Mexican Style Spicy Sweet Potato And Chicken Bowl Recipes

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MEXICAN-STYLE SPICY SWEET POTATO AND CHICKEN BOWL



Mexican-Style Spicy Sweet Potato and Chicken Bowl image

A one-pot evening meal with minimum fuss and maximum taste.

Provided by Alice Liveing

Categories     HarperCollins     Dinner     Healthy     Quick and Healthy     Sweet Potato/Yam     Chicken     Wheat/Gluten-Free     Avocado     Sour Cream     Cilantro     Paprika     One-Pot Meal

Yield Serves 2

Number Of Ingredients 11

2 sweet potatoes, peeled and chopped into chunks
Coconut oil, for greasing and frying
1 garlic clove, crushed
1 red onion, finely diced
200g skinless chicken breast, cut into chunks
1 teaspoons paprika, plus extra for sprinkling
200g canned chopped tomatoes
1 ripe avocado, pit removed and flesh cut into chunks
2 tablespoons sour cream
1 small handful of fresh cilantro
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Massage the sweet potato chunks with a little coconut oil, season well 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.

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