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Chicken and sweet potato bowls are a go-to when you need comfort food that's easy to throw together and tastes extra good. Roasting brings out a candy-like flavor in sweet potatoes, and a quick sear on the chicken adds that satisfying protein punch with a hint of cumin and chili pepper heat. The creamy avocado sauce ties it all together and seriously makes you feel like you're eating out—without the crowd.
I whipped these up the first time just to use up leftovers, but the combo was so good I now always keep sweet potatoes on hand for this exact meal.
Tasty Ingredients
- Water: thins the avocado sauce so it drizzles easily, splash in more or less as needed
- Lime juice: gives the sauce a zippy kick fresh-squeezed tastes best
- Greek yogurt: adds tang and creaminess thick is best for a smooth sauce
- Ripe avocado: brings healthy fats and that lovely rich feel gently press to check softness
- Red onion: for a punchy edge thin slices make it less sharp
- Cucumber: brings crisp chill to every forkful smooth, firm skin is a good sign
- Cherry tomatoes: little pops of tartness and juiciness look for the brightest, plumpest ones
- Fresh spinach or mixed greens: your base for color and vitamins baby spinach is softest
- Chili powder: gives a mild sting keep it mellow or make it spicy—it’s up to you
- Cumin: adds earthy richness grinding it fresh makes all the difference
- Chicken breast: lean and full of protein choose meat that feels firm, looks pink, and smells fresh
- Garlic powder: punches up the chicken’s flavor in a subtle way
- Paprika: smoky and warm Spanish kinds are extra tasty if you find them
- Salt and pepper: brings the other flavors alive grind some black pepper for even bigger taste
- Olive oil: keeps both chicken and potatoes juicy while crisping the outsides extra virgin brings out the yum factor
- Sweet potato: the star veggie pick one that feels weighty and its skin is smooth
Simple Step Guide
- Serve It Up:
- Spoon the avocado dressing over the bowls right before you dig in Go wild with the amount and enjoy while they’re still warm for best bites
- Put The Bowls Together:
- Grab two large bowls Start with a big layer of spinach or greens Next, pile on your toasty sweet potatoes, hot chicken, juicy cherry tomatoes, crunchy cucumbers, and sharp onions Make each bowl look colorful and packed
- Blend Up The Avocado Sauce:
- In your food processor or blender toss in avocado, Greek yogurt, lime, and a pinch of salt and pepper Blend until it’s totally creamy If it’s too thick, add water a splash at a time Blend again until it pours easily Taste and see if it needs extra zing
- Sear The Chicken:
- With the potatoes nearly done, toss diced chicken with pepper, salt, garlic powder, cumin, and chili powder Get a skillet hot with olive oil and sear the chicken Let it cook without stirring for a couple minutes so it truly browns Stir occasionally Cook until it’s not pink anymore—usually 7 minutes
- Roast Your Sweet Potatoes:
- Spread diced sweet potatoes on a tray Drizzle olive oil, salt, pepper, and paprika all over Toss everything so it’s coated Pop them into a hot oven and roast Flip halfway for super caramelized sides They’re good to go when soft and golden, usually in about 25 minutes
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The avocado dressing is hands-down what everyone fights over in my house. Every batch vanishes, and there’s always someone scraping the blender to snag the last creamy drop. It seriously steals the show.
How To Store
Keep each part – chicken, sweet potato, sauce, and veggies – in its own airtight container in the fridge. Everything stays tasty for up to four days. Lay plastic wrap directly on the surface of the avocado dressing to keep it from turning brown. For grab-and-go lunches, take the sauce in a separate container and pour it on just before eating. Warm up sweet potatoes in a toaster oven for the best crispy bits again.
Swap Options
No chicken breast? Swap in chicken thighs, roasted chickpeas, or tofu—whatever you’ve got. You can use thick plant-based yogurt or a spoonful of tahini instead of Greek yogurt in the sauce. Switch up greens for baby kale or arugula if you want. Craving crunch? Toss in some pepitas or pumpkin seeds on top.
Serving Up Ideas
Sprinkle on some feta for salty goodness. Extra veggies like roasted peppers or strips of carrot fit right in. Want a more filling bowl? Stir in brown rice or quinoa. Give it all a big squeeze of extra lime to wake up even more flavor right before you eat.
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A Bit of Background
Bowl meals like this are all over American meal-prep menus, but the flavors pull from Southwest and Latin food too. Chicken gets that signature warmth from the mix of chili, cumin, and paprika—totally inspired by Mexican home cooking. The creamy avocado dressing is something you’d spot in hip Californian kitchens. Putting balanced, colorful bowls together is common everywhere, but this one’s special for mixing both taste and healthy ingredients.
Frequently Asked Questions
- → Is it okay to meal prep these bowls?
For sure! Just cook each part ahead and keep them separate in sealed containers. Put together your bowl fresh when you want to eat so the textures stay just right.
- → Can I make the avocado sauce without dairy?
Yep! Swap in a coconut milk or almond milk yogurt instead of Greek yogurt to keep it totally dairy-free.
- → What can I use instead of chicken?
Try throwing in tofu, grilled shrimp, or chickpeas—each brings its own flavor and texture and work great in these bowls.
- → Can I switch up the veggies?
Absolutely, mix it up with whatever veggies you love. Use broccoli, radish, bell peppers, or other greens.
- → Got ideas for crunchy toppings?
Go for sliced avocado, pumpkin seeds, or a handful of feta. They boost flavor and give the bowl a great texture.
- → How do I make these spicier (or not)?
If you want more zing, toss more chili powder or splash on hot sauce before serving. Go easy or leave out the spice if you prefer mild.