Chicken and Chickpea Power Bowl

1.Preheat the oven to 400°F (200°C).

2.Toss the diced sweet potato with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

3.In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, cumin, smoked paprika, garlic powder, salt, and pepper. Sauté for 6-8 minutes until the chicken is cooked through and golden brown.

4.Add the chickpeas to the skillet with the chicken and cook for an additional 2-3 minutes until warmed through.

5.For the dressing, blend the avocado, tahini, lemon juice, minced garlic, and water until smooth. Season with salt and pepper to taste.

6.To assemble the power bowl, divide the cooked couscous among four bowls. Top with roasted sweet potatoes, sautéed chicken and chickpeas, shredded purple cabbage, red onion, and cucumber slices.

7.Drizzle each bowl with the avocado-tahini dressing and garnish with fresh parsley.