Ingredients
Scale
Ingredients:
For the Bowl:
- 1 cup roasted sweet potato purée
- ½ avocado, sliced
- 1 cup grilled spiced chicken, chopped
- ½ cup cherry tomatoes, halved
- ½ cup sautéed kale or spinach
- ¼ cup pickled red cabbage
- 2 poached eggs
- 1 tbsp mixed sprouts (optional)
- 1 lemon wedge
For the Chicken Marinade:
- 1 chicken breast (or thighs)
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt & black pepper
For Garnish:
- Black sesame seeds
- A drizzle of olive oil
Instructions
Step by Step:
1️⃣ Marinate & Cook the Chicken:
- Mix the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Coat the chicken in the marinade and let it rest for 15 minutes.
- Grill or pan-sear over medium heat for 5–6 minutes per side until fully cooked.
2️⃣ Prepare the Sweet Potato Purée:
- Roast sweet potato at 400°F (200°C) for 25 minutes until soft.
- Blend with a pinch of salt and olive oil until smooth.
3️⃣ Poach the Eggs:
- Bring water to a gentle simmer in a saucepan.
- Add a splash of vinegar and swirl the water.
- Gently drop in the eggs and poach for 3–4 minutes until the whites are set.
4️⃣ Assemble the Bowl:
- Spread sweet potato purée at the base.
- Arrange chicken, avocado, tomatoes, sautéed kale, and pickled cabbage.
- Top with poached eggs and sprouts.
5️⃣ Garnish & Serve:
- Sprinkle with sesame seeds and drizzle with olive oil.
- Serve with a lemon wedge for an extra fresh touch!
Notes
Notes
For an extra crunch, add toasted nuts or seeds. Want a spicy kick? Drizzle some sriracha or harissa over the bowl!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~500 per serving
- Protein: ~40g