If you’re looking for a fresh, nourishing meal that delivers bold flavors and textures with every bite, you’ll fall head over heels for this wl with Avocado Salsa + Lemon Yogurt Dip. This bowl brings together succulent grilled chicken, caramelized sweet potatoes, tangy avocado salsa, and a zingy lemon yogurt dip, all nestled over perfectly fluffy quinoa or brown rice. It’s a complete feast that feels both comforting and exciting, with every forkful bursting with color, goodness, and pure joy!
Ingredients You’ll Need
This recipe leans into the magic of everyday ingredients, each one playing a vital role in making the wl with Avocado Salsa + Lemon Yogurt Dip truly special. From the smoky bite of paprika to the cool, creamy yogurt, together they create a bowl that’s balanced, vibrant, and deeply satisfying.
- Chicken Breasts: Boneless and skinless, these soak up seasoning and grill to juicy perfection, adding satisfying protein power to your bowl.
- Sweet Potatoes: Peeled and cubed for quick roasting, they lend delightful natural sweetness and a gorgeous pop of color.
- Olive Oil: Used for roasting and grilling, it’s key for flavor development and locking in moisture.
- Smoked Paprika: Brings a touch of warmth and smokiness, making both veggies and protein irresistible.
- Salt and Black Pepper: Simple seasonings that unify and enhance every other flavor in the dish.
- Quinoa or Brown Rice: The hearty, wholesome base of the wl with Avocado Salsa + Lemon Yogurt Dip, choose whichever you love most!
- Avocado: Diced fresh for creamy, dreamy bites in every mouthful.
- Red Onion: Finely chopped for a little savory crunch and lively sharpness in the salsa.
- Lime Juice: Adds zingy brightness and keeps the avocado vibrantly green.
- Fresh Cilantro: Lends a burst of color and garden-fresh flavor to the salsa.
- Greek Yogurt: Thick and tangy, it makes the lemon yogurt dip extra luscious and full of protein.
- Olive Oil (again): A silky touch for the yogurt dip, this rounds it all out beautifully.
- Lemon Juice: Brings a clean, sunny citrus note that brightens up the creamy dip.
- Fresh Parsley: Chopped for fresh greenness and subtle herbal depth.
- Fresh Dill: Fragrant and lively, it teams up with parsley to give your dip a unique character.
How to Make wl with Avocado Salsa + Lemon Yogurt Dip
Step 1: Roast the Sweet Potatoes
Start your wl with Avocado Salsa + Lemon Yogurt Dip journey by tossing those sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet, pop them into a 400°F (200°C) oven, and roast for 20–25 minutes. You’re looking for edges that are golden and bites that are perfectly tender—don’t be surprised if a few go missing during ‘taste tests’!
Step 2: Grill the Chicken
While your sweet potatoes work their magic, season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill them on a hot skillet or outdoor grill for around 5–6 minutes per side, until the juices run clear and the smoky char marks appear. Allow them to rest a moment before slicing thinly—this locks in the juices for that juicy, flavorful payoff.
Step 3: Prepare the Avocado Salsa
Next, mix up the vibrant avocado salsa. In a bowl, gently combine diced avocado, finely chopped red onion, lime juice, and a scattering of fresh cilantro. Season to taste with salt and pepper, and give everything a soft stir—be gentle, you want the avocado chunks to stay mostly whole for ultimate creaminess in your wl with Avocado Salsa + Lemon Yogurt Dip.
Step 4: Make the Lemon Yogurt Dip
Whisk together Greek yogurt, a teaspoon of olive oil, lemon juice, parsley, and dill in a small bowl. Add a pinch each of salt and pepper, then beat until it’s creamy and well blended. This dip feels fresh and zesty, offering the perfect contrast to the savory elements in the bowl.
Step 5: Assemble the Bowl
Now comes the best part: assembly. Start with a base of fluffy quinoa or brown rice, then layer on those golden roasted sweet potatoes and tender grilled chicken slices. Top with generous scoops of avocado salsa and don’t forget a hearty dollop (or two!) of lemon yogurt dip. The wl with Avocado Salsa + Lemon Yogurt Dip is ready to dazzle—grab your fork and dig in!
