Avocado Sweet Potato Chicken Bowl (Printable Version)

Grilled chicken with roasted sweet potatoes, avocado, fresh greens, and a hot honey drizzle for bold flavors.

# Components:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Vegetables & Greens

07 - 2 medium sweet potatoes, peeled and cubed (approximately 1.1 pounds)
08 - 1 tablespoon olive oil
09 - 1 teaspoon ground cumin
10 - ½ teaspoon salt
11 - 1 large avocado, sliced
12 - 4 cups mixed salad greens (arugula, spinach, baby kale)
13 - ½ small red onion, thinly sliced
14 - ½ cup cherry tomatoes, halved

→ Hot Honey

15 - ¼ cup honey
16 - 1 to 2 teaspoons hot sauce (e.g., Sriracha)
17 - Pinch of red pepper flakes (optional)

→ Garnishes

18 - 2 tablespoons toasted pumpkin seeds (pepitas)
19 - 2 tablespoons fresh cilantro or parsley, chopped
20 - Lime wedges, for serving

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss cubed sweet potatoes with 1 tablespoon olive oil, ground cumin, and ½ teaspoon salt. Spread evenly on a baking sheet and roast for 25 to 30 minutes, turning halfway, until tender and golden.
03 - Brush chicken breasts with 1 tablespoon olive oil. Season evenly with smoked paprika, garlic powder, ½ teaspoon salt, and black pepper.
04 - Grill or pan-sear chicken over medium-high heat for 6 to 7 minutes per side until cooked through. Remove from heat and let rest for 5 minutes before slicing.
05 - In a small bowl, combine honey, hot sauce, and red pepper flakes (if using). Stir well and set aside.
06 - Divide mixed salad greens evenly among four bowls. Top each with roasted sweet potatoes, sliced chicken, avocado, red onion, and cherry tomatoes.
07 - Drizzle hot honey over each bowl. Garnish with toasted pumpkin seeds, chopped fresh herbs, and lime wedges.
08 - Serve immediately for optimal freshness and flavor.

# Expert Tips:

01 -
  • It comes together in under an hour, and most of that time is hands-off roasting.
  • The hot honey drizzle turns something wholesome into something you actually get excited about eating.
  • You can prep components ahead and assemble whenever hunger strikes, making it perfect for meal prep without the monotony.
02 -
  • Sweet potatoes vary in moisture content—if yours seem very wet, pat them dry with a paper towel before roasting so they actually caramelize instead of steaming.
  • Chicken continues cooking slightly as it rests; pulling it off heat when it just reaches 165°F internally keeps it juicy rather than tough.
  • Hot honey thickens as it cools, so if you make it ahead, warm it gently before drizzling or it will pool at the bottom.
03 -
  • Roast your pumpkin seeds with a tiny pinch of salt in a dry pan for 3 to 4 minutes before using—they'll taste toasted and infinitely better than raw.
  • If avocado isn't ripe yet, slice it thinner and it still tastes decent; overripe avocado browns and gets mealy, so timing matters more than people admit.
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