Grilled Chicken & Sweet Potato Bowl with Avocado Sauce
If you’re looking for a balanced, colorful meal that feels fresh but still comforting, this Grilled Chicken & Sweet Potato Bowl with Avocado Sauce is a solid go-to. It combines smoky, seasoned grilled chicken with crispy roasted sweet potatoes and a creamy, zesty avocado sauce that ties everything together. This bowl works beautifully for lunch or dinner, meal prep, or even a casual weekend meal when you want something nourishing without spending hours in the kitchen. It’s naturally gluten-free, customizable, and packed with flavor and texture in every bite.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Chicken
Chicken breasts: 2 medium, sliced
Olive oil: 1 tablespoon
Paprika: 1 teaspoon
Garlic powder: 1/2 to 1 teaspoon
Salt: to taste
Black pepper: to taste
Lemon juice: juice of 1/2 lemon (optional)
For the Sweet Potato Wedges or Fries
Sweet potatoes: 2 medium, cut into wedges or fries
Olive oil: 1 tablespoon
Paprika: 1/2 teaspoon
Salt: to taste
Black pepper: to taste
For the Avocado Salsa or Sauce
Avocado: 1 ripe, diced or mashed
Cherry tomatoes: 1/2 cup, halved
Red onion: 1/4 medium, finely chopped
Fresh cilantro: 2 to 3 tablespoons, chopped
Lime juice: juice of 1/2 lime (optional)
Salt: to taste
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it.
In a large bowl, toss the sweet potato wedges with olive oil, paprika, salt, and pepper until evenly coated.
Spread the sweet potatoes in a single layer on the baking tray and roast for 22 to 25 minutes, flipping halfway, until golden and tender.
While the sweet potatoes roast, prepare the chicken. In a bowl, combine sliced chicken, olive oil, paprika, garlic powder, salt, pepper, and lemon juice if using. Mix well.
Heat a grill pan or skillet over medium-high heat. Lightly grease if needed.
Grill the chicken slices for 4 to 5 minutes per side until fully cooked and lightly charred. Remove from heat and let rest for a few minutes.
Prepare the avocado sauce by combining avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Mash lightly for a creamy sauce or leave chunky for a salsa texture.
Taste and adjust seasoning in the avocado mixture as needed.
Assemble the bowls by dividing roasted sweet potatoes and grilled chicken between serving bowls.
Spoon the avocado sauce generously over the top and garnish with extra cilantro if desired. Serve warm.
Tips
Cut sweet potatoes evenly so they cook at the same rate and crisp properly.
Do not overcrowd the baking tray, or the sweet potatoes will steam instead of roast.
Let the chicken rest after grilling to keep it juicy.
Use ripe but firm avocados for the best texture.
Add chili flakes or cayenne to the chicken if you like extra heat.
Grill the chicken in batches if needed to avoid pan crowding.
Flip sweet potatoes halfway for even browning.
Season each component separately for balanced flavor.
Fresh lime juice brightens the avocado sauce, but lemon also works.
Serve immediately for the best texture contrast.
Variations
Swap chicken for grilled shrimp or salmon for a seafood version.
Make it vegetarian by using roasted chickpeas or grilled halloumi.
Add cooked quinoa or brown rice for a heartier bowl.
Replace paprika with smoked paprika for deeper flavor.
Add corn kernels or black beans to the bowl for extra fiber.
Turn the avocado sauce into a smooth dressing by blending with yogurt.
Use sweet potato rounds instead of wedges for a different look.
Add cucumber for extra freshness and crunch.
Marinate the chicken overnight for more intense flavor.
Top with toasted seeds like pumpkin or sesame for added texture.
Q & A
Can I make this bowl ahead of time?
Yes, store components separately and assemble before serving.
Is this recipe good for meal prep?
Absolutely. It keeps well for up to 3 days in the fridge.
Can I air fry the sweet potatoes?
Yes, air fry at 190°C (375°F) for about 15 to 18 minutes.
What can I use instead of avocado?
Greek yogurt or hummus work well as substitutes.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I bake the chicken instead of grilling?
Yes, bake at 200°C (400°F) for 18 to 20 minutes.
How do I keep avocado from browning?
Add citrus juice and cover tightly with plastic wrap.
Can I use chicken thighs?
Yes, boneless thighs are juicier and work great.
What sides go well with this bowl?
A simple green salad or roasted vegetables pair nicely.
Is this kid-friendly?
Yes, just reduce spices if needed.
Nutrition
(Approximate Per Serving)
Calories: 420
Protein: 32 g
Carbohydrates: 32 g
Fat: 20 g
Fiber: 8 g
Conclusion
This Grilled Chicken & Sweet Potato Bowl with Avocado Sauce is proof that healthy meals don’t have to be boring or complicated. With simple ingredients, bold flavors, and flexible options, it fits easily into busy weekdays or relaxed weekends. Once you try it, it’s likely to become one of those reliable recipes you come back to again and again.