How to Serve wl with Avocado Salsa + Lemon Yogurt Dip
Garnishes
Garnishing is the ultimate finishing touch. Sprinkle extra chopped cilantro or parsley across the top, add a few lime wedges on the side, and maybe even a dusting of smoked paprika for a burst of color. These simple additions make your wl with Avocado Salsa + Lemon Yogurt Dip look restaurant-worthy and give each bite extra freshness.
Side Dishes
This bowl is a truly complete meal on its own, but it plays beautifully with crisp pita chips, a leafy green salad, or grilled veggies on the side. If you’re feeding a crowd, set out extra lemon yogurt dip for dipping—no one ever complains about too much sauce!
Creative Ways to Present
For a playful twist, serve the wl with Avocado Salsa + Lemon Yogurt Dip in individual glass jars for easy grab-and-go lunchboxes or stack each element in a wider, shallow bowl for a bountiful family-style dinner. You can even turn it into party-ready lettuce wraps or tortilla pockets—let creativity (and hungry hands) be your guide!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store each component separately in airtight containers in the fridge. This way, the avocado salsa stays fresh, and the chicken and sweet potatoes retain their distinct textures. Just layer up when you’re ready for another bowl of wl with Avocado Salsa + Lemon Yogurt Dip magic.
Freezing
The chicken, sweet potatoes, and even the quinoa or rice freeze beautifully—just be sure they’re cooled completely before sealing tight. The avocado salsa is best enjoyed fresh, but you can save the yogurt dip in the fridge for 2–3 days. When you’re meal prepping, make extra grains and protein for instant bowl-building later!
Reheating
To reheat, simply warm the chicken, sweet potatoes, and quinoa or rice in the microwave or a low oven until heated through. Assemble with fresh avocado salsa and the lemon yogurt dip just before serving to restore that just-made taste in your wl with Avocado Salsa + Lemon Yogurt Dip.
FAQs
Can I substitute chicken with another protein?
Absolutely! Grilled shrimp, salmon, tofu, or even chickpeas all work wonderfully, making your wl with Avocado Salsa + Lemon Yogurt Dip equally flavorful and flexible for any dietary needs or cravings.
How do I keep the avocado salsa from turning brown?
Lime juice is your friend! The citrus acts as a natural preservative, helping keep the avocado salsa in the wl with Avocado Salsa + Lemon Yogurt Dip bright and inviting for longer. Cover tightly and refrigerate if prepping ahead.
Is the lemon yogurt dip suitable for meal prep?
Definitely! It keeps well for several days in an airtight container. Just give it a good stir before serving, and it will taste just as creamy and zesty every time you dip your spoon.
What if I don’t have smoked paprika?
No worries—try regular paprika, chili powder, or a pinch of cumin. Each will add its own twist, making your wl with Avocado Salsa + Lemon Yogurt Dip unique to your kitchen and taste buds.
Can I make this dish vegan?
Totally! Swap the chicken for roasted tofu or tempeh, use plant-based yogurt for the dip, and you’ll have a delightful vegan version of the wl with Avocado Salsa + Lemon Yogurt Dip that everyone can enjoy.
Final Thoughts
This wl with Avocado Salsa + Lemon Yogurt Dip is more than just a meal—it’s a celebration of fresh ingredients and bold, harmonious flavors. It’s one of those dishes you’ll want to make again and again, so go ahead and treat yourself and your loved ones. Give it a try tonight, and watch it become an instant favorite at your table!
Print
wl with Avocado Salsa + Lemon 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 Lemon Yogurt Dip is a delicious and nutritious meal option that combines flavorful grilled chicken with roasted sweet potatoes, quinoa or brown rice, and creamy avocado salsa. The lemon yogurt dip adds a tangy finish to this satisfying bowl.
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 Lemon Yogurt Dip:
- 1/2 cup Greek yogurt
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 tsp fresh parsley, chopped
- 1 tsp fresh dill, chopped
- 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 a drizzle of olive oil. Grill or pan-sear for 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 lemon yogurt dip: Mix Greek yogurt, olive oil, lemon juice, parsley, dill, salt, and pepper until smooth.
- Assemble bowl: Layer quinoa or rice, roasted sweet potatoes, and grilled chicken slices. Top with avocado salsa and a dollop of lemon yogurt dip.
Notes
- You can customize this bowl by adding your favorite veggies or toppings.
- Feel free to adjust the seasonings and ingredients to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling, Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 38g
- Cholesterol: 90mg
