Chicken Sweet Potato Protein Bowl
This Chicken Sweet Potato Protein Bowl is perfect for when your body needs a little extra nourishment. It’s got a balance of healthy sources of protein, carbs, and fats that will leave you feeling satiated and good. I love to add as much variety of color in my bowls to get in all the different phytonutrients. The high protein green goddess dressing really pairs well with all flavors so I highly recommend making it to go with this meal!
What you will need
Chicken Breasts – I use an organic brand to be sure that my chicken is free or GMOs, antibiotics, and added hormones.
Sweet Potatoes – I used a combination of garnet yams(which is what most call sweet potatoes) and purple sweet potatoes! I love the color variety because each color from plants contains different phytonutrients that support our well being.
Avocado – This adds a nice healthy fat to this protein bowl to make it very balanced.
Cauliflower Rice – This is a great way to enjoy more veggies and has a fun texture like rice but is a low carb option.
Greens Mix – I personally love using a 50/50 mix of spring greens and spinach. You can use whatever greens you enjoy!
Hemp Seeds – This super food is rich in fiber, protein, and essential fatty acids. It adds a fun texture to any dish!
Avocado Oil – This is my preferred cooking oil because it can withstand high heat over most oils.
All Purpose Seasoning – You can use any brand which is usually a blend of common spices to flavor food.
Garlic Powder – This adds a delicious flavor to the chicken.
Salt – We will add a touch of salt to the chicken and potatoes to bring out more flavor.
Ingredients for the green goddess dressing
- Parsely
- Cilantro
- Basil
- Pumpkin Seeds
- Hemp Seeds
- Avocado Oil
- Lemon Juice
- Garlic Clove
- Salt
- Filtered Water
How to make the chicken sweet potato protein bowl
First, peel and and cube the garnet yam and purple sweet potato and place them in a bowl. Coat them with 2 tbsp avocado oil, 1 1/2 all-purpose seasoning, 1 tsp garlic powder, and 1/2 tsp salt. Spread them out on a parchment paper lined baking sheet. Heat your oven to 425 degrees then place the sweet potatoes in the oven and roast for 25 minutes. Use a spatula to flip around the sweet potatoes and cook for another 20 minutes.
Next, In a bowl, coat your chicken breasts in 2 tbsp avocado oil, 1 1/2 tbsp all purpose seasoning, 1 tsp garlic powder, and 1/2 tsp salt. Heat a non stick pan on the stove over medium heat. Add your chicken breasts and sear them on one side for 3 minutes then flip the chicken and cook for another 15-20 minutes or when the internal temperature reaches 165 degrees.(I use a meat thermometer to check.) Make sure the chicken breast are cooked completely then set aside to cool.
While the sweet potatoes and chicken are cooking, make the cauliflower rice by adding 1 tbsp avocado oil to a pan on the stove over medium heat. Add the cauliflower rice and sauté for about 15 minutes or until tender then set aside.
Lastly, make the green goddess dressing by blending all the ingredients in a small food processor or blender then set aside. Build the protein bowls by adding 1 cup of cauliflower rice, 1 cup greens mix, 1 chicken breast cut into slices, half a sliced avocado, 1 cup roasted sweet potatoes, and some green goddess dressing.
Notes: This recipe makes 4 servings and can be made for a family meal or a lunch meal prep for the week!
Other recipes you will enjoy
Grilled Herb Citrus Chicken Skewers
Fajita Chicken and Cilantro Lime Cauli-Rice Skillet
Mediterranean Chicken Hummus Wraps
Chicken Sweet Potato Protein Bowl
Ingredients
- 4 chicken breasts
- 1 medium sweet potato/yam
- 1 medium purple sweet potato
- 4 cups cauliflower rice
- 4 cups organic greens mix(optional)
- 2 avocados
- 5 tbsp avocado oil
- 3 tbsp all-purpose seasoning
- 2 tsp garlic powder
- 1 tsp salt
For the green goddess dressing
- 1 cup chopped parsley
- 1/4 cup chopped cilantro
- 2 tbsp chopped basil
- 1/4 cup hemp seeds/hearts
- 1/4 cup pumpkin seeds
- 1 garlic clove(peeled)
- 1/3 cup avocado oil
- Juice of 1 lemon
- 1/2 cup filtered water
- 1/8 tsp salt
Instructions
- Preheat your oven to 425 degrees.
- Peel and and cube the garnet yam and purple sweet potato and place them in a bowl. Coat them with 2 tbsp avocado oil, 1 1/2 all-purpose seasoning, 1 tsp garlic powder, and 1/2 tsp salt. Spread them out on a parchment paper lined baking sheet.
- In a bowl, coat your chicken breasts in 2 tbsp avocado oil, 1 1/2 tbsp all purpose seasoning, 1 tsp garlic powder, and 1/2 tsp salt.
- Place the sweet potatoes in the oven and roast for 25 minutes then use a spatula to flip around the sweet potatoes and cook for another 20 minutes.
- Heat a non stick pan on the stove over medium heat. Add your chicken breasts and sear them on one side for 3 minutes then flip the chicken and cook for another 15-20 minutes or when the internal temperature reaches 165 degrees.(I use a meat thermometer to check.) Make sure the chicken breast are cooked completely then set aside to cool.
- While the sweet potatoes and chicken are cooking, make the cauliflower rice by adding 1 tbsp avocado oil to a pan on the stove over medium heat. Add the cauliflower rice and sauté for about 15 minutes or until tender then set aside.
- Make the green goddess dressing by blending everything in a small food processor or blender then set aside.
- Build the protein bowls by adding 1 cup of cauliflower rice, 1 cup greens mix, 1 chicken breast cut into slices, half a sliced avocado, 1 cup roasted sweet potatoes, and some green goddess dressing.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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