This Chipotle Chicken Sweet Potato Bowl is filling without being too heavy. It has smoky chicken, roasted sweet potatoes, black beans, corn, romaine, tomatoes, red onion, and cilantro, with a creamy chipotle lime yogurt sauce spooned over the top.
The chicken has a little heat from the chipotle peppers and spices, but the sweet potatoes balance it out nicely. The beans and corn make the bowl more substantial, while the lettuce and fresh vegetables add some crunch.
Each serving has 49 grams of protein, so it’s great for dinner or for making ahead for lunches. If you’re feeding a family, you can also put everything out separately and let everyone build their own bowl.
You’ll need a baking sheet for the sweet potatoes, a large skillet for the chicken, and a few bowls for prepping the other ingredients and mixing the sauce.
Why You’ll Love This Chipotle Chicken Sweet Potato Bowl
High Protein
Each serving has about 49 grams of protein. Chicken, Greek yogurt, and black beans make this bowl filling enough for lunch or dinner.
Plenty of Texture
Roasted sweet potatoes, tender chicken, crisp romaine, corn, beans, tomatoes, and onion give you different textures in every bite.
Smoky Chipotle Flavor
Chipotle peppers in adobo add smoky heat to both the chicken and the yogurt sauce. Chili powder, cumin, and smoked paprika add even more depth.
Great for Meal Prep
The chicken, sweet potatoes, beans, corn, and sauce can be prepared ahead of time. Keep the lettuce and other fresh vegetables separate until serving.
Full Meal in One Bowl
Protein, vegetables, beans, and sweet potatoes are all served together, so you don’t need to plan several side dishes.
Ingredient Substitutions
Chicken Thighs
Boneless, skinless chicken thighs can replace the chicken breasts. Cut them into bite-sized pieces before cooking.
Plain Greek Yogurt
Low-fat or full-fat plain Greek yogurt can replace the nonfat Greek yogurt.
Pinto Beans
Rinsed and drained pinto beans can replace the black beans.
Fresh Corn
Fresh cooked corn can replace the thawed frozen corn.
Green Onion
Sliced green onion can replace the red onion if you prefer a milder onion flavor.
Baby Spinach
Baby spinach can replace the shredded romaine lettuce.
Cherry Tomatoes
Halved cherry tomatoes can replace the grape tomatoes.
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Chipotle Chicken Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chipotle Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon chipotle peppers in adobo sauce minced
- 1 teaspoon adobo sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice
For the Bowls:
- 1 can (15-ounce) black beans well rinsed and drained
- 1 cup frozen corn thawed
- 2 cups shredded romaine lettuce
- 1 cup grape tomatoes halved
- ½ cup red onion finely diced
- ¼ cup chopped fresh cilantro
For the Chipotle Lime Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 1 teaspoon chipotle peppers in adobo sauce minced
- 1 teaspoon adobo sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Roast for 15 minutes. Turn the sweet potatoes. Roast for 10 to 15 minutes, or until browned and tender.
- Place the chicken in a medium mixing bowl. Add the chipotle peppers, adobo sauce, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss the chicken until evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
- Add 1 tablespoon lime juice. Stir until the chicken is coated.
- Remove the skillet from the heat.
- In a small bowl, add the Greek yogurt, chipotle peppers, adobo sauce, lime juice, water, garlic powder, and salt. Using a wire whisk, mix until smooth.
- Divide the roasted sweet potatoes, chicken, black beans, corn, romaine lettuce, tomatoes, and red onion between 4 bowls.
- Drizzle each bowl with the chipotle lime yogurt sauce.
- Sprinkle each serving with cilantro.
Notes
Tips and Tricks
Adjust the chipotle heat – Chipotle peppers in adobo can vary in heat. Use a little less in the chicken or sauce if you prefer a milder bowl. Keep meal prep ingredients separate – Store the romaine, tomatoes, and sauce separately from the warm ingredients. This keeps the vegetables crisp. Cut the chicken evenly – Pieces that are close to the same size will cook at roughly the same rate. Drain the beans well – Extra moisture from the black beans can collect at the bottom of the bowl, especially when preparing the recipe ahead of time.Storing and Reheating
Store – Refrigerate the chicken, sweet potatoes, beans, and corn in an airtight container for up to 3 to 4 days. Store the lettuce, tomatoes, onion, cilantro, and yogurt sauce separately. Reheat in the Microwave – Place the chicken, sweet potatoes, beans, and corn in a microwave-safe dish. Heat until warmed through, then add the cold vegetables and sauce. Reheat on Stovetop – Place the chicken, sweet potatoes, beans, and corn in a skillet over medium-low heat. Warm until heated through, stirring occasionally. Add the fresh vegetables and sauce after reheating.Nutrition
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