Chicken and Sweet Potato Bowls for Two
Healthy chicken and sweet potato bowls with avocado dressing—quick, gluten-free, and perfect 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.