Sweet Potato Chicken Bowl (Print Version)
# Ingredients:
→ To Make Roasted Sweet Potatoes
01 -
1 big sweet potato, diced after peeling
02 -
1/2 tablespoon olive oil
03 -
Pepper as desired
04 -
A bit of salt to taste
05 -
1/2 teaspoon smoked paprika
→ To Prep the Chicken
06 -
8 ounces chicken breast, cut into cubes
07 -
1/2 tablespoon olive oil
08 -
Dash of salt as needed
09 -
Sprinkle of pepper as needed
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon ground cumin
12 -
1/4 teaspoon chili powder
→ For the Salad Bowls
13 -
1 cup baby spinach or greens mix, fresh
14 -
1/2 cup cherry tomatoes, sliced in half
15 -
1/4 cup red onion, thin slices
16 -
1/4 cup cucumber, chopped into small pieces
→ To Blend the Avocado Sauce
17 -
1 avocado, ripe, with pit removed and skin off
18 -
1 tablespoon lime juice
19 -
1 tablespoon Greek yogurt or non-dairy option
20 -
Salt to your liking
21 -
Pepper as needed
22 -
Water, if needed for the right consistency
# Instructions:
01 -
Heat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, then drizzle with oil. Add paprika, salt, and pepper, and toss it all together. Roast for about 20 to 25 minutes, turning them halfway, until they’re soft and slightly crisp at the edges.
02 -
As the sweet potatoes cook, heat oil in a pan over medium heat. Season the chicken pieces with salt, pepper, chili powder, garlic powder, and cumin. Drop the chicken into the skillet and cook, stirring now and then, for 6 to 8 minutes till golden brown and fully done.