Ultimate Grilled Chicken & Sweet Potato Bowl with Avocado Salsa + Spicy Yogurt Dip
This Ultimate Grilled Chicken & Sweet Potato Bowl with Avocado Salsa and Spicy Yogurt Dip is the kind of meal that checks every box. It’s hearty but fresh, comforting yet bright, and packed with bold flavors and textures. Smoky grilled chicken pairs perfectly with caramelized roasted sweet potatoes, while a vibrant avocado salsa adds freshness and balance. The cool, tangy yogurt dip with a gentle kick brings everything together. Whether you’re meal prepping for the week, cooking a wholesome family dinner, or building a nourishing bowl after a long day, this recipe delivers flavor without feeling heavy or complicated. It’s flexible, colorful, and endlessly satisfying.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Grilled Chicken
Boneless, skinless chicken breasts or thighs: 1 1/2 lbs (680 g)
Olive oil: 2 tablespoons
Garlic powder or minced garlic: 1 teaspoon garlic powder or 2 cloves minced
Smoked paprika: 1 teaspoon
Ground cumin: 1 teaspoon
Lemon or lime juice: 2 tablespoons
Salt: 3/4 teaspoon
Black pepper: 1/2 teaspoon
Dried oregano: 1/2 teaspoon (optional)
For the Roasted Sweet Potatoes
Sweet potatoes: 3 medium, peeled and diced or cut into wedges
Olive oil: 1 1/2 tablespoons
Smoked paprika or chili powder: 1 teaspoon
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon
For the Avocado Salsa
Avocados: 2 ripe, diced
Cherry tomatoes: 1 cup, halved or finely chopped
Red onion: 1/3 cup, finely diced
Fresh cilantro or parsley: 2 tablespoons, chopped
Lime juice: 1 1/2 tablespoons
Salt: to taste
Black pepper: to taste
Jalapeño: 1 small, finely minced (optional)
For the Spicy Yogurt Dip
Plain Greek yogurt: 1 cup
Garlic: 1 clove, minced or grated
Fresh dill or parsley: 1 1/2 tablespoons, chopped
Lemon juice: 1 tablespoon
Salt: 1/4 teaspoon
Black pepper: to taste
Olive oil: 1 teaspoon (optional)
Optional Bowl Add-Ins
Cooked quinoa or brown rice: 2 to 3 cups
Mixed greens or spinach: 2 cups
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated.
Spread sweet potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway, until tender and golden.
While the sweet potatoes roast, prepare the chicken marinade by combining olive oil, garlic, smoked paprika, cumin, lemon juice, salt, pepper, and oregano if using.
Add chicken to the marinade and toss well to coat evenly.
Heat a grill pan or skillet over medium-high heat and lightly grease it.
Grill chicken for 5 to 7 minutes per side until cooked through and nicely charred. Remove from heat and rest for 5 minutes before slicing.
In a bowl, combine avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, pepper, and jalapeño if using. Gently toss and set aside.
In a separate bowl, mix Greek yogurt, garlic, herbs, lemon juice, salt, pepper, and olive oil if using until smooth.
Assemble bowls with grains or greens, roasted sweet potatoes, sliced chicken, avocado salsa, and a generous drizzle of spicy yogurt dip.
Tips
Cut sweet potatoes evenly to ensure uniform roasting.
Do not overcrowd the baking tray or the potatoes will steam instead of crisp.
Let chicken rest before slicing to retain juices.
Use chicken thighs for extra tenderness and flavor.
Adjust spice levels gradually, especially in the yogurt dip.
Fresh citrus juice brightens both the chicken and salsa.
Taste each component separately before assembling.
Roast sweet potatoes until lightly crisp on the edges for best texture.
Use ripe but firm avocados to avoid mushy salsa.
Serve yogurt dip slightly chilled for contrast.
Variations
Swap chicken for grilled shrimp or salmon.
Make it vegetarian with roasted chickpeas or grilled halloumi.
Use cauliflower rice for a low-carb option.
Add black beans or corn for extra fiber.
Replace yogurt dip with tahini sauce for a dairy-free version.
Add roasted red peppers to the bowl for sweetness.
Use smoked chipotle powder for deeper heat.
Add feta cheese for a Mediterranean twist.
Turn leftovers into wraps or pita pockets.
Add a fried or soft-boiled egg for extra richness.
Q & A
Can I meal prep this bowl?
Yes, store components separately for up to 4 days.
Can I bake the chicken instead of grilling?
Yes, bake at 200°C (400°F) for 20 to 22 minutes.
Is this recipe gluten-free?
Yes, especially when served with quinoa or rice.
How spicy is the yogurt dip?
Mild by default, but easily adjustable.
Can I freeze the chicken?
Yes, cooked chicken freezes well for up to 2 months.
What herbs work best here?
Cilantro, parsley, and dill all pair well.
Can I skip grains?
Absolutely, greens alone work great.
How do I keep avocado salsa fresh?
Cover tightly and add extra lime juice.
Can I use sweet potato fries instead?
Yes, baked fries work perfectly.
Is this kid-friendly?
Yes, reduce spices for a milder version.
Nutrition
(Approximate Per Serving)
Calories: 520
Protein: 40 g
Carbohydrates: 42 g
Fat: 22 g
Fiber: 7 g
Conclusion
This Ultimate Grilled Chicken & Sweet Potato Bowl with Avocado Salsa and Spicy Yogurt Dip is a complete, satisfying meal that feels fresh every time you make it. With bold seasoning, vibrant toppings, and flexible options, it’s the kind of recipe that fits effortlessly into busy weeks while still feeling special enough to serve to guests. Once you try it, it’s bound to earn a regular spot in your rotation.