Oh my goodness, let me tell you about my absolute favorite dish: the loaded grilled chicken sweet potato power bowl! It’s not just a meal; it’s a celebration of flavors and nutrition all in one bowl! I remember the first time I made it after a long hike and I was just famished. The combination of juicy grilled chicken, creamy avocado, and sweet potatoes is not only filling but also packed with protein and fiber. Plus, it’s gluten-free, so everyone can enjoy it! I love how versatile it is. You can switch up the toppings depending on what you have on hand! This power bowl is like a warm hug, making it perfect for any day of the week. Trust me, once you try it, you’ll be hooked!
Ingredients for Loaded Grilled Chicken Sweet Potato Power Bowl
Let’s gather everything you need for this delicious power bowl! Here’s what you’ll want:
- 2 grilled chicken breasts, seasoned to perfection
- 2 medium sweet potatoes, cubed into bite-sized pieces
- 1 cup quinoa, cooked until fluffy
- 1 cup black beans, drained and rinsed (canned works great!)
- 1 avocado, sliced for that creamy goodness
- 1 cup fresh spinach, packed with nutrients
- 2 tablespoons olive oil, for drizzling and flavor
- 1 teaspoon paprika, adding a hint of smokiness
- Salt and pepper to taste, because seasoning is key!
Make sure to have everything prepped and ready to go before you start cooking; it makes the process so much smoother!
How to Prepare Loaded Grilled Chicken Sweet Potato Power Bowl
Now that we’ve got our ingredients ready, let’s dive into the cooking process! This part is where the magic happens, and I promise it’s easier than it sounds. Follow these steps, and you’ll be enjoying your power bowl in no time!
Preheat and Season
First things first, preheat your grill to medium-high heat—about 375°F (190°C) is just perfect. While that’s heating up, drizzle a little olive oil over the chicken breasts, then sprinkle them generously with paprika, salt, and pepper. Trust me; this seasoning makes all the difference!
Grilling the Chicken
Once your grill is hot, place the chicken breasts on it and grill for about 6-7 minutes on each side. You want them to get those lovely grill marks and be cooked through. To check for doneness, simply cut into the thickest part—if the juices run clear, you’re good to go!
Cooking the Sweet Potatoes
While the chicken is grilling, let’s get those sweet potatoes cooking! Bring a pot of salted water to a boil and add the cubed sweet potatoes. Boil them for about 15 minutes or until they’re tender when pierced with a fork. Drain and set aside—they’re going to add such a delicious sweetness!
Combining Ingredients
Now, in a large bowl, combine your cooked quinoa, black beans, and fresh spinach. Give it a good toss to mix everything up! Once the chicken is done, slice it and add it to the bowl, along with the sweet potatoes and those luscious avocado slices on top. It’s time to dig in!
Tips for Success
- Make sure your grill is properly preheated; this ensures even cooking and those beautiful grill marks!
- Don’t skip on seasoning the chicken—it’s where all the flavor starts, so go wild with it!
- For perfectly tender sweet potatoes, check them at the 12-minute mark; you want them soft but not mushy.
- Use a meat thermometer if you’re unsure about the chicken—it should reach an internal temperature of 165°F (74°C).
- Feel free to mix in other veggies like bell peppers or corn for extra crunch and flavor!
Variations to Try
One of the best things about this loaded grilled chicken sweet potato power bowl is how adaptable it is! Here are a few fun variations to keep things exciting:
- Swap the Protein: Try using grilled shrimp or tofu for a different twist. Both options are delicious and pair wonderfully with the sweet potatoes!
- Add Some Crunch: Toss in some roasted nuts or seeds, like pumpkin seeds or sliced almonds, for an extra crunch. They really elevate the texture!
- Mix in Extra Veggies: Feel free to add roasted bell peppers, zucchini, or even some cherry tomatoes. More veggies mean more flavor and nutrients!
- Dress It Up: Drizzle your bowl with a tangy dressing like balsamic vinaigrette or a zesty lime dressing for a fresh kick!
These ideas can transform your power bowl into something new every time, so get creative!
Nutritional Information Disclaimer
Just a quick note: the nutritional values provided for the loaded grilled chicken sweet potato power bowl are estimates and can vary based on the specific ingredients and brands you use. Always check your labels and adjust according to your preferences for the most accurate information!
FAQs About Loaded Grilled Chicken Sweet Potato Power Bowl
Got questions? I’ve got answers! Here are some common queries I hear about this delicious loaded grilled chicken sweet potato power bowl:
Can I make this bowl ahead of time? Absolutely! You can prep everything in advance and store it separately in the fridge. Just assemble your bowl when you’re ready to eat, and it’ll be fresh and tasty!
What’s the best way to store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Just remember to keep the avocado separate until you’re ready to enjoy it!
Can I substitute the quinoa? Yes! If you prefer, you can use brown rice or farro instead. Both work wonderfully and add a different texture to the bowl.
How can I make this dish vegetarian? Simple! Swap the grilled chicken for your favorite plant-based protein like chickpeas or grilled tofu. It’ll still be hearty and satisfying!
Feel free to reach out if you have more questions; I’m here to help you create the perfect power bowl!
For more information on the health benefits of sweet potatoes, check out this Healthline article.
Print
Loaded Grilled Chicken Sweet Potato Power Bowl Joyfully Healthy
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A nutritious and filling bowl featuring grilled chicken and sweet potatoes.
Ingredients
- 2 grilled chicken breasts
- 2 medium sweet potatoes, cubed
- 1 cup quinoa, cooked
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup spinach
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- Season the chicken breasts with olive oil, paprika, salt, and pepper.
- Grill the chicken for 6-7 minutes on each side until cooked through.
- While the chicken is grilling, boil sweet potatoes until tender, about 15 minutes.
- In a bowl, combine cooked quinoa, black beans, and spinach.
- Once the chicken and sweet potatoes are done, slice the chicken and add it to the bowl.
- Add sweet potatoes and avocado on top.
- Drizzle with additional olive oil if desired.
- Serve immediately.
Notes
- Feel free to add your favorite toppings.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 35g
- Cholesterol: 75mg
Keywords: loaded grilled chicken sweet potato power bowl
