatoes:
- Large sweet potato: Gives you lots of vitamin A and fiber to keep you full
- Olive oil: Creates that yummy brown outside layer
- Paprika: Brings a light smoky sweetness that works well with the potato
- Salt and pepper: Brings out all the natural tastes
- For the Chicken:
- Chicken breast: Good protein that soaks up flavors really well
- Olive oil: Keeps food from sticking and helps spices stick to chicken
- Garlic powder: Adds flavor depth without chopping fresh garlic
- Cumin: Gives an earthy warmth that goes great with sweet potato
- Chili powder: Adds a bit of heat without being too much
- For the Bowls:
- Fresh spinach or mixed greens: Adds bright color and lots of nutrients
- Cherry tomatoes: Little pops of juicy sweetness in every bite
- Cucumber: Gives a cool crunch and freshness
- Red onion: Adds a zingy contrast to the sweeter stuff
- For the Avocado Dressing:
- Ripe avocado: Makes a smooth base with good fats
- Greek yogurt: Gives a nice tang and extra protein
- Lime juice: Makes everything taste fresh and keeps avocado green
- Water: Makes it as thick or thin as you like
Step-by-Step Instructions
- Roast the Sweet Potatoes:
- Start by turning your oven to 400°F. This heat will make them nice and caramelized. Peel and cut your sweet potato into small ½-inch chunks so they cook evenly. Put them on a baking sheet with space between pieces for proper browning. Pour some olive oil over them and sprinkle with paprika, salt, and pepper, then mix with your hands until all pieces are coated. Cook for 20-25 minutes, turning them over halfway. They're done when you can easily stick a fork in them and the edges look golden and a bit crispy.
- Prepare the Protein:
- While your potatoes are cooking, get started on the chicken. Warm up the olive oil in a pan over medium-high heat until it looks shiny. Mix your spices and coat the diced chicken pieces all over. Put the chicken in the hot pan in one layer and let it get brown before you stir it. Cook about 6-8 minutes total, stirring now and then for even cooking. The chicken is ready when there's no pink inside and it reaches 165°F.
- Make the Avocado Dressing:
- While everything cooks, let's make the sauce. Scoop out the avocado into a blender. Add in your Greek yogurt and lime juice with a bit of salt and pepper. Blend until it's all smooth, adding water a spoonful at a time until it's just how you want it. Taste it and add more salt or lime if needed. The sauce should pour but still be thick enough to coat a spoon.
- Assemble Your Bowls:
- First, put a layer of greens at the bottom of two bowls. Add the sweet potatoes and chicken side by side instead of mixing them up. This looks nicer when served. Add sections of cherry tomatoes, cucumber, and red onion around the bowl. Pour plenty of the avocado sauce over everything. If you want, add a final bit of black pepper and a squeeze of lime right before eating.
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Sweet potato really shines in this meal. I learned how well it works with these spices at a cooking class a few years back, and it changed how I make weeknight dinners forever. When you roast sweet potatoes hot enough, they get these amazing caramelized edges that make the whole bowl taste incredible.
Make-Ahead Options
You can prep everything for this bowl up to three days early. Cook the sweet potatoes and chicken, then keep them in separate containers in the fridge. The avocado sauce will stay green for about a day if you add extra lime juice and put plastic wrap right on top of it to keep air out. When you're ready to eat, just warm up the chicken and potatoes in the microwave for 1-2 minutes before putting your bowls together with the fresh stuff.
Ingredient Substitutions
This dish works great with whatever you have around. You can use chickpeas or tofu instead of chicken if you want a plant-based meal with similar protein. Any root veggie works instead of sweet potatoes try butternut squash or regular potatoes if that's what you have. For greens, you can use kale, arugula, or even cabbage instead of spinach, each one brings its own taste and feel. The sauce can be as simple as just avocado and lime juice if you don't do dairy.
Serving Suggestions
These bowls are great on their own, but you can dress them up for special nights. Try adding some toasted pumpkin seeds or sunflower seeds for extra crunch. You might like some crumbled feta cheese, a spoonful of salsa, or a few slices of pickled jalapeño for more flavor. If you're making this for date night, try it with a light white wine like Sauvignon Blanc or a light beer that won't overpower the food.
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What's so great about these Chicken and Sweet Potato Bowls is how simple they are. Once you get the hang of the basic idea, you'll find yourself making all kinds of versions based on what you like and what's fresh in your fridge. It's become our favorite way to use up veggies while still having a meal that feels put-together and good for us.
Frequently Asked Questions
- → What’s the trick for roasting sweet potatoes evenly?
Cut the potatoes into similar-sized cubes, coat them with oil and spices, and arrange them in one layer on the pan. Turn them once during roasting for balanced cooking.
- → How should I cook chicken for this meal?
Sprinkle spices over bite-sized chicken pieces and cook in a pan with some oil over medium-high heat. Stir a few times to get a golden, evenly cooked result.
- → Can the avocado sauce be prepped in advance?
Absolutely! Keep it sealed in the fridge for a day. To stop it from browning, press a piece of plastic wrap right down on the surface of the sauce.
- → What leafy greens go well in this dish?
Spinach or mixed salad greens fit nicely. If you’re in the mood to mix it up, arugula or chopped kale are tasty alternatives.
- → How do I adjust this for different diets?
Use a dairy-free yogurt in the dressing for a vegan-friendly option or swap chicken out for tempeh or tofu for a plant-based version.