High Protein Tex-Mex Chicken Sweet Potato Bowl is a hearty dinner. It’s loaded with chicken breast, sweet potatoes, black beans, corn, romaine lettuce, cherry tomatoes, red bell pepper, red onion, cheese, cilantro, and a creamy yogurt salsa sauce.
This bowl’s got that Tex-Mex vibe, but it’s not trying too hard. Warm, seasoned chicken and sweet potatoes mix with cool lettuce, beans, and corn.
A squeeze of lime on the side makes it pop. It actually feels like a real meal, not some sad desk lunch trying to pass as dinner.
If you’re after something packed with protein and real ingredients, this recipe has your back. The Greek yogurt sauce keeps things creamy, and the salsa, lime juice, chili powder, cumin, and garlic powder bring the Tex-Mex flavor.
Keep this one in the dinner rotation. It’s great for meal prep, work lunches, or those nights when everyone just wants to build their own bowl.
Why You’ll Love This High Protein Tex-Mex Chicken Sweet Potato Bowl
It’s Filling
Chicken breast, black beans, Greek yogurt, and sweet potatoes make this bowl feel like a full meal.
It Has Tex-Mex Flavor
Chili powder, cumin, garlic powder, smoked paprika, salsa, lime juice, and cilantro give the bowl a Tex-Mex taste without making the recipe hard.
It Works for Meal Prep
You can store the cooked chicken, sweet potatoes, sauce, and cold toppings in separate containers. This helps the lettuce stay fresh.
It Has Fresh and Warm Ingredients
The warm chicken and sweet potatoes go well with the romaine, tomatoes, red bell pepper, onion, and lime.
It Uses Common Kitchen Tools
A large baking sheet and a large skillet work well for this recipe.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be used instead of chicken breast. They may need a little more cooking time.
Sweet Potatoes
Butternut squash can be used in place of sweet potatoes. Cut it into small pieces so it cooks evenly.
Romaine Lettuce
Chopped iceberg lettuce or spring mix can be used instead of romaine.
Black Beans
Pinto beans can be used instead of black beans.
Corn
Frozen corn can be used instead of canned corn. Thaw and drain it before adding it to the bowls.
Red Bell Pepper
Green, yellow, or orange bell pepper can be used instead of red bell pepper.
Mexican Cheese Blend
Reduced-fat cheddar or Monterey Jack can be used instead of the Mexican cheese blend.
Greek Yogurt
Plain regular yogurt can be used instead of Greek yogurt, but the sauce will be thinner.
Salsa
Use mild, medium, or hot salsa depending on how much heat you want.
Cilantro
Fresh parsley can be used if you don’t like cilantro.
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Tex-Mex Chicken Sweet Potato Bowl
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Equipment
Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes peeled and diced
- 1½ teaspoon chili powder divided
- 1 tablespoon olive oil divided
- 1 teaspoon garlic powder divided
- 1 teaspoon ground cumin divided
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 cups chopped romaine lettuce
- 1 cup black beans well drained and rinsed
- 1 cup corn drained
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- ¼ cup reduced-fat shredded Mexican cheese blend
- 2 tablespoon fresh chopped cilantro
- 1 lime cut into wedges
Creamy Tex-Mex Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons olive oil. Sprinkle with sweet potatoes with ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, smoked paprika, ¼ teaspoon salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Bake the sweet potatoes for 22 to 25 minutes, or until tender and lightly browned.
- While the sweet potatoes bake, pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining 1 teaspoon chili powder, remaining ½ teaspoon garlic powder, remaining ½ teaspoon cumin, onion powder, and remaining ¼ teaspoon salt.
- In a large skillet over medium heat, add the remaining 1 teaspoon olive oil and the chicken. Cook 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- Dice or slice the chicken.
- In a small bowl, add the Greek yogurt, salsa, lime juice, water, chili powder, garlic powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls. Top each bowl with roasted sweet potatoes, chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with the creamy Tex-Mex yogurt sauce. Serve with lime wedges.
Notes
Tips and Tricks
Cut the sweet potatoes small – Smaller pieces cook faster and brown better on the baking sheet. Use the same size pieces – Try to dice the sweet potatoes close to the same size so they finish cooking at the same time. Thin the sauce if needed – Add a little more water if the yogurt sauce is too thick to drizzle. Keep toppings separate for meal prep – Store lettuce, tomatoes, onion, cheese, and cilantro away from the warm ingredients until serving.Storing and Reheating
Store in the Refrigerator – Store the chicken, sweet potatoes, beans, corn, and sauce in airtight containers in the refrigerator for up to 4 days. Keep the romaine lettuce and fresh toppings separate. Reheat in Microwave – Place the chicken, sweet potatoes, beans, and corn in a microwave-safe bowl. Heat in 30-second intervals until warm. Reheat on Stovetop – Place the chicken, sweet potatoes, beans, and corn in a skillet over low heat. Warm until heated through, stirring as needed.Nutrition
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