Mexican-Style Spicy Sweet Potato And Chicken Bowl
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 200°C/400°F/Gas Mark 6
2
Massage the sweet potato chunks with a little coconut oil, season well and then place onto a foil-lined tray
3
Bake in the oven for about 35 minutes
4
Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened
5
Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes
6
Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened
7
Once the sweet potato is cooked, add to the pan and stir through
8
Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve
9
Preheat the oven to 200°C/400°F/Gas Mark 6
10
Massage the sweet potato chunks with a little coconut oil, season well and then place onto a foil-lined tray
11
Bake in the oven for about 35 minutes
12
Meanwhile, heat a small amount of coconut oil in a frying pan, add the garlic and red onion and fry gently until slightly softened
13
Add the chicken breast chunks, lightly season with paprika and a pinch of salt and pepper and brown the chicken for a few minutes
14
Add the chopped tomatoes, then leave to simmer for 20 minutes until thickened
15
Once the sweet potato is cooked, add to the pan and stir through
16
Plate up, add the avocado, sour cream and sprinkle with fresh cilantro and paprika and serve