Description
These Chicken and Sweet Potato Bowls are a delicious and nutritious meal option that combines tender chicken, roasted sweet potatoes, and wholesome grains. Topped with creamy avocado and fresh greens, this bowl is a satisfying and balanced dish perfect for a wholesome dinner.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tablespoons olive oil (divided)
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sweet Potatoes:
- 2 medium sweet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt, to taste
For Assembling:
- 1 cup cooked quinoa or brown rice
- 1 cup baby spinach or kale
- 1 avocado (sliced)
- 1/4 cup crumbled feta or goat cheese (optional)
- Chopped fresh parsley or cilantro for garnish
Instructions
- Prepare the Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tablespoon olive oil, chili powder, and salt. Roast for 25–30 minutes until tender.
- Cook the Chicken: Mix chicken with remaining olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper. Cook in a skillet until browned and cooked through.
- Assemble the Bowls: Divide quinoa or rice into bowls. Top with roasted sweet potatoes, cooked chicken, greens, avocado, and cheese if desired. Garnish with fresh herbs.
Notes
- Add a drizzle of tahini or lemon vinaigrette for extra flavor.
- Roasted chickpeas or nuts can be added for crunch instead of cheese.
