I first shared this recipe for my superhero bowl with my newsletter subscribers last month, and it was such a huge hit, that I knew I had to share it with all of you as well! My subscribers always get my best information first, so be sure to sign up to be on my list, if you aren’t already!
This superhero bowl is made with chicken, bacon, sweet potato, broccoli, and an avocado cream sauce, and it’s packed with everything you need to supercharge your day! This meal is perfect for breakfast, lunch or dinner!
This simple and super delicious recipe is awesome for meal prepping ahead of time, and would also be be really great served with my ranch dressing or chipotle aioli!
Enjoy this recipe for my superhero bowl and get ready to tackle your day!
Superhero Bowl
Equipment
- Stovetop
Ingredients
For the Superhero Bowl:
- 1 pound bacon (if you're currently on a Whole30, make sure it's Whole30 compliant)
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite sized pieces
- 1 large sweet potato, peeled and chopped into 1 inch pieces (I used a Hannah white sweet potato)
- 6 cups broccoli florets
- 4-5 garlic cloves, minced
- Sea salt & pepper, to taste
For the Avocado Cream Sauce:
- 1 medium to large avocado, pitted and skin removed
- 2 tablespoons full fat coconut milk
- 1 teaspoon fresh lime juice
- 1/2 teaspoon sea salt (you may want to adjust this slightly, depending on the size of your avocado and/or taste)
Instructions
- In a large pan, cook the bacon over medium heat until crispy. Place the bacon on a plate lined with paper towels, keeping the bacon fat in the pan. Crumble the bacon once it's cool enough to handle.
- Add the chicken to the pan and sauté until cooked through, about 6-7 minutes. Place the chicken into a clean bowl, leaving the fat in the pan.
- Add the sweet potato to the pan and cover with a lid. Cook for 6-7 minutes, or until the sweet potatoes are tender. Cook for another 2-3 minutes uncovered, stirring occasionally, until the sweet potatoes are browned and crispy. Place the sweet potatoes in the bowl along with the chicken.
- While the sweet potatoes are cooking, let's make the avocado cream sauce! Place all of the sauce ingredients into your food processor and blend until smooth. Set aside.
- Add the broccoli to the pan, cover and cook for 1-2 minutes, just until tender, adding a splash of water to the pan (to produce steam) if needed. Add the garlic to the pan and sauté for 30 seconds, or until fragrant. Add the chicken, sweet potatoes and crumbled bacon back into the pan, and give it a good stir. Serve in bowls, season with salt and pepper, and top with the avocado cream sauce. Enjoy!
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Looks Delicious! 🙂
This looks amazing! How much does this recipe make? My husband and I usually eat dinner leftovers for lunch the next day, and I want to make sure I make enough for that. Thank you!
Hi! This will make 6-8 servings (easily 8 for myself, and more like 5-6 for my husband), so it’s definitely enough for leftovers for the next day 🙂 Hope that helps! I’m actually making this today using ground beef, to have on hand for the week – it’s also amazing with my Chipotle Aioli, which you can find here – https://livinglovingpaleo.com/2015/11/20/chipotle-aioli/
Any tips for keeping the avocado cream sauce fresh?
Hi Sarah! You could place a piece of plastic wrap directly on top of the sauce (which is what I do) and this helps to keep it fresh!