Chicken Enchilada Sweet Potato Bowl takes those familiar red enchilada flavors and turns them into a hearty High Protein dinner with plenty going on in every bowl.
Roasted sweet potatoes make a warm base for chicken simmered with enchilada sauce, black beans, corn, and red bell pepper.
There’s a nice mix of savory, slightly sweet, smoky, and tangy flavors here. The red onion and cilantro keep the toppings fresh, and the lime Greek yogurt drizzle cools things down without covering up the enchilada sauce.
At 45 grams of protein per serving, this is substantial enough for dinner and works well for meal prep, too.
The bowls can also be adjusted easily at serving time. Add less onion, skip the cilantro, or use a hotter enchilada sauce when more heat sounds good.
Why You’ll Love This Chicken Enchilada Sweet Potato Bowl
45 Grams of Protein Per Serving
This is a substantial dinner with chicken, black beans, Greek yogurt, and cheese. Each serving has about 45 grams of protein, so there’s no need to add another protein on the side.
Enchilada Flavor Without Making Enchiladas
There’s no rolling tortillas or baking a casserole. The seasoned chicken cooks right in a large skillet with enchilada sauce, beans, corn, and bell pepper.
Sweet Potatoes Work Surprisingly Well Here
The roasted sweet potatoes bring a little sweetness against the chili, cumin, enchilada sauce, and lime. They also make the bowls feel hearty without needing rice.
Plenty of Toppings
Cheese, red onion, cilantro, and the lime yogurt drizzle finish the bowls without requiring a long list of extras. Keep them all or adjust the toppings by serving.
Good for Meal Prep
The roasted sweet potatoes and chicken enchilada mixture can be portioned ahead of time. Keep the yogurt drizzle and fresh toppings separate until serving.
Ingredient Substitutions
Chicken Breast
Boneless, skinless chicken thighs can be used instead. They may need a little additional cooking time, so check that they reach 165°F.
Mexican-Blend Cheese
Reduced-fat cheddar, Monterey Jack, or pepper Jack can replace the Mexican-blend cheese.
Black Beans
Pinto beans are an easy swap and still work well with the enchilada sauce and sweet potatoes.
Red Bell Pepper
Orange or yellow bell pepper can be used in the same amount.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat version. Sour cream can also be used, although it will change the nutrition.
Red Enchilada Sauce
A mild, medium, or hot red enchilada sauce will work. Choose the heat level based on how spicy you want the bowls.
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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.
Chicken Enchilada 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 Potato:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
For the Chicken Enchilada:
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- 1 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 cup red enchilada sauce
- 1 cup black beans drained and rinsed
- 1 cup frozen corn thawed
- ½ cup red bell pepper diced
For the Bowls:
- ½ cup reduced-fat shredded Mexican-blend cheese
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- ½ cup plain nonfat greek yogurt
- 1 tablespoon fresh lime juice
- 2 tablespoon water
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the sweet potatoes, 2 teaspoons olive oil, ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon cumin, and ¼ teaspoon salt to a large mixing bowl. Toss to coat.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, turning halfway through cooking, until tender and lightly browned.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat.
- Add the chicken, ½ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, and ¼ teaspoon salt.
- Cook for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
- Add the enchilada sauce, black beans, corn, and red bell pepper to the skillet. Stir to combine.
- Reduce the heat to medium-low and simmer for 4 to 5 minutes, until heated through and the sauce thickens slightly.
- Add the Greek yogurt, lime juice, and water to a small bowl. Whisk until smooth and thin enough to drizzle.
- Divide the roasted sweet potatoes evenly among 4 bowls. Spoon the chicken enchilada mixture over the sweet potatoes.
- Top each bowl with shredded cheese, red onion, and cilantro. Drizzle the Greek yogurt sauce over each bowl.
Notes
Tips and Tricks
Give the sweet potatoes room – Spread them out on the baking sheet so the edges can brown instead of steaming. Choose the enchilada sauce carefully – Salt and heat levels vary quite a bit between brands, so the sauce can make a noticeable difference in the finished bowl. Keep meal prep toppings separate – Store the red onion, cilantro, cheese, and yogurt drizzle separately for fresher bowls. Thin the drizzle as needed – Greek yogurt varies in thickness. Add a little more water if needed until it drizzles easily.Storing and Reheating
Refrigerator – Store the sweet potatoes and chicken enchilada mixture in airtight containers for up to 4 days. Keep the yogurt drizzle and fresh toppings separate. Microwave – Reheat the sweet potatoes and chicken mixture until hot, then add the cheese, onion, cilantro, and yogurt drizzle. Skillet – Reheat the chicken enchilada mixture over medium-low heat, stirring occasionally. Add a small splash of water if the sauce has thickened too much.Nutrition
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