When I want something nourishing, flavorful, and quick to prepare, these Chicken and Sweet Potato Bowls are my go-to. The idea came to me one evening when I had a lone sweet potato, some leftover chicken, and a craving for something fresh yet filling. What resulted was a vibrant, balanced bowl with a creamy avocado dressing that brings everything together beautifully.
This is the perfect recipe for when you’re cooking for two—whether it’s a cozy weeknight dinner or a wholesome lunch you’ll actually look forward to. It’s gluten-free, packed with protein, and so easy to customize with whatever fresh veggies you have on hand.
Why You’ll Love It
- Perfectly Portioned for Two: No leftovers or waste—just right for small households.
- Nutritious & Balanced: Protein, fiber, healthy fats, and fresh veggies all in one bowl.
- Quick to Prepare: Ready in just 35 minutes from start to finish.
- Fresh and Flavorful: Creamy avocado dressing pairs beautifully with smoky sweet potatoes and seasoned chicken.
- Customizable: Add grains, more veggies, or swap proteins based on what you love.
Ingredients
For the Sweet Potatoes & Chicken:
- 1 large sweet potato, peeled and diced
- 1 tbsp olive oil, divided
- Salt and pepper, to taste
- ½ tsp paprika
- ½ tsp garlic powder
- ½ lb chicken breast, diced
- ½ tsp cumin
- ¼ tsp chili powder
For the Bowl:
- 1 cup fresh spinach or mixed greens
- ½ cup cherry tomatoes, halved
- ¼ cup cucumber, diced
- ¼ cup red onion, thinly sliced
For the Avocado Dressing:
- 1 ripe avocado, pitted and peeled
- 1 tbsp Greek yogurt (or dairy-free alternative)
- 1 tbsp lime juice
- Salt and pepper, to taste
- Water to thin, as needed
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with ½ tbsp olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until browned and fork-tender.
2. Cook the Chicken
While the sweet potatoes roast, heat the remaining ½ tbsp olive oil in a skillet over medium-high heat. Season chicken with garlic powder, cumin, chili powder, salt, and pepper. Cook for 6–8 minutes until golden and cooked through.
3. Make the Avocado Dressing
In a blender or food processor, blend avocado, Greek yogurt, lime juice, salt, and pepper. Add water a tablespoon at a time until the dressing is smooth and drizzle-able.
4. Assemble the Bowls
Divide greens into two bowls. Top with roasted sweet potatoes, cooked chicken, cherry tomatoes, cucumber, and red onion.
5. Serve
Drizzle generously with avocado dressing and enjoy immediately.
Make-Ahead Tips & Storage
- Meal Prep Friendly: Roast sweet potatoes and cook chicken ahead—store separately for best freshness.
- Fridge Life: Store components in airtight containers for up to 3 days.
- Avocado Dressing: Best used fresh, but you can store it with plastic pressed against the surface to prevent browning.
Variations
- Add Grains: Toss in quinoa, farro, or brown rice for extra fiber.
- Different Greens: Arugula, kale, or romaine all work well.
- Swap the Protein: Use tofu, shrimp, or steak instead of chicken.
- Spice It Up: Add jalapeño to the dressing or top with hot sauce.
What to Serve With Chicken and Sweet Potato Bowls
While this bowl is satisfying on its own, you can serve it with:
- A small side of roasted veggies or hummus and pita
- A light fruit salad or berry mix
- Sparkling water with lime or iced green tea
Frequently Asked Questions (FAQ)
Can I double this recipe?
Yes, easily! Just increase the ingredients proportionally and roast everything on a larger baking sheet.
Can I use rotisserie chicken?
Absolutely—just dice and reheat with the seasoning mix to add flavor.
Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free.
Can I make the dressing dairy-free?
Yes, use coconut yogurt or a plain almond-based yogurt alternative.
Can I air fry the sweet potatoes?
Definitely—set the air fryer to 400°F for 12–15 minutes, shaking halfway.
Final Thoughts
These Chicken and Sweet Potato Bowls for Two are everything a good meal should be: healthy, hearty, easy to make, and delicious down to the last bite. They’re ideal for date night dinners, solo meal prep, or simply feeding yourself and a loved one well without the hassle. Add them to your weekly rotation—you won’t be disappointed.
Chicken and Sweet Potato Bowls for Two
Ingredients
For the Sweet Potatoes & Chicken:
- 1 large sweet potato peeled and diced
- 1 tbsp olive oil divided
- Salt and pepper to taste
- ½ tsp paprika
- ½ tsp garlic powder
- ½ lb chicken breast diced
- ½ tsp cumin
- ¼ tsp chili powder
For the Bowl:
- 1 cup fresh spinach or mixed greens
- ½ cup cherry tomatoes halved
- ¼ cup cucumber diced
- ¼ cup red onion thinly sliced
For the Avocado Dressing:
- 1 ripe avocado pitted and peeled
- 1 tbsp Greek yogurt or dairy-free alternative
- 1 tbsp lime juice
- Salt and pepper to taste
- Water to thin as needed
Instructions
Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with ½ tbsp olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until browned and fork-tender.
Cook the Chicken
- While the sweet potatoes roast, heat the remaining ½ tbsp olive oil in a skillet over medium-high heat. Season chicken with garlic powder, cumin, chili powder, salt, and pepper. Cook for 6–8 minutes until golden and cooked through.
Make the Avocado Dressing
- In a blender or food processor, blend avocado, Greek yogurt, lime juice, salt, and pepper. Add water a tablespoon at a time until the dressing is smooth and drizzle-able.
Assemble the Bowls
- Divide greens into two bowls. Top with roasted sweet potatoes, cooked chicken, cherry tomatoes, cucumber, and red onion.
Serve
- Drizzle generously with avocado dressing and enjoy immediately.
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