top of page

Spicy Sweet Potato & Chicken Bowl

I've been really uninspired and unmotivated to cook lately, but it was this recipe that helped me get back into the swing of things. I was originally drawn in by the beautiful colours (doesn't it look so nourishing?) and I stayed for the deep flavours and variety of textures. In my mind this is a weeknight meal, it only takes about 45 minutes of attention and is excellent as leftovers.

I use a harissa spice blend on the sweet potatoes while roasting them. My favourite is PC Black Label but I've recently discovered that Farm Boy has their own blend, so I'm going to try that one next. Harissa is optional, but it's the spicy element in the dish, so feel free to substitute for something else spicy if you don't have any.

Spicy Sweet Potato & Chicken Bowl

2 sweet potatoes, peeled and chopped into chunks

Coconut oil, for greasing and frying

1 Tbsp harissa spice blend *optional*

1 garlic clove, crushed

1 red onion, finely diced

200g skinless chicken breast, cut into chunks

1 tsp paprika *smoked if you have it*, plus extra for sprinkling

200g canned chopped tomatoes *I use fire roasted

1 ripe avocado, pit removed and flesh cut into chunks

2 Tbsp sour cream

1 small handful of fresh cilantro

Sea salt and freshly ground black pepper

Preheat the oven to 400°F.

Massage the sweet potato chunks with a little coconut oil, (melt in micro if needed) season with harissa and then place onto a foil-lined tray. Bake in the oven for about 35 minutes.

Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened. Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes.

Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened.

Once the sweet potato is cooked, add to the pan and stir through.

Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve.

bottom of page