Description
A vibrant, nourishing bowl featuring roasted sweet potatoes, seasoned chicken, and a zesty avocado-cilantro sauce. Perfect for a balanced, healthy meal with refreshing flavors and colorful textures.
Ingredients
1 large sweet potato, peeled and cubed
1 lb boneless, skinless chicken breast, sliced
1 ripe avocado
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
1/4 cup red onion (optional)
1/4 cup black beans (optional, for added protein)
1/4 cup cherry tomatoes
1/4 cup corn kernels
1/4 cup red bell pepper, diced
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 1 tbsp olive oil, cumin, paprika, salt, and pepper
Spread on a baking sheet and roast for 25 minutes, flipping halfway
Season chicken slices with remaining salt, pepper, and a pinch of cumin
Sauté chicken in 1 tsp olive oil over medium heat for 6–8 minutes until cooked
In a blender, combine avocado, cilantro, lime juice, garlic, and 2 tbsp water. Blend until smooth
To assemble, layer roasted sweet potatoes, cooked chicken, cherry tomatoes, corn, red bell pepper, and black beans in a bowl
Top with 3 scoops of the avocado mojo sauce
Notes
Store leftover sauce in an airtight container in the fridge for up to 3 days
Swap chicken with tofu or chickpeas for a vegetarian version
Add quinoa or brown rice for a heartier bowl
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg