Directions

• Peel and prep the sweet potatoes
  Peel the sweet potatoes completely, removing all skin. Place them in water immediately after peeling to prevent browning. This method keeps them clean and fresh while you work.
• Cut and boil the sweet potatoes
  Cut the sweet potatoes in half, then into small half-inch cubes or chunks. Return them to the water and bring to a simmer. Boil for about 10 minutes, just until tender but not mushy. Drain and set aside to remove excess moisture.
• Marinate the chicken
  Place the thin-sliced chicken breasts in a bowl. Add olive oil, salt, black pepper, crushed rosemary, dried thyme, smoked paprika, cumin, and a squirt of lemon juice. Mix well so the chicken is evenly coated, then set aside to marinate.
• Slice the vegetables
  Julienne the bell peppers into thin strips and place them in a bowl. Cut the zucchini in half lengthwise, then cut again and dice into small, bite-sized cubes. Keep the vegetables separate for cooking.
• Season the sweet potatoes
  Transfer the warm sweet potatoes to a large bowl. Add maple syrup, yellow curry powder, and a small touch of cinnamon. Toss gently to coat. Taste, then add a pinch of salt and toss again until evenly seasoned.
• Make the creamy garlic sauce
  In a bowl, combine yogurt and garlic. Add a small amount of olive oil, a pinch of salt, black pepper, a little cumin, and a squirt of lemon juice. Stir until smooth and well blended, then taste and adjust if needed.
• Cook the bell peppers and onions
  Heat oil on a griddle or pan. Add the bell peppers and onions, seasoning lightly with salt and pepper. Toss and cook briefly until just softened but still slightly crisp. Remove from heat and set aside.
• Grill the chicken
  Add a little oil to the griddle and place the marinated chicken on the hot surface. Cook until both sides develop a light caramelization and are fully cooked through. Remove from heat and set aside.
• Sauté the zucchini
  Heat oil in a pan and add the zucchini. Season with salt and pepper and toss quickly. Cook just until tender with a firm bite, then remove from heat.
• Assemble the power bowl
  Start with a base of sweet potatoes in a bowl. Add raw spinach on top, followed by the cooked bell peppers, then the zucchini. Spoon some of the creamy garlic sauce over the vegetables. Finish by slicing the chicken into strips and placing it on top.