Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between comfort and nutrition. The grilled chicken adds a smoky, savory flavor that complements the caramelized sweetness of the roasted sweet potatoes. The mix of kale (or spinach), avocado, and tomatoes keeps it fresh and vibrant. I also enjoy how versatile it is—I can prep everything ahead of time and simply assemble the bowls when I’m ready to eat. It’s a complete meal that feels indulgent yet incredibly good for me.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 boneless skinless chicken breasts
2 tablespoons olive oil (divided)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
2 medium sweet potatoes, peeled and cubed
2 carrots, peeled and sliced into sticks
2 cups kale or spinach
1 avocado, sliced
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh cilantro
3 tablespoons yogurt-based dressing or ranch (optional)

Directions

1. I start by marinating the chicken breasts with 1 tablespoon of olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. I like to let them sit for at least 20 minutes, but overnight makes the flavor even better.

2. I grill the chicken over medium-high heat for about 5–6 minutes per side until the internal temperature reaches 165°F. Then, I let it rest before slicing to keep it juicy.

3. I preheat my oven to 425°F and toss the cubed sweet potatoes and carrots with the remaining olive oil, salt, pepper, and a pinch of paprika. I roast them for 25–30 minutes, flipping halfway for even browning.

4. While the veggies roast, I massage the kale with a bit of olive oil and salt to soften it, or I use fresh spinach if I want a quicker option. I slice the avocado, halve the tomatoes, and chop the cilantro.

5. To assemble, I layer the greens as a base, then add the grilled chicken, roasted veggies, avocado, tomatoes, and cilantro. I finish it off with a drizzle of dressing for extra creaminess.

6. I like to serve it immediately, but when meal prepping, I store each component separately for up to 4 days to keep everything fresh.

Servings and Timing

This recipe makes 2 large bowls and takes about 45 minutes total (15 minutes of prep time and 30 minutes of cooking).

Variations

Sometimes I switch up the protein by using grilled shrimp or salmon instead of chicken. For a vegetarian version, I substitute grilled tofu or chickpeas for the chicken. I also like to change the dressing—sometimes I use tahini sauce, a squeeze of lime, or a light vinaigrette. If I’m craving extra crunch, I sprinkle on roasted pumpkin seeds or crushed almonds.

Storage/Reheating

I store the components separately in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat the chicken and roasted vegetables in the microwave or a skillet until warm, then assemble the bowl with fresh greens and toppings. The avocado and dressing are best added just before serving.

FAQs

How can I make this recipe dairy-free?

I simply skip the yogurt-based dressing or use a dairy-free ranch or vinaigrette instead.

Can I roast the chicken instead of grilling it?

Yes, I can bake the chicken at 400°F for 20–25 minutes until it reaches 165°F internally.

What can I use instead of sweet potatoes?

I sometimes use butternut squash or regular potatoes for a similar texture and flavor balance.

Can I meal prep this recipe?

Absolutely. I cook all the components in advance and store them separately, assembling fresh bowls throughout the week.

What type of greens works best?

I love using kale because it holds up well for meal prep, but spinach or mixed greens also work beautifully.

How can I make it spicier?

I add a pinch of cayenne or drizzle some hot sauce over the finished bowl for extra heat.

Can I grill the vegetables too?

Yes, I often grill the sweet potatoes and carrots alongside the chicken for a smoky flavor twist.

What’s a good substitute for cilantro?

If I’m not a fan of cilantro, I use fresh parsley or green onions instead.

Can I freeze the components?

The chicken and roasted sweet potatoes freeze well, but I recommend adding the greens and fresh toppings after reheating.

What dressing pairs best with this bowl?

I love using a light yogurt-based ranch, but honey mustard or avocado-lime dressing also taste amazing.

Conclusion

I love how this Loaded Grilled Chicken & Sweet Potato Power Bowl combines vibrant colors, textures, and flavors into one nourishing meal. It’s simple to make, satisfying to eat, and flexible enough to suit any preference. Whether I’m meal prepping for the week or putting together a quick dinner, this bowl always leaves me feeling full, energized, and completely satisfied.