Description
Flavorful bowls with spiced chicken, roasted sweet potatoes, black beans, and creamy avocado crema. A healthy and satisfying meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon cumin
- Pinch of salt and freshly ground black pepper
- 1 ripe avocado
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 tablespoons lime juice
- 1 tablespoon water (or more, to thin)
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Cooked quinoa or rice
- Chopped cilantro
- Lime wedges
- Hot sauce
- Shredded cheese (cheddar, Monterey Jack, or cotija)
- Diced red onion
Instructions
- Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 2 tablespoons of olive oil, chili powder, cumin, cinnamon, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- In a medium bowl, combine cubed chicken with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-7 minutes, flipping occasionally, until cooked through (internal temperature of 165°F/74°C).
- Heat 1 tablespoon of olive oil in the same skillet (or a separate one) over medium heat. Add finely chopped onion and cook for 3-5 minutes, until softened. Add minced garlic and cook for 1 minute more, until fragrant. Add rinsed and drained black beans, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly softened.
- In a food processor or blender, combine avocado, Greek yogurt (or sour cream), lime juice, water, garlic powder, salt, and pepper. Blend until smooth and creamy, adding more water as needed to reach desired consistency. Taste and adjust seasonings.
- If using, prepare quinoa or rice according to package directions. Divide cooked quinoa or rice among bowls. Top with roasted sweet potatoes, cooked chicken, and black beans. Drizzle generously with avocado crema. Garnish with chopped cilantro, lime wedges, hot sauce, shredded cheese, and diced red onion, if desired. Serve immediately.
Notes
- Spice Level: Adjust the amount of cayenne pepper to control the heat level of the chicken. You can also add a pinch of red pepper flakes to the sweet potatoes or black beans for extra spice.
- Vegetarian Option: Substitute the chicken with tofu or tempeh. Marinate the tofu or tempeh in the same spice mixture as the chicken and cook until browned and crispy.
- Meal Prep: These bowls are perfect for meal prepping! Prepare all the components ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat the chicken, sweet potatoes, and black beans before assembling the bowls.
- Add-ins: Feel free to add other vegetables to your bowls, such as corn, bell peppers, or spinach.
- Sweet Potato Prep: For faster cooking, you can microwave the sweet potatoes for a few minutes before roasting them. This will soften them slightly and reduce the roasting time.
- Avocado Crema Alternative: If you don’t have all the ingredients for the avocado crema, you can simply use mashed avocado or guacamole.
- Prep Time: 20 minutes
- Cook Time: 30 minutes