Ingredients for Mexican-Style Spicy Sweet Potato and Chicken Bowl

• 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 teaspoon paprika, plus extra for sprinkling

• 200g canned chopped tomatoes

• 1 ripe avocado, pit removed and flesh cut into chunks

• 2 tablespoons soured cream

• 1 small handful of fresh coriander

• Sea salt and freshly ground black pepper

Preheat the oven to 200°C/204°C/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, soured cream and sprinkle with fresh coriander and paprika and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.