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Grilled Chicken & Sweet Potato Bowl

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A delicious and nutritious bowl featuring grilled chicken, roasted sweet potatoes, and fresh toppings, perfect for lunch or dinner.

Ingredients

Scale
  • 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon or lime juice
  • 3 cloves garlic, minced
  • 1 ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder or cayenne pepper (optional)
  • 1 ¼ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 large sweet potatoes, peeled and cut into ¾-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon (optional)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 cups cooked brown rice, quinoa, or farro
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, sliced or diced
  • ¼ small red onion, thinly sliced
  • ½ cup shredded purple cabbage or baby spinach
  • ¼ cup fresh cilantro or parsley, roughly chopped
  • Lime or lemon wedges, for serving
  • ½ cup plain Greek yogurt
  • 2 tbsp mayonnaise or olive oil
  • 2–3 tbsp fresh lime juice
  • 1 small clove garlic, very finely minced
  • 1–2 tsp honey or maple syrup
  • ¼ tsp ground cumin
  • ¼ tsp smoked paprika
  • Salt and black pepper, to taste
  • 1–2 tbsp water, to thin if needed
  • Crumbled feta or cotija cheese (optional)
  • Pickled jalapeños or fresh sliced chili (optional)
  • Toasted pumpkin seeds or sunflower seeds (optional)
  • Hot sauce or sriracha (optional)

Instructions

  1. Marinate the chicken: Pat the chicken dry and place it in a dish. Whisk together olive oil, lemon or lime juice, minced garlic, smoked paprika, cumin, oregano, chili powder (if using), salt, and black pepper. Pour over chicken, turn to coat, cover and refrigerate for at least 30 minutes.
  2. Prepare and roast the sweet potatoes: Preheat the oven to 425°F (220°C). Toss sweet potatoes with olive oil, smoked paprika, cinnamon, salt, and black pepper. Spread on a baking sheet and roast for 20–30 minutes.
  3. Cook the grain base: Cook your choice of grain according to package instructions. Fluff with a fork and keep warm.
  4. Prepare the dressing: Combine Greek yogurt, mayonnaise or olive oil, lime juice, minced garlic, honey or maple syrup, cumin, and smoked paprika in a bowl. Whisk until smooth.
  5. Prep the bowl toppings: Rinse and drain the black beans. Prepare corn, halve cherry tomatoes, slice red onion and avocado, and chop herbs.
  6. Grill the chicken: Preheat grill over medium-high heat. Remove chicken from marinade and grill for 5–7 minutes per side until cooked through. Let it rest before slicing.
  7. Warm the beans and corn (optional): In a skillet, add olive oil and warm beans and corn for a few minutes.
  8. Assemble the bowls: Layer grains with sweet potatoes, beans, corn, tomatoes, onion, and greens. Top with chicken and avocado, drizzle with dressing, and add optional toppings.

Notes

Marinate chicken longer for more flavor and customize with your favorite vegetables or grains.

Nutrition

Find it online: https://lunarecipez.com/grilled-chicken-sweet-potato-bowl/

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