High-Protein Chicken & Sweet Potato Bowls with Creamy Avo...

Ingredients

• 2 large sweet potatoes (approx. 600g), cubed
• 1 tsp olive oil or light cooking spray
• Salt, pepper, garlic powder to taste
• 1/2 white onion (75g), diced
• 1 lb (454g) lean ground chicken
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder (optional for heat)
• 1/2 cup (56g) shredded reduced-fat cheddar cheese
• 1 large avocado (150g)
• 1/2 cup (120g) non-fat Greek yogurt (or dairy-free)
• Juice of 1 lime
• 1/4 cup fresh cilantro
• 1 tbsp olive oil (optional for creaminess)
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Water to thin as needed

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes in olive oil, salt, pepper, and garlic powder. Spread them out on a baking sheet.
3. Bake the sweet potatoes in the preheated oven for about 25-30 minutes, or until tender, turning halfway through.
4. In a skillet over medium heat, add diced onion and minced garlic. Sauté until the onion is translucent.
5. Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
6. Stir in the tomato paste, smoked paprika, cumin, chili powder (if using), and salt and pepper. Cook for an additional 2-3 minutes.
7. While the chicken is cooking, prepare the creamy avocado sauce. In a blender, combine the avocado, Greek yogurt, lime juice, cilantro, olive oil (if using), garlic powder, cumin, salt, and pepper. Blend until smooth, adding water to reach desired consistency.
8. Once the sweet potatoes are done, remove them from the oven.
9. To serve, layer the sweet potatoes and chicken mixture in bowls. Drizzle with creamy avocado sauce and sprinkle with shredded cheddar cheese.
10. Enjoy warm, garnished with extra cilantro if desired.