Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil (15ml)
  • 1 tsp smoked paprika (5ml)
  • 1/2 tsp garlic powder (2.5ml)
  • 1/4 tsp cayenne pepper (1.25ml) (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • 2 large sweet potatoes (approx. 1.5 lbs / 680g total), peeled and diced into 1-inch cubes
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp ground cumin (2.5ml)
  • 1/4 tsp cinnamon (1.25ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh lime juice (60ml) (about 2-3 limes)
  • 2 tbsp olive oil (30ml)
  • 1 tbsp honey or maple syrup (15ml)
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 4 cups cooked quinoa or brown rice (alternatively: cauliflower rice for low-carb)
  • 1 avocado, diced
  • 1/4 cup chopped cilantro (fresh coriander)
  • Optional toppings: chopped red onion, black beans, corn, crumbled feta cheese, sriracha sauce

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, cumin, cinnamon, salt, and pepper. Spread evenly on one baking sheet.
  3. In a bowl, toss chicken with olive oil, smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Spread evenly on a separate baking sheet.
  4. Roast sweet potatoes for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Roast chicken for 15-20 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
  5. Whisk together lime juice, olive oil, honey, minced garlic, salt, and pepper in a small bowl or jar.
  6. Divide cooked quinoa or brown rice among four bowls. Top with roasted sweet potatoes, chicken, avocado, and cilantro.
  7. Drizzle generously with lime dressing. Add any optional toppings you like (red onion, black beans, corn, feta, sriracha). Serve immediately.