Loaded Chicken & Sweet Potato Power Bowl with Avocado Sauce

Here’s a great recipe for a Loaded Chicken & Sweet Potato Power Bowl with Avocado Sauce — it’s healthy, flavorful, and perfect for meal prep or a quick dinner.

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🥗 Loaded Chicken & Sweet Potato Power Bowl with Avocado Sauce

🍽️ Servings: 4

⏱️ Prep Time: 15 min

🔥 Cook Time: 25-30 min

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Ingredients

For the Bowl:

• 2 medium sweet potatoes, peeled and diced

• 1 tbsp olive oil

• 1 tsp smoked paprika

• Salt and pepper, to taste

• 2 chicken breasts, boneless & skinless

• 1 tsp garlic powder

• 1 tsp chili powder

• 1/2 tsp cumin

• 1 tbsp olive oil (for chicken)

• 1 cup cooked quinoa or brown rice

• 1 cup black beans, rinsed and drained

• 1/2 cup corn (fresh, frozen, or canned)

• 1 cup cherry tomatoes, halved

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• 1 lime, cut into wedges

For the Avocado Sauce:

• 1 ripe avocado

• 1/4 cup plain Greek yogurt (or a non-dairy alternative)

• 1 garlic clove

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper, to taste

• Water, to thin (as needed)

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Instructions

🔹 Step 1: Roast the Sweet Potatoes

1. Preheat oven to 425°F (220°C).

2. Toss diced sweet potatoes with olive oil, paprika, salt, and pepper.

3. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and lightly crisp.

🔹 Step 2: Cook the Chicken

1. Rub chicken breasts with olive oil, garlic powder, chili powder, cumin, salt, and pepper.

2. Grill, pan-sear, or bake at 400°F (200°C) for 20–25 minutes or until fully cooked (internal temp 165°F / 74°C).

3. Let rest for 5 minutes, then slice or cube.

🔹 Step 3: Make the Avocado Sauce

1. In a blender or food processor, combine avocado, Greek yogurt, garlic, lime juice, and olive oil.

2. Blend until smooth. Add water, 1 tbsp at a time, to thin to your desired consistency.

3. Season with salt and pepper.

🔹 Step 4: Assemble the Bowls

1. In each bowl, layer a base of quinoa or brown rice.

2. Add roasted sweet potatoes, chicken, black beans, corn, tomatoes, red onion, and cilantro.

3. Drizzle with avocado sauce and serve with lime wedges.