Spicy Sweet Potato Bowls with Chicken
A protein-packed salad with sweet potatoes, juicy chicken, and an irresistible spicy dressing to wrap it all together. This is great for healthy meal prep lunches.
Ingredients
Salad
- 1 lb cooked chicken breast
- 2 sweet potatoes large sweet potatoes
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp chipotle pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 4 cups romaine or greens of choice
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced thinly
Dressing
- 1/2 cup mayonnaise
- 3 Tbsp sriracha
- 2 tsp lemon juice
- 1/2 tsp paprika
- 1 Tbsp Japanese BBQ Sauce optional
Instructions
- Preheat oven to 400º and line 2 baking sheets with foil. Chop sweet potatoes into "french fry" shapes, about 1/2" thick. In a small bowl, combine seasonings and mix together. Spread sweet potatoes onto the baking sheets and drizzle with about 2 tablespoons of oil per baking sheet. Evenly sprinkle seasonings over the sweet potatoes.
- Bake 30-40 minutes, removing halfway to toss them for even cooking.
- While the sweet potatoes are in the oven, prep the other veggies and make the sriracha dressing.
- Mix sauce ingredients together in a small bowl and set aside.
- When the sweet potatoes are done, remove from oven and allow to cool slightly. Start with greens, then add sweet potatoes and chicken, then your other toppings. Add the desired amount of dressing and enjoy!
Notes
Chicken: I usually have some cooked chicken in the fridge, but if you don't, here's my quick rundown!
- Preheat oven to 375º and line a baking sheet with foil.
- Slice 1 lb. of chicken breast into about 1-inch slices. Drizzle with 2 Tablespoons of olive oil, then season generously with salt and pepper.
- Bake 15 minutes, remove and allow to cool.