Chicken Taco Ranch Sweet Potato Bowl takes taco night in a different direction, with plenty of familiar flavors but a little more going on in every bowl.
Roasted sweet potatoes give it a warm, slightly sweet base, then seasoned chicken, black beans, corn, tomatoes, cheddar, and red onion fill in the rest.
The ranch sauce is made with Greek yogurt, ranch seasoning, and lime, so it has that cool, creamy contrast that tastes especially good with the chili powder and cumin on the chicken.
A squeeze of lime at the end sharpens everything up without adding more work.
At 57 grams of protein per serving, this is a high protein dinner that can handle a hungry night. It also has enough variety to keep the bowl interesting without becoming fussy.
Why You’ll Love This Chicken Taco Ranch Sweet Potato Bowl
Taco Night Meets a Sweet Potato Bowl
The taco-seasoned chicken, black beans, corn, cheddar, and ranch sauce make this familiar without turning it into another plate of tacos. The roasted sweet potatoes give the whole meal a different feel.
57 Grams of Protein Per Serving
This is a substantial dinner with chicken, beans, Greek yogurt, and cheese packed into one bowl.
Cool Ranch Sauce Against Warm Spices
The lime ranch sauce tones down the chili powder and cumin just enough. It keeps each bite creamy without covering up the taco seasoning.
Plenty Going On in Every Bowl
There are warm roasted sweet potatoes, browned chicken, juicy tomatoes, corn, beans, cheese, and crisp red onion. No single topping has to carry the meal.
Ingredient Substitutions
Chicken Breast
Boneless skinless chicken thighs can be used instead. Cooking time may vary slightly, so check that the center reaches 165°F.
Black Beans
Pinto beans are an easy substitute and keep the Tex-Mex flavor close to the original.
Cheddar Cheese
Reduced-fat Monterey Jack or a Mexican-style cheese blend can replace the cheddar.
Greek Yogurt
Plain low-fat Greek yogurt can be used instead of nonfat Greek yogurt.
Cilantro
Leave it out if cilantro isn’t a favorite. The bowl already has plenty of flavor from the chicken seasoning, ranch sauce, and lime.
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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 Taco Ranch Sweet Potato Bowl
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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 salt
- ¼ teaspoon ground black pepper
For the Taco Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Ranch Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon low-fat milk
- 1 tablespoon dry ranch seasoning
- 1 teaspoon fresh lime juice
For the Bowls:
- 1 cup black beans drained and rinsed
- 1 cup corn
- 1 cup cherry tomatoes halved
- ½ cup reduced-fat shredded cheddar cheese
- ¼ cup red onion finely diced
- 2 tablespoon chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the sweet potatoes, 2 teaspoons olive oil, chili powder, garlic powder, salt, and black pepper to a large mixing bowl. Toss until the sweet potatoes are coated.
- Place the sweet potatoes in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Add the chicken, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to a large mixing bowl.Toss until the chicken is coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken. Cook for 7 to 9 minutes, stirring occasionally, until browned and the center reaches 165°F.
- Add the Greek yogurt, milk, ranch seasoning, and lime juice to a small bowl. Whisk until smooth.
- Divide the roasted sweet potatoes among 4 bowls.
- Divide the chicken, black beans, corn, tomatoes, cheddar cheese, and red onion among the bowls.
- Drizzle the ranch sauce over each serving. Sprinkle with cilantro. Serve with lime wedges.
Notes
Tips and Tricks
Keep the sweet potatoes the same size – Cutting them into even ½-inch cubes helps them finish roasting at the same time. Give the sweet potatoes some room – Spread them out on the baking sheet instead of crowding them so the edges can brown. Thin the ranch if needed – Add a small splash of milk if the sauce is thicker than preferred for drizzling. Prep the toppings early – The beans, corn, tomatoes, onion, cheese, and cilantro can be ready before the chicken finishes cooking.Storing and Reheating
Refrigerator – Store the chicken, sweet potatoes, and other bowl ingredients in airtight containers for up to 4 days. Keep the ranch sauce separate. Microwave – Reheat the chicken and sweet potatoes until hot, then add the cold toppings and ranch sauce. Meal prep – Divide the cooked chicken and sweet potatoes into individual containers. Pack the sauce and fresh toppings separately so they stay fresh.Nutrition
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