Description
A hearty and balanced power bowl featuring juicy grilled chicken, roasted sweet potatoes, fresh greens, and crisp veggies, all topped with a creamy yogurt-based dressing. Perfect for meal prep or a nourishing dinner.
Ingredients
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)
Instructions
- Marinate the chicken breasts with 1 tablespoon olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Let sit for at least 20 minutes or overnight for best flavor.
- Grill chicken over medium-high heat for 5–6 minutes per side until the internal temperature reaches 165°F. Let rest before slicing.
- Preheat oven to 425°F. Toss sweet potatoes and carrots with remaining olive oil, salt, pepper, and a pinch of paprika. Roast for 25–30 minutes, flipping halfway through.
- While vegetables roast, massage kale with a bit of olive oil and salt to soften, or prepare fresh spinach. Slice avocado, halve cherry tomatoes, and chop cilantro.
- Assemble bowls by layering greens as a base, then top with grilled chicken, roasted veggies, avocado, tomatoes, and cilantro.
- Drizzle with yogurt-based dressing or ranch and serve immediately. For meal prep, store components separately and assemble before serving.
Notes
For a dairy-free version, use a dairy-free ranch or vinaigrette.
Chicken can be baked at 400°F for 20–25 minutes instead of grilled.
Substitute sweet potatoes with butternut squash or regular potatoes.
Use tofu or chickpeas for a vegetarian version.
Store components separately for up to 4 days; add avocado and dressing just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 85mg
