Prep Time: 20 minutes
Cook Time: 25 minutes
Yields: 2 servings
Calories: ~520 kcal per serving
🍗 For the Chicken
- 2 chicken breasts, cut into strips
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- Salt & pepper, to taste
- 1 tbsp olive oil
🍠 For the Bowl
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- Salt, pepper, and a pinch of chili flakes
- 1 cup cooked quinoa or brown rice
- 1 cup baby spinach or mixed greens
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, sliced thin
🥑 For the Zesty Avocado Sauce
- 1 ripe avocado
- Juice of 1 lime
- 2 tbsp Greek yogurt (or 1 tbsp olive oil for dairy-free)
- 1 small garlic clove
- Salt & pepper, to taste
- Water as needed for thinning
👩🍳 Directions
-
Roast the sweet potatoes:
Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, pepper, and chili flakes. Roast 20–25 minutes until tender and golden. -
Cook the chicken:
Season chicken strips with paprika, garlic powder, cumin, salt, and pepper.
Heat 1 tbsp olive oil in a skillet and cook chicken for 5–6 minutes until golden and cooked through. -
Make the avocado sauce:
Blend all sauce ingredients in a food processor until smooth and creamy. Adjust thickness with a splash of water. -
Assemble the bowls:
In each bowl, layer quinoa or rice, spinach, roasted sweet potatoes, tomatoes, and onions.
Add chicken on top and drizzle with the zesty avocado sauce. - Serve immediately and enjoy that perfect combo of spicy, creamy, and fresh flavors.
