Grilled Chicken & Sweet Potato Poke Bowl with Avocado Salsa with Herbed Yogurt Dip

 

Serves: 2

Preparation: 30 minutes

Marinade:  30 minutes

Cooking Time: 45 minutes

Total Time: 1½ hours

 

Recipe and photo courtesy of Rosie -Top Easy Recipes on Facebook 25.01.26

 

This is one of many new salad bowls with a Mediterranean theme, fresh ingredients and healthy meal with some great flavours.

 

I like to use Jasmine rice, with fresh spinach leaves, some salad ingredients, salsa and sauce and fresh herbs.   In this specific recipe, the rice is replaced with the roasted sweet potatoes.

 

There are some great ideas on the internet and I am having fun trying these out and sharing them on!

 

You can always substitute chicken for turkey, chicken style quorn, tofu or even partridge breasts.

 

 

Ingredients

 

For the Grilled Chicken

 

• 1½ lbs boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil

• Juice of 1 lime

• 2 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ¾ tsp salt

• ½ tsp black pepper

• ​

For the Roasted Sweet Potatoes

​

• 2 medium sweet potatoes, peeled and diced

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

 

For the Avocado Salsa

 

• 2 ripe avocados, diced

• ½ cup cherry tomatoes, halved

• 2 tbsp red onion, finely diced

• Juice of ½ lime

• 1 tbsp fresh cilantro, chopped

• Salt and pepper, to taste

 

For the Herbed Yogurt Dip

 

• ½ cup Greek yogurt

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 1 tsp lemon juice

• ½ clove garlic, grated or minced

• Salt and black pepper, to taste

 

Optional Bowl Add-Ins

 

• Cooked quinoa, jasmine or brown rice

• Mixed greens or spinach

• Toasted seeds or nuts for crunch

 

 

Method

 

1. Preheat oven to 425°F (220°C).
    

2. Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
    

3. In a bowl, mix olive oil, lime juice, garlic, smoked paprika, cumin, salt, and pepper for the chicken. Marinate chicken for at least 20 minutes.
    

4. Grill or pan-sear chicken over medium-high heat for 6–8 minutes per side until cooked through. Slice thinly.
    

5. In a small bowl, combine avocado, cherry tomatoes, red onion, lime juice, cilantro, salt, and pepper to make the avocado salsa.
    

6. For the herbed yogurt dip, stir together Greek yogurt, parsley, dill, lemon juice, garlic, salt, and pepper until smooth.
    

7. Assemble bowls with a base of quinoa, rice, or greens. Top with roasted sweet potatoes, grilled chicken, and avocado salsa. Serve with a side of herbed yogurt dip and sprinkle with optional seeds or nuts.