Prep Time: 20 mins | Cook Time: 25 mins | Servings: 2-3 | Calories:~500-600 per bowl
Ingredients:
- 1 large chicken breast, sliced (or 2 small)
- 1 medium sweet potato, cubed
- ½ cup quinoa or brown rice, cooked
- ½ avocado, sliced
- 1 cup baby spinach or mixed greens
- ¼ cup cherry tomatoes, halved
- 1 tbsp olive oil (+ extra for drizzling)
- ½ tsp paprika, plus extra for seasoning
- Salt & pepper to taste
- Optional: Boiled egg, hummus, or lemon-tahini dressing
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Instructions:
1. Roast Sweet Potatoes:
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with 1 tsp olive oil, ½ tsp paprika, salt, and peppe.
- Spread on a baking sheet and roast for 20-25 mins, flipping halfway, until tender.
2. Grill Chicken:
- Season chicken with salt, pepper, and paprika
- Heat 1 tsp olive oil in a pan over medium-high heat. Cook chicken for 5-6 mins per side until golden and internal temp reaches 165°F (74°C) . Let rest, then slice.
3. Assemble Bowls:
- Layer greens , quinoa/rice , roasted sweet potatoes , tomatoes, and avocado.
- Top with sliced chicken. Drizzle with olive oil or dressing.
4. Optional Boosters:
- Add a boiled egg or a scoop of hummus for extra protein.
- Try a lemon-tahini dressing (mix tahini, lemon juice, water, salt, and garlic).
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Pro Tips:
Meal Prep: Double the recipe and store components separately for 3-4 days.
Crispy Chicken:Pat dry before seasoning for a better sear.
Veggie Swap: Try roasted broccoli or bell peppers for variety.
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Why It’s a Power Bowl:
- Chicken & Quinoa: High-protein, muscle-repairing combo.
- Sweet Potatoes: Fiber + vitamin A for energy.
- Avocado: Healthy fats to keep you full.
Dig in and fuel up
Would you like any modifications, like a vegetarian version or spice adjustments?
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