Southwest Chicken Sweet Potato Bowl turns a colorful mix of everyday ingredients into a hearty, high-protein dinner. There’s plenty happening in each bowl, but the flavors blend together easily.
Smoky chicken, lightly spiced sweet potatoes, creamy avocado, crisp red onion, and juicy tomatoes make every bite a little different.
The black beans and corn add extra texture while helping each serving feel filling.
Then the cilantro lime sauce ties everything together with a cool, tangy finish. It balances the warm spices without covering them up, so the chicken and roasted sweet potatoes still stand out.
This is also a great choice when everyone likes to build dinner their own way. Divide everything among four bowls, or arrange the toppings separately and let each person choose what to add.
It’s bright, satisfying, and easy enough for a weeknight, while still feeling a bit more special than a basic chicken dinner.
Why You’ll Love This Southwest Chicken Sweet Potato Bowl
Plenty of Flavor and Texture
The roasted sweet potatoes have soft centers and lightly browned edges, while the fresh vegetables add color and crunch. Creamy avocado and cilantro lime sauce finish the bowl without making it feel heavy.
High-Protein Main Course
Each serving provides 56 grams of protein. The chicken, Greek yogurt, and black beans create a filling meal that doesn’t need an additional main dish.
Everything Roasts on One Pan
The chicken and sweet potatoes share a large baking sheet, which keeps cooking and cleanup manageable. Parchment paper also helps prevent sticking and makes the pan easier to clean.
Easy to Adjust
Each bowl can be assembled separately, so it’s simple to leave off the avocado, onion, cilantro, or another topping when needed.
Ingredient Substitutions
Chicken Breasts
Boneless skinless chicken thighs can replace the chicken breasts. They may need a few extra minutes in the oven and should reach an internal temperature of 165°F.
Black Beans
Pinto beans work well in place of black beans and keep the Southwest flavor of the bowl.
Grape Tomatoes
Cherry tomatoes or diced Roma tomatoes can be used instead.
Greek Yogurt
Plain low-fat Greek yogurt can replace nonfat Greek yogurt. The sauce will have a slightly richer texture.
Fresh