This bold, satisfying salad is everything a great weeknight dinner should be — colorful, packed with real ingredients, and genuinely filling enough to stand on its own. Smoky spiced chicken gets seared until deeply golden, then layered over crisp romaine with caramelized roasted sweet potato, creamy avocado, cherry tomatoes, and crunchy pepitas for a bowl that hits every texture and flavor note. The chipotle-lime vinaigrette — just lime juice, olive oil, chipotle powder, and a touch of honey — ties it all together with a bright, smoky kick that tastes like it came from a restaurant. One of the trickier parts of eating grain- and legume-free is finding meals that feel hearty and exciting rather than like something was taken away, and this one genuinely delivers on both counts. Everything here is whole-food and unprocessed, so there's no label-reading required — just good ingredients doing their job. It serves four, making it a smart option for meal prep or a casual dinner where everyone can customize their own bowl.
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Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp avocado oil and 1/4 tsp salt on a sheet pan, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
While the sweet potato roasts, pat the chicken breasts dry. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Rub the spice mixture evenly over both sides of the chicken, then drizzle with 1 tbsp avocado oil.
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