Avocado Sweet Potato Chicken Bowl (Print out)

Juicy grilled chicken with roasted sweet potatoes, creamy avocado, fresh greens, and a hot honey drizzle.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 18 oz)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp salt
06 - ¼ tsp black pepper

→ Vegetables & Greens

07 - 2 medium sweet potatoes, peeled and cubed (approximately 18 oz)
08 - 1 tbsp olive oil
09 - 1 tsp ground cumin
10 - ½ tsp 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 - 1–2 tsp hot sauce (e.g., Sriracha or preferred chili sauce)
17 - Pinch of red pepper flakes (optional)

→ Garnishes

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

# How to Make It:

01 - Preheat oven to 400°F.
02 - Toss sweet potato cubes with 1 tbsp olive oil, ground cumin, and ½ tsp salt. Spread evenly on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and golden.
03 - Brush chicken breasts with 1 tbsp olive oil then season with smoked paprika, garlic powder, ½ tsp salt, and black pepper.
04 - Grill or pan-sear chicken over medium-high heat for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
05 - Combine honey, hot sauce, and optional red pepper flakes in a small bowl and mix well; set aside.
06 - Divide the mixed salad greens evenly among four bowls. Top each with roasted sweet potatoes, sliced chicken, avocado slices, red onion, and cherry tomatoes.
07 - Drizzle each bowl with hot honey. Garnish with toasted pumpkin seeds, chopped fresh herbs, and lime wedges.
08 - Serve immediately while ingredients are fresh and warm.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, with roasting and grilling happening at the same time so you're not stuck in the kitchen for hours.
  • The contrast of cool creamy avocado against warm roasted everything else never gets old, and that hot honey tie everything together without feeling heavy.
  • You can throw together whatever greens and vegetables you have on hand, so it adapts to what's actually in your fridge instead of demanding a specific ingredient run.
02 -
  • Don't slice the avocado until the absolute last moment or it'll turn brown and dull—timing is everything here.
  • The sweet potatoes need to be roasted at a high enough temperature that they actually get crispy edges, not just soft all the way through, which is why you want the oven hot and the spacing generous.
  • Hot honey is better made fresh because once the hot sauce sits in the honey for too long it can get bitter, so mix it right before serving if you're making this ahead.
03 -
  • Cook your sweet potatoes at 400°F minimum and don't crowd the pan—they need space or they'll steam instead of roasting into golden, crispy perfection.
  • The hot honey can be made with any hot sauce you love, so don't feel locked into a specific brand; some people use sriracha, others prefer something smokier or fruitier, and it changes the whole vibe in the best way.
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