Loaded Grilled Chicken and Sweet Potato Bowl with Avocado Salsa
A vibrant, wholesome bowl layered with smoky grilled chicken, roasted sweet potatoes, fresh greens, and a zesty avocado salsa. It’s packed with protein, fiber, and healthy fats—making it a perfect balanced meal for lunch, dinner, or meal prep.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Ingredients
For the Grilled Chicken:
2 chicken breasts (or thighs), boneless skinless
2 tbsp olive oil
2 tbsp lime juice
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp cumin
Salt & black pepper, to taste
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled & cubed
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt & pepper, to taste
For the Avocado Salsa:
2 ripe avocados, diced
1 cup cherry tomatoes, halved
½ small red onion, finely chopped
2 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt & pepper, to taste
For the Bowl Assembly:
2 cups cooked quinoa, brown rice, or mixed greens
Fresh spinach or arugula
Extra lime wedges for serving
Instructions
1. Prepare the chicken:
In a bowl, whisk olive oil, lime juice, garlic, paprika, cumin, salt, and pepper.
Add chicken and coat well. Marinate at least 20 minutes (up to 4 hours).
Grill chicken over medium-high heat 5–6 minutes per side, until fully cooked (internal temp 75°C / 165°F).
Rest 5 minutes, then slice.
2. Roast the sweet potatoes:
Preheat oven to 200°C (400°F).
Toss cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking tray and roast 25–30 minutes, flipping halfway, until golden and tender.
3. Make the avocado salsa:
In a bowl, combine avocado, cherry tomatoes, red onion, lime juice, cilantro, salt, and pepper.
Mix gently to keep avocado chunks intact.
4. Assemble the bowls:
Start with quinoa, rice, or greens as the base.
Add roasted sweet potatoes and grilled chicken slices.
Spoon avocado salsa over the top.
Garnish with lime wedges and extra cilantro.
Notes & Tips
Extra crunch: Add roasted chickpeas or pumpkin seeds on top.
Make it lighter: Swap quinoa/rice for a leafy greens base.
Storage: Keep avocado salsa separate if meal prepping (best fresh).
Flavor boost: Drizzle with a light yogurt-lime sauce or tahini dressing.
Frequently Asked Questions
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes, but sweet potatoes add natural sweetness and more nutrients.
Q: Can I make this vegetarian?
A: Swap grilled chicken for roasted chickpeas or halloumi cheese.
Q: How long does it keep?
A: Up to 3 days in the fridge (store salsa separately to prevent browning).
Nutritional information
Calories: ~540
Protein: 38g
Carbohydrates: 47g
Fiber: 9g
Sugars: 8g
Fat: 22g
Saturated Fat: 4g
Sodium: ~500mg