1. Roast the Sweet Potatoes 🍠

Preheat oven to 425°F (220°C).

Toss sweet potato wedges with olive oil, smoked paprika, salt, and pepper.

Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and crisp.

2. Cook the Chicken 🍗

Season chicken strips with paprika, garlic powder, cumin, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Cook chicken 6–8 minutes, stirring occasionally, until golden and cooked through.

3. Prepare the Tomato-Avocado Salsa 🥑🍅

In a bowl, combine cherry tomatoes, diced avocado, red onion, lime juice, cilantro, and salt.

Mix gently and set aside.

4. Make the Creamy Avocado Dip 🥑

Blend avocado, Greek yogurt, lime juice, olive oil, garlic, salt, and fresh herbs until smooth and creamy.

5. Assemble the Bowls

Plate roasted sweet potato wedges and cooked chicken.

Spoon salsa over the top.

Add a generous dollop of creamy avocado dip.

Garnish with fresh parsley or cilantro.

Serving and Storage Tips