Save Pin There's something about a bowl that lets you build your own story with each bite. I discovered this combination on a particularly hectic Tuesday when I had leftover grilled chicken, some sad sweet potatoes in the pantry, and half an avocado that needed rescuing. The hot honey drizzle happened by accident—I was making something else entirely when I grabbed the wrong bottle, and that sweet-spicy contrast just clicked. Now it's become my go-to when I need something that feels both nourishing and indulgent without the fuss.
I made this for a friend who'd been eating the same sad desk lunch for weeks, and watching her face light up when she tasted that first creamy bite of avocado with the warm roasted sweet potato was worth every chopped ingredient. She started meal-prepping her own version the next day, and somehow that felt like a small victory in her week.
Ingredients
- Boneless, skinless chicken breasts (2 large, about 500g): The backbone of this bowl—they cook quickly and stay juicy if you don't skip the resting step.
- Olive oil (2 tbsp total): You'll use this for both the chicken and sweet potatoes, so don't skip it or you'll end up with dry, stuck ingredients.
- Smoked paprika (1 tsp): This gives the chicken a subtle depth that regular paprika misses entirely.
- Garlic powder (½ tsp): A small amount goes a long way, and it bridges the flavors between the chicken and the roasted vegetables.
- Salt and black pepper (½ tsp salt, ¼ tsp pepper): Season generously—these are your only seasonings for the protein, so don't hold back.
- Sweet potatoes (2 medium, about 500g, peeled and cubed): The cubes should be roughly the same size so they roast evenly and get those caramelized edges.
- Ground cumin (1 tsp): This warm spice is what makes the sweet potatoes taste special instead of just sweet.
- Mixed salad greens (4 cups): Use whatever you like—I prefer a mix of peppery arugula and tender baby spinach for contrast.
- Avocado (1 large, sliced): Add it just before serving or it'll brown; slice it right in the bowl if you're eating alone.
- Red onion (½ small, thinly sliced): The sharpness cuts through the richness and adds a textural snap.
- Cherry tomatoes (½ cup, halved): They add brightness and prevent the bowl from feeling too heavy.
- Honey (¼ cup): Use something you actually like tasting, not the cheapest bottle in your pantry.
- Hot sauce (1–2 tsp, like Sriracha): Start with 1 teaspoon and taste as you go—some brands are much spicier than others.
- Red pepper flakes (pinch, optional): Only add these if you like an extra kick of heat.
- Toasted pumpkin seeds (2 tbsp): Buy them already toasted or toast them yourself for 3–4 minutes in a dry pan—the flavor difference is remarkable.
- Fresh cilantro or parsley (2 tbsp, chopped): Cilantro is more interesting here, but use whatever you have or enjoy.
- Lime wedges (for serving): A squeeze of lime at the end is essential; it brightens everything.
Instructions
- Get your oven ready:
- Preheat to 400°F (200°C). This takes about 5 minutes, so start while you gather your ingredients.
- Prep the sweet potatoes:
- Toss the cubed sweet potatoes with 1 tbsp olive oil, cumin, and salt in a bowl, making sure each piece gets a light coating. Spread them on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until the edges are golden and caramelized and the insides are tender.
- Season the chicken:
- While the sweet potatoes roast, brush both chicken breasts lightly with 1 tbsp olive oil on both sides. Sprinkle evenly with smoked paprika, garlic powder, salt, and black pepper—don't be shy with the seasoning.
- Cook the chicken:
- Heat a grill pan or skillet over medium-high heat until it's genuinely hot (you should hear a sizzle when the chicken hits). Cook for 6–7 minutes per side without moving it around too much—you want that golden crust. A meat thermometer should read 165°F (74°C) when fully cooked. Let it rest for 5 minutes before slicing; this keeps it juicy instead of stringy.
- Make the hot honey:
- While everything cooks, whisk together the honey, hot sauce, and a pinch of red pepper flakes in a small bowl. Taste it and adjust the heat level to your preference—you can always add more spice, but you can't take it out.
- Assemble your bowls:
- Divide the salad greens among four bowls. Top each with roasted sweet potatoes, sliced chicken, fresh avocado slices, red onion, and halved cherry tomatoes. Think of it like painting—you want color and variety in each bowl.
- Finish and serve:
- Drizzle generously with the hot honey, scatter pumpkin seeds and fresh herbs over the top, and tuck a lime wedge on the side. Serve immediately while the chicken and sweet potatoes are still warm.
Save Pin My partner, who rarely compliments my cooking, asked for seconds and then thirds, which told me everything I needed to know about this bowl. It's become the recipe I turn to when I want to feel like I'm taking care of someone, whether that's myself on a rushed weeknight or someone I'm trying to impress without making it seem like I tried too hard.
Swaps and Substitutions
The beauty of a bowl is that it's endlessly flexible—this is more a framework than a rigid recipe. For the chicken, try grilled tofu, chickpeas, or leftover turkey if you're looking for variety. You can roast almost any vegetable: swap sweet potatoes for regular potatoes, cauliflower, or Brussels sprouts, just adjust the roasting time accordingly. If avocado is too expensive or not ripe, crispy chickpeas or a dollop of Greek yogurt adds creaminess. The greens can be anything from romaine to kale, and if you don't have mixed greens, a simple handful of spinach works fine.
Making It a Complete Meal
This bowl works perfectly on its own, but if you're feeding people with bigger appetites or want something more substantial, serve it alongside cooked quinoa, brown rice, or farro on the side. I've also drizzled a tahini dressing instead of hot honey when I wanted something creamier, and it was equally good. The hot honey is what makes it memorable though—that's the thing I'd keep if I had to choose just one element.
Storage and Meal Prep
This bowl is best eaten fresh, but you can prep the components separately and store them for up to three days. Keep the roasted sweet potatoes and cooked chicken in airtight containers, store the greens in a container with a paper towel to absorb excess moisture, and wait to slice the avocado until you're ready to eat. Assemble the bowl just before serving so everything tastes its best.
- Make the hot honey ahead and store it in a mason jar—it keeps for weeks and works on other bowls, grilled vegetables, or even roasted chickpeas.
- If you're packing this for lunch, keep the dressing separate until you're ready to eat so the greens don't get soggy.
- Double the recipe if you're meal-prepping; this bowl reheats reasonably well if you keep components separate.
Save Pin This bowl has become my answer to the question of what's for dinner when I want something that tastes special but doesn't demand hours in the kitchen. There's something satisfying about building it piece by piece, and even more satisfying about eating it.
Recipe FAQs
- → How do I roast the sweet potatoes perfectly?
Toss peeled, cubed sweet potatoes with olive oil, ground cumin, and salt. Roast at 400°F (200°C) for 25–30 minutes, turning halfway until golden and tender.
- → What is the best way to cook the chicken breasts?
Brush chicken with olive oil and seasonings, then grill or pan-sear over medium-high heat for 6–7 minutes per side until cooked through and juicy.
- → Can I adjust the spiciness of the hot honey drizzle?
Yes, modify the amount of hot sauce and red pepper flakes to suit your preferred heat level.
- → What are good substitutions for protein in this bowl?
Tofu or chickpeas can replace chicken for a plant-based option without losing texture or flavor.
- → How can I add more texture to the dish?
Adding toasted pumpkin seeds provides a nice crunch, while fresh herbs brighten the flavors.