Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 2 cups baby spinach
  • 1 large avocado, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss cubed sweet potatoes with avocado oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread sweet potatoes in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until edges are charred.
  4. Heat 1 tbsp olive oil in a skillet over medium-high heat.
  5. Season chicken cubes with cumin, onion powder, salt, and pepper, then sear for 5–7 minutes until internal temperature reaches 165°F (74°C).
  6. Combine extra virgin olive oil, lime juice, maple syrup, Dijon mustard, and minced garlic in a jar and shake or whisk until emulsified.
  7. Divide baby spinach equally among four bowls.
  8. Top the greens with roasted sweet potatoes, seared chicken, sliced avocado, red onion, and chopped cilantro.
  9. Drizzle the zesty dressing over each bowl before serving.