Save This bowl came together one Tuesday evening when I'd bought avocados too early and they were approaching their peak. I had leftover chicken from meal prep, a couple of sweet potatoes gathering dust in the pantry, and suddenly I was layering everything into a wooden bowl, drizzling it with hot honey I'd mixed on a whim. My roommate walked in mid-assembly and asked what I was making. I honestly didn't have a name for it yet, just a feeling that these flavors belonged together. That first bite changed everything—the creamy richness against the charred edges of the roasted potatoes, the kick of spice cutting through it all.
I made this for my partner the night they had a rough day at work, and watching their face light up when they tasted it was one of those small, perfect kitchen moments. They specifically asked for it again the next week, which felt like the highest compliment. Now it's become our go-to when we want something that feels nourishing but doesn't demand hours in the kitchen.
Ingredients
- Boneless, skinless chicken breasts (2 large, about 500 g): Look for breasts that are roughly even in thickness so they cook uniformly. If one side is noticeably thicker, gently pound it out before seasoning.
- Olive oil (2 tbsp total): Use a good quality oil you actually enjoy the taste of—you'll notice it here.
- Smoked paprika (1 tsp) and garlic powder (½ tsp): These two create a subtle depth that makes the chicken taste like you've been fussing over it all day.
- Salt and black pepper: Season generously; these bowls need it.
- Sweet potatoes (2 medium, about 500 g): Aim for potatoes of similar size so they roast evenly. The edges get the crispiest when you turn them halfway through.
- Ground cumin (1 tsp): This is what makes the sweet potatoes taste different from just roasted vegetables.
- Mixed salad greens (4 cups): Choose sturdy greens if you're prepping ahead—arugula and spinach hold up better than delicate lettuces.
- Avocado (1 large): Slice it just before serving, or toss it lightly with lime juice to keep it from browning if you're eating a little later.
- Red onion (½ small), cherry tomatoes (½ cup), and fresh herbs: These bright elements are what make every bite feel alive.
- Honey (¼ cup), hot sauce (1–2 tsp), and red pepper flakes: Mix these just before serving so the drizzle stays glossy and loose.
- Toasted pumpkin seeds (2 tbsp): The crunch is essential; don't skip this.
Instructions
- Get your oven ready and start the sweet potatoes:
- Preheat to 400°F and toss your cubed sweet potatoes with olive oil, cumin, and salt. Spread them on a baking sheet in a single layer and slide them into the oven. They'll need about 25 to 30 minutes, and you'll want to turn them halfway through so every side gets golden and a little caramelized.
- Season and cook the chicken:
- While the oven is doing the work, brush your chicken breasts with oil and coat them generously with smoked paprika, garlic powder, salt, and pepper. Get your grill pan or skillet hot over medium-high heat, then cook each side for about 6 to 7 minutes until the outside is golden and a quick check shows it's cooked through. Let it rest for a few minutes before slicing.
- Make the hot honey:
- In a small bowl, whisk together honey, your hot sauce of choice, and a pinch of red pepper flakes if you're feeling brave. Taste it and adjust—this is where you dial in how much spice you want.
- Assemble your bowls:
- Start with a handful of greens in each bowl. Layer on the roasted sweet potatoes, sliced chicken, avocado slices, some thin red onion slivers, and a scatter of cherry tomatoes. The order doesn't matter, just make sure everything gets a place.
- Finish and serve:
- Drizzle everything with that hot honey, sprinkle on the toasted pumpkin seeds and fresh herbs, and add a lime wedge on the side. Serve right away while everything is still warm enough to matter.
Save There's something about a bowl that makes you feel like you're eating something intentional and whole, like each component is there for a reason. This one has become my answer when someone asks what makes me happy in a meal.
Swaps and Variations That Work
The beauty of this bowl is that it adapts to what you have on hand or what you're craving. Swap the chicken for grilled tofu, chickpeas, or even roasted cauliflower if you're going vegetarian. The sweet potatoes are pretty non-negotiable for the sweetness, but if you want to add another vegetable, roasted broccoli or sautéed mushrooms fit right in. Even the greens can change based on the season or what's in your fridge.
Making It Ahead
This is one of those meals that actually gets better when you prep components separately and assemble fresh. Roast your sweet potatoes and cook your chicken up to a day before, then store them in separate containers. The greens keep best unwashed until you're ready to eat. The only thing you truly need to do at the last minute is slice the avocado and drizzle the hot honey.
Pairing and Serving
This bowl stands alone as a complete meal, but if you want to round it out, serve it alongside something like chilled quinoa or a small portion of brown rice stirred right in. A crisp white wine like Sauvignon Blanc or even a cold sparkling water with lime brings out all the fresh flavors. If you're cooking for a group, set out the components separately and let people build their own bowls—it's a nice way to let everyone adjust the spice and portions to their taste.
- Chill your bowls for a minute before serving if you like the greens especially cool and crisp.
- Lime wedges are not optional—squeeze them over everything right before eating.
- Keep extra hot honey on the side for anyone who wants more heat or sweetness.
Save This bowl has become one of those dishes I make when I want to feel like I'm taking care of myself without overthinking it. It's nourishing, it's beautiful to look at, and it brings a little joy to lunch or dinner.
Common recipe questions
- → How do you roast the sweet potatoes?
Cube sweet potatoes, toss with olive oil, cumin, and salt, then roast at 400°F (200°C) for 25–30 minutes until tender and golden.
- → What is hot honey and how is it made?
Hot honey is a sweet-spicy drizzle made by mixing honey with hot sauce and optional red pepper flakes for a balanced kick.
- → Can I substitute the chicken with a vegetarian option?
Yes, grilled tofu or chickpeas can replace chicken for a plant-based variation with similar protein content.
- → What greens are recommended for the bowl?
Mixed salad greens such as arugula, spinach, and baby kale provide freshness and a variety of textures.
- → How should the chicken be cooked for this dish?
Brush chicken breasts with olive oil and spices, then grill or pan-sear over medium-high heat for 6–7 minutes per side until cooked through.