If you’re on the lookout for a vibrant, flavor-packed meal that feels just as nourishing as it tastes, let me introduce you to the owl with Avocado Salsa + Dill Yogurt Dip. This is more than just another chicken and grain bowl—it’s a truly colorful, texture-rich experience, where every element shines on its own yet comes together with a zesty, creamy magic. Roasted sweet potatoes, juicy grilled chicken, and nutty quinoa all get a fresh kick from a tangy avocado salsa and a herby, cooling dill yogurt dip. There’s a reason this bowl has become my go-to dinner for both busy weekdays and lazy weekend indulgences!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of owl with Avocado Salsa + Dill Yogurt Dip is just how simple, wholesome, and accessible every ingredient is. Each addition brings a unique texture or a pop of flavor—so don’t skip the finishing touches, they truly elevate the dish!
- Chicken breasts: Go for boneless, skinless for quicker cooking and lean protein.
- Sweet potatoes: Roasting these brings out their natural sweetness and gives the bowl gorgeous color.
- Olive oil: Helps caramelize the sweet potatoes and keeps the chicken juicy.
- Smoked paprika: Brings a subtle, smoky warmth to the roasted veggies.
- Salt and black pepper: Classic seasoning, essential for every part of this bowl.
- Quinoa or brown rice: A nutty, hearty base; cook ahead for ease.
- Avocado: Luscious and creamy, adding richness to the salsa.
- Red onion: Offers crunch and sharpness—dice it finely for best texture.
- Lime juice: Brightens the salsa and keeps avocado vivid green.
- Fresh cilantro: That unmistakable herby lift—skip only if you must.
- Greek yogurt: Thick, tangy, and the perfect foil to savory elements.
- Lemon juice: A fresh zing for the dip (and so good with dill).
- Fresh dill: Brings the dip alive—use more for extra herbiness.
- Garlic: Just a clove infuses tons of flavor into the dip.
How to Make owl with Avocado Salsa + Dill Yogurt Dip
Step 1: Roast the Sweet Potatoes
Start by tossing your peeled and cubed sweet potatoes in a generous drizzle of olive oil, with plenty of smoked paprika, salt, and black pepper. Spread them on a parchment-lined baking sheet and roast at 400°F (200°C) for about 20–25 minutes. You want the outsides slightly caramelized and the insides creamy—give the pan a shake halfway through for even roasting. The transformation here is pure kitchen magic.
Step 2: Grill the Chicken
While the sweet potatoes are roasting, rub your chicken breasts with a touch more olive oil, along with salt and pepper. Fire up a grill pan or your outdoor grill, and cook for 5–6 minutes on each side until the outside gets golden and the middle is cooked through. Rest the chicken for a few minutes, then slice it thinly so every forkful is tender and flavorful.
Step 3: Mix the Avocado Salsa
Time for that ultra-fresh salsa! In a small bowl, gently toss together diced avocado, finely chopped red onion, lime juice, and cilantro. Season it lightly with salt and pepper. Remember, you want the avocado to stay chunky, not mushy, so fold together gently. This vibrant mix is what gives the owl with Avocado Salsa + Dill Yogurt Dip its fresh, Californian flair!
Step 4: Whip Up the Dill Yogurt Dip
In another bowl, combine thick Greek yogurt with a splash of olive oil, fresh lemon juice, plenty of chopped dill, minced garlic, and a pinch of salt and pepper. Stir until it’s creamy and flecked with herbs. This dip is the secret hero—it cools the spice, contrasts the roasted flavors, and ties the whole bowl together.
Step 5: Assemble Your Bowl
Layer a generous scoop of your cooked quinoa or brown rice at the bottom of each bowl. Pile on the roasted sweet potatoes and sliced chicken, then top with a big spoonful of avocado salsa and a hearty dollop of dill yogurt dip. The final assembly makes the owl with Avocado Salsa + Dill Yogurt Dip as beautiful as it tastes, bursting with color and inviting textures.
How to Serve owl with Avocado Salsa + Dill Yogurt Dip
Garnishes
To really finish your owl with Avocado Salsa + Dill Yogurt Dip, scatter over some extra fresh cilantro or dill, a sprinkle of flaky salt, or a little lime zest for brightness. A few thinly sliced radishes or microgreens can add extra color and crunch if you want a restaurant-quality presentation at home.
Side Dishes
A lightly dressed green salad with arugula or butter lettuce and some cherry tomatoes pairs beautifully, as does a baked corn tortilla or crispy pita for dipping into any leftover salsa or yogurt dip. This bowl is hearty on its own, but these sides make it perfect for guests or hungrier days!
Creative Ways to Present
If you’re looking for a twist, try serving everything family-style on a big platter—let each person build their own owl with Avocado Salsa + Dill Yogurt Dip. This makes for a fun, interactive meal at the table. Or, turn the mixture into lettuce wraps or stuffed pita pockets for a picnic-style lunch!
Make Ahead and Storage
Storing Leftovers
Leftover components of your owl with Avocado Salsa + Dill Yogurt Dip keep well in separate containers in the fridge for up to three days. The key is to store the avocado salsa and dill yogurt dip apart from the warm elements to keep everything at its best.
Freezing
While the grilled chicken and cooked grains can be frozen for up to a month, the roasted sweet potatoes, avocado salsa, and dill yogurt dip are best enjoyed fresh. If you’d like, freeze portions of chicken and quinoa in airtight containers, and assemble the fresh parts when you’re ready to serve.
Reheating
To reheat, warm the chicken, sweet potatoes, and grains gently in the microwave or in a skillet on the stove. The salsa and yogurt dip should be added cold after reheating to keep their flavors bright and textures intact.
FAQs
Can I use a different protein in owl with Avocado Salsa + Dill Yogurt Dip?
Absolutely! Try grilled shrimp, seared tofu, or even roasted chickpeas for a vegetarian take. The bowl is incredibly flexible, adapting easily to your favorite proteins.
Is there a way to make the dish dairy-free?
Yes, simply swap the Greek yogurt for a dairy-free alternative like coconut or almond yogurt—just be sure it’s unsweetened and plain. The thyme and dill flavors will still shine beautifully.
What’s the best rice or grain to use?
Both brown rice and quinoa work beautifully, but you can use farro, bulgur, or cauliflower rice for different textures and nutritional profiles. Make sure whatever you choose is cooked and cooled before assembly.
How long does the avocado salsa keep?
The avocado salsa is best eaten right away, but if you need to prep ahead, cover it tightly with plastic wrap (pressed directly onto the salsa) and store for up to six hours in the fridge. The lime juice helps keep the avocado green.
Can this dish be served cold?
Absolutely! owl with Avocado Salsa + Dill Yogurt Dip tastes wonderful even when the components are chilled, making it perfect for meal prep, picnics, or those busy days when you need to grab and go.
Final Thoughts
There’s just something about building your own bowl brimming with color, flavor, and wholesome goodness. If you haven’t yet tried this owl with Avocado Salsa + Dill Yogurt Dip, consider this your friendly nudge—it’s a recipe that’s become a staple in my kitchen for good reason. Once you dig in, I suspect it’ll earn a regular spot at your table, too!
Print
owl with Avocado Salsa + Dill Yogurt Dip Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Ultimate Grilled Chicken & Sweet Potato Bowl with Avocado Salsa and Dill Yogurt Dip is a delicious and wholesome meal that combines juicy grilled chicken, flavorful sweet potatoes, creamy avocado salsa, and tangy dill yogurt dip.
Ingredients
For the Bowl:
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 cups cooked quinoa or brown rice
- 1 avocado, diced
- 1 small red onion, finely chopped
- 1 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
For Dill Yogurt Dip:
- 1/2 cup Greek yogurt
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 tsp fresh dill, chopped
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
- Roast sweet potatoes: Toss cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender and golden.
- Grill chicken: Season chicken with salt, pepper, and olive oil. Grill or pan-sear 5–6 minutes per side until cooked through. Slice thinly.
- Prepare avocado salsa: Combine diced avocado, red onion, lime juice, and cilantro. Season with salt and pepper.
- Make dill yogurt dip: Mix Greek yogurt, olive oil, lemon juice, dill, garlic, salt, and pepper until smooth.
- Assemble bowl: Layer quinoa or rice, roasted sweet potatoes, and sliced chicken. Top with avocado salsa and a dollop of dill yogurt dip.
- Serve: Enjoy warm for a fresh, nutritious, and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 38g
- Cholesterol: 90mg
