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A colorful chicken sweet potato power bowl with grilled chicken, roasted sweet potatoes, quinoa, and avocado.
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Loaded Grilled Chicken & Sweet Potato Power Bowl

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 2 large boneless , skinless chicken breasts (approximately 1 lb)
  • 2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 cup dry quinoa
  • 2 cups water or low-sodium chicken broth
  • 4 cups chopped kale, stems removed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 ripe avocado , sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and black pepper to taste

Instructions

  • In a large bowl, toss cubed sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, and salt; roast at 400°F (200°C) for 25 minutes until tender.
  • Season chicken breasts with remaining paprika, cumin, garlic powder, salt, and pepper.
  • Grill chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F (74°C); rest for 5 minutes before slicing.
  • Rinse quinoa and combine with water/broth in a saucepan; bring to a boil, then simmer covered for 15 minutes until liquid is absorbed.
  • Massage kale with 1 tablespoon olive oil and lime juice to soften the texture.
  • Assemble bowls by layering quinoa as the base, followed by kale, roasted sweet potatoes, black beans, and sliced grilled chicken.
  • Garnish with avocado slices and fresh cilantro.