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Chicken Sweet Potato Bowl

Back to the roots! To our most favourite meals, BOWLS! This Sweet potato Bowl, to be honest, is outcome of the fridge cleaning 😊 You just mix all of the yummy stuff and voila, you bowl is done.

 

Ingredients

Ingredients
Servings:
g
Boneless Chicken Breast
g
Sweet Potatoes
g
Beetroot
g
Cherry Tomatoes
Avocado
tbsp
Olive Oil
tsp
White Aceto Balsamico
tsp
Garlic Powder
Mixed Green Salad
Salt & Pepper to taste
Calories
per serving
520
Carbs
45
Protein
34
Fat
20

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC.
  2. Peel and cut sweet potatoes on thin slices – peel and cut beetroot on wedges.
  3. Place the veggies on a baking sheet, drizzle over olive oil, season with salt and pepper, add 1-2 teaspoon of garlic powder. Mix it all well. Bake for 20 minutes – until golden brown.
  4. In the meantime cut the chicken in thicker stripes (for skewers), season with salt and pepper, drizzle with olive oil and add garlic powder, about 1 teaspoon. Mix it all well. Make skewers from chicken and grill the chicken until cooked through.
  5. For guacamole cream – peel and cut avocado, place it in a food processor, season with salt and pepper, add ½ teaspoon garlic powder and white aceto. Blitz until you get a cream.
  6. Once everything is done you are ready to create your bowl – on the bottom of the bowl place mixed green salad, then sweet potatoes, beetroot, chicken, cherry tomatoes and avocado cream place in the middle of the bowl.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC.
  2. Peel and cut sweet potatoes on thin slices – peel and cut beetroot on wedges.
  3. Place the veggies on a baking sheet, drizzle over olive oil, season with salt and pepper, add 1-2 teaspoon of garlic powder. Mix it all well. Bake for 20 minutes – until golden brown.
  4. In the meantime cut the chicken in thicker stripes (for skewers), season with salt and pepper, drizzle with olive oil and add garlic powder, about 1 teaspoon. Mix it all well. Make skewers from chicken and grill the chicken until cooked through.
  5. For guacamole cream – peel and cut avocado, place it in a food processor, season with salt and pepper, add ½ teaspoon garlic powder and white aceto. Blitz until you get a cream.
  6. Once everything is done you are ready to create your bowl – on the bottom of the bowl place mixed green salad, then sweet potatoes, beetroot, chicken, cherry tomatoes and avocado cream place in the middle of the bowl.

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