Chicken Fajita Sweet Potato Bowl gives you seasoned chicken, roasted sweet potatoes, three colors of bell peppers, black beans, corn, and lime yogurt sauce in one filling meal.
You still get the familiar spices and toppings of chicken fajitas, but the sweet potatoes make the bowl more substantial.
I like this one for busy weeknights because everyone can adjust their own serving. Add more beans, use extra sauce, or leave off the cilantro.
It also packs well for lunch, so those leftovers won’t sit forgotten in the refrigerator.
The smoky spices, sweet vegetables, and tangy sauce balance each other without needing a long list of toppings. At 55 grams of protein per serving, this bowl can carry you through dinner without feeling too heavy.
It’s a great option for healthy dinner ideas, meal prep, or any night when you want chicken fajitas in a different format.
A large mixing bowl, a baking sheet, and a small bowl handle most of the preparation. An instant-read thermometer helps you check the chicken before serving.
Why You’ll Love This Chicken Fajita Sweet Potato Bowl
High Protein
Each serving has approximately 55 grams of protein from the chicken, Greek yogurt, and black beans.
Plenty of Vegetables
Sweet potatoes, three bell peppers, onion, corn, and cilantro add color, texture, and substance to each bowl.
Made for Meal Prep
Pack the bowl ingredients into individual containers and keep the lime yogurt sauce separate until serving.
Familiar Fajita Seasoning
Chili powder, cumin, smoked paprika, garlic, oregano, and lime give the chicken and vegetables a familiar fajita taste.
Flexible Servings
You can adjust the amount of beans, corn, cilantro, or sauce in each bowl without changing the full recipe.
Ingredient Substitutions
Chicken Breasts
Use boneless skinless chicken thighs. They may need a few extra minutes to reach a safe internal temperature.
Bell Peppers
Use any combination of red, green, yellow, or orange bell peppers.
Yellow Onion
White onion or red onion can replace the yellow onion.
Black Beans
Pinto beans work well in place of black beans.
Frozen Corn
Use drained canned corn instead. Rinse and drain it well before adding it to the bowls.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt. Sour cream also works, but it will change the nutrition information.
Cilantro
Leave out the cilantro or replace it with sliced green onions.
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Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Chicken Fajita 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 teaspoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken Fajitas:
- 1½ pounds boneless skinless chicken breasts cut into thin strips
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium yellow onion sliced
- 1 tablespoon olive oil
- 2 teaspoon chili powder
- 1½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice
For the Lime Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 2 tablespoon fresh lime juice
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
For the Bowls:
- 1 cup black beans drained and rinsed
- 1 cup frozen corn thawed
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add the olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Toss until the sweet potatoes are evenly coated. Arrange the sweet potatoes on one side of the prepared baking sheet in a single layer.
- Bake the sweet potatoes for 10 minutes.
- Add the chicken, bell peppers, and onion to the same mixing bowl.
- Add the olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper.
- Toss until the chicken and vegetables are evenly coated.
- Roast for 25 to 30 minutes, turning halfway through, until tender and browned around the edges.
- Place a large skillet over medium-high heat. Add 1 tablespoon olive oil to the skillet.
- Add the chicken, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper. Cook for 5 to 6 minutes, stirring occasionally.
- Cook for 5 to 6 minutes, stirring occasionally. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are crisp-tender and the chicken reaches 165 degrees F.
- Add 1 tablespoon lime juice. Stir to coat the chicken and vegetables.
- Add the Greek yogurt, lime juice, water, garlic powder, cumin, and salt to a small bowl. Stir until smooth.
- Divide the romaine among 4 serving bowls. Add the roasted sweet potatoes, chicken fajita mixture, black beans, corn, and tomatoes.
- Sprinkle each bowl with Mexican-blend cheese and cilantro. Drizzle the lime yogurt sauce over each bowl.
Notes
Tips and Tricks
Cut evenly – Keep the sweet potato cubes close to the same size so they become tender at about the same time. Avoid crowding – Spread the chicken and vegetables out so they roast instead of steaming. Use a second baking sheet if needed. Keep the sauce separate – Store the lime yogurt sauce in its own container when preparing the bowls ahead of time. Warm the beans and corn – Heat them before assembling the bowls if you prefer every part of the meal warm.Storing and Reheating
Refrigerate – Store the chicken, vegetables, sweet potatoes, beans, and corn in an airtight container for up to 4 days. Refrigerate the sauce separately. Reheat in the Microwave – Place one serving in a microwave-safe bowl without the yogurt sauce. Heat until warmed through, then add the sauce and cilantro. Reheat in the Oven – Place the chicken, vegetables, and sweet potatoes on a baking sheet. Warm at 350°F until heated through.Nutrition
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