Loaded Chicken and Sweet Potato Power Bowl with Avocado Sauce
This power-packed bowl combines juicy grilled chicken, roasted sweet potatoes, crisp veggies, hearty grains, and a creamy avocado-cilantro sauce. It’s full of color, texture, and nutrients — ideal for a clean, protein-rich lunch or dinner. Every bite offers a balance of smoky, tangy, creamy, and fresh Mediterranean-style flavors.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 2
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp lemon juice
½ tsp paprika
½ tsp garlic powder
½ tsp cumin
¼ tsp oregano
Salt and black pepper, to taste
For the Sweet Potatoes
1 large sweet potato, peeled and cubed
1 tbsp olive oil
½ tsp paprika
¼ tsp chili powder
Salt and pepper, to taste
For the Bowl Base
1 cup cooked quinoa, brown rice, or couscous
½ cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
½ cup baby spinach or kale, roughly chopped
2 tbsp feta cheese or goat cheese
1 tbsp toasted seeds or nuts
For the Creamy Avocado Sauce
1 ripe avocado
2 tbsp Greek yogurt (or coconut yogurt for dairy-free)
Juice of ½ lime or lemon
1 garlic clove
2 tbsp olive oil
2 tbsp water
Handful of fresh cilantro or parsley
Salt and pepper, to taste
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss cubed sweet potatoes with olive oil, paprika, chili powder, salt, and pepper.
Spread on a parchment-lined baking sheet and roast for 25–30 minutes, tossing halfway, until golden and tender.
2. Cook the Chicken
Mix olive oil, lemon juice, paprika, garlic powder, cumin, oregano, salt, and pepper.
Coat chicken evenly and marinate for 15 minutes (optional, but enhances flavor).
Grill or pan-sear for 6–7 minutes per side until golden and fully cooked.
Slice into strips.
3. Make the Avocado Sauce
In a blender, combine avocado, yogurt, lime juice, garlic, olive oil, cilantro, water, salt, and pepper.
Blend until smooth and creamy. Adjust thickness with more water or lime juice.
Taste and adjust seasoning.
4. Assemble the Bowl
Start with a base of cooked quinoa or rice.
Add roasted sweet potatoes, grilled chicken slices, cucumber, tomatoes, onions, and greens.
Drizzle generously with avocado sauce.
Sprinkle with feta and seeds/nuts for crunch.
Tips
Use air-fryer for sweet potatoes for extra crispiness.
Replace chicken with tofu, chickpeas, or shrimp for variation.
Add roasted broccoli or bell peppers for extra veggies.
Make extra avocado sauce — it doubles as a great dip or sandwich spread.
Frequently Asked Questions
Q: How long can I store this bowl?
Store components separately for up to 3 days in the fridge. Add the avocado sauce right before serving to keep it fresh.
Q: Can I make this spicy?
Yes! Add a pinch of cayenne to the chicken marinade or blend a jalapeno into the avocado sauce.
Q: Is this gluten-free?
Absolutely — as long as you use quinoa or rice instead of couscous.
Nutritional Information
Calories: ~520 kcal
Protein: 40g
Carbohydrates: 45g
Fat: 20g
Fiber: 8g
Sugar: 6g