Salsa Chicken Sweet Potato Bowl is a hearty, healthy dinner with plenty of protein and all those delicious Mexican-inspired flavors you love.
When your usual chicken dinners start feeling a little boring, this is a great way to change things up without making anything complicated.
The roasted sweet potatoes are tender with lightly browned edges, and their natural sweetness tastes delicious with the seasoned salsa chicken. Add black beans, corn, cheese, and a spoonful of cool Greek yogurt, and you’ve got a filling meal with plenty of different textures in every bite.
Everything is ready in about 45 minutes, making this a great option for busy weeknights. A baking sheet takes care of the sweet potatoes while a large skillet gives the chicken plenty of room to brown.
This high protein recipe has 58 grams of protein per serving.
These sweet potato bowls also work great for meal prep. You can prepare the cooked ingredients ahead of time, then add the fresh toppings when you’re ready to eat.
Why You’ll Love This Salsa Chicken Sweet Potato Bowl
A Filling Dinner with 58 Grams of Protein
You won’t need much on the side with this meal. Between the chicken, beans, sweet potatoes, and toppings, each bowl makes a generous serving that can easily stand on its own.
Easy to Adjust the Heat
Use mild salsa if you prefer less heat, or choose medium or hot salsa for something spicier. It’s an easy way to make dinner taste exactly how you like it without changing the recipe.
Great for Using Up Fresh Vegetables
Have some extra lettuce, corn, or cilantro in the refrigerator? This recipe gives you a delicious way to use them. You can even add a few other favorite taco toppings if you have them available.
Make Lunches Ahead of Time
The chicken and sweet potatoes reheat nicely, so you can prepare several servings for the week. Keep the fresh toppings separate, and you’ll have a satisfying lunch ready with very little effort.
Plenty of Sweet and Savory Flavor
The natural sweetness of roasted sweet potatoes tastes especially good with the smoky spices and tangy salsa. A little fresh lime juice brightens everything up, and the creamy toppings finish each bowl nicely.
Ingredient Substitutions
Sweet Potatoes
Regular white potatoes or Yukon Gold potatoes make a good alternative. Cut them into small cubes and adjust roasting time as needed until tender.
Boneless Skinless Chicken Breasts
Boneless skinless chicken thighs work great if you prefer darker meat. Cook them to an internal temperature of 165°F.
Olive Oil
Avocado oil is an easy replacement and works great for roasting the sweet potatoes and cooking the chicken.
Chunky Salsa
Use your favorite smooth salsa if you prefer a less chunky texture. Salsa verde is another tasty option that gives the chicken a tangier flavor.
Black Beans
Pinto beans make a great substitute and have a similar texture. Drain and rinse them before adding them to the bowls.
Frozen Corn
Canned corn works just as easily. Drain it before serving, or use cooked fresh corn when it’s in season.
Romaine Lettuce
Shredded iceberg lettuce adds extra crunch, or you can use chopped baby spinach for something different.
Reduced-Fat Mexican Blend Cheese
Reduced-fat cheddar or Monterey Jack cheese works great in these bowls.
Fresh Cilantro
Chopped green onions are a good choice if you don’t enjoy cilantro. They add a mild onion flavor and a little freshness.
Plain Nonfat Greek Yogurt
Light sour cream is an easy substitute if you prefer a more traditional taco topping.
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RECOMMENDED TOOL FOR THIS RECIPE
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Salsa Chicken Sweet Potato Bowl
Equipment
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
For the Salsa Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup chunky salsa
- 1 tablespoon fresh lime juice
For the Bowls:
- 1 cup black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 cup shredded romaine lettuce
- ½ cup shredded reduced-fat Mexican blend cheese
- ¼ cup chopped fresh cilantro
- 4 tablespoon plain nonfat greek yogurt
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl. Add 2 teaspoons olive oil, ½ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Toss until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and season with 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cook for 6 to 8 minutes, stirring occasionally, until browned and the chicken reaches an internal temperature of 165°F.
- Reduce the heat to medium. Add the salsa and stir to coat the chicken.
- Cook for 2 to 3 minutes, until the salsa is heated through and slightly thickened.
- Stir in the fresh lime juice.
- Divide the roasted sweet potatoes evenly among 4 serving bowls.
- Add the salsa chicken, black beans, corn, and shredded romaine lettuce to each bowl.
- Top each serving with shredded Mexican blend cheese, fresh cilantro, and 1 tablespoon Greek yogurt. Serve immediately.
Notes
Tips and Tricks
Choose Your Salsa – Chunky salsa gives the chicken more texture. Mild, medium, or hot varieties all work, so choose your favorite. Keep the Sweet Potatoes Even – Cutting the potatoes into similar-sized cubes helps them roast evenly, so you don’t end up with some pieces too soft and others still firm. Give the Potatoes Room – Avoid overcrowding the baking sheet. Use two baking sheets if needed so the potatoes brown instead of steaming. Change the Toppings – Diced avocado, sliced jalapeños, chopped tomatoes, or green onions are delicious additions. Keep in mind that extra toppings can change the nutrition information. Use Your Favorite Salsa – A thicker salsa helps coat the chicken without making the bowls too watery.Storing and Reheating
Refrigerating – Store the cooked chicken, sweet potatoes, beans, and corn in airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of cooking. Keep Toppings Separate – Store the lettuce, cilantro, Greek yogurt, and other cold toppings separately to keep them fresh. Reheating – Place the cooked ingredients in a microwave-safe bowl and heat until they reach 165°F, stirring partway through. Add the cold toppings after reheating. Freezing – Freeze the cooked salsa chicken and roasted sweet potatoes in freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Prepare the fresh toppings when ready to serve.Nutrition
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