Ingredients:

  • 2 large sweet potatoes (approx. 1 lb / 450g), cubed into ½-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 12 oz chicken breast, diced into small cubes
  • 1 tbsp olive oil
  • 1 tsp cumin
  • ½ tsp chili powder
  • Salt and pepper to taste
  • 2 cups fresh baby spinach or kale
  • ½ cup diced red onion
  • 1 ripe avocado, sliced

Instructions:

  1. Preheat your oven to 400°F (200°C) and line the baking sheet with parchment paper.
  2. In a mixing bowl, toss the cubed sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on the sheet, avoiding overcrowding to ensure they roast rather than steam.
  4. Bake for 25–30 minutes, flipping once halfway through, until the edges are mahogany-colored and the centers are tender.
  5. While the potatoes are roasting, heat 1 tbsp of olive oil in a skillet over medium-high heat.
  6. Add the diced chicken breast and season immediately with cumin, chili powder, salt, and pepper.
  7. Sauté for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
  8. Divide the fresh spinach or kale between two wide bowls.
  9. Scoop the roasted sweet potatoes over the greens, allowing the residual heat to lightly wilt the leaves.
  10. Top with the seared chicken, diced red onion, and sliced avocado.