Avocado Mayo Bowl with Sweet Potato & Chicken
This bowl layers roasted sweet potatoes, juicy grilled chicken, fresh veggies, and a luscious avocado mayo sauce. It’s a balanced meal that’s creamy, hearty, and still light enough for everyday eating.
⏱ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Chicken
2 large chicken breasts (or thighs)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp paprika (optional, mild)
Salt & black pepper, to taste
For the Sweet Potatoes
2 medium sweet potatoes, peeled & cubed
1 tbsp olive oil
½ tsp dried oregano
½ tsp garlic powder
Salt & pepper, to taste
For the Avocado Mayo
1 ripe avocado
3 tbsp mayonnaise (or Greek yogurt for lighter version)
1 tbsp lemon juice
1 garlic clove, minced
1–2 tbsp water (to thin)
Salt & pepper, to taste
For the Bowl
2 cups cooked quinoa, couscous, or brown rice
1 cup cherry tomatoes, halved
1 small cucumber, diced
2 cups mixed greens or arugula
2 tbsp toasted pumpkin seeds or walnuts (optional)
Instructions
1. Roast the Sweet Potatoes
1. Preheat oven to 200°C (400°F).
2. Toss cubed sweet potatoes with olive oil, oregano, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Cook the Chicken
1. Season chicken with olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
2. Grill or pan-sear over medium heat 6–7 minutes per side (or until internal temp reaches 74°C / 165°F).
3. Let rest, then slice into strips.
3. Make the Avocado Mayo
1. Blend avocado, mayo, lemon juice, garlic, salt, and pepper until smooth.
2. Add water, 1 tbsp at a time, until drizzle consistency is reached.
4. Assemble the Bowls
1. Divide quinoa/rice among 4 bowls.
2. Top with sweet potatoes, chicken, tomatoes, cucumber, and greens.
3. Drizzle with avocado mayo and sprinkle with seeds/nuts if using.
Notes & Tips
Meal Prep: Store components separately, then drizzle with avocado mayo right before eating.
Lighter Sauce: Use Greek yogurt instead of mayo for a tangy twist.
Extra Flavor: Add roasted chickpeas, pickled onions, or feta cheese for Mediterranean flair.
Veggie Swap: Substitute sweet potato with roasted zucchini or carrots.
❓ Frequently asked questions FAQ
Q: How long does avocado mayo last?
A: Best eaten fresh, but it keeps 1–2 days in the fridge with a little lemon juice to prevent browning.
Q: Can I make this vegetarian?
A: Yes! Swap chicken with grilled halloumi or falafel.
Q: What’s the best grain for this bowl?
A: Quinoa for a protein boost, but couscous or brown rice also work great.
Nutritional Information
Calories: 510
Protein: 32g
Carbs: 45g
Fat: 22g
Fiber: 9g
Sodium: 580mg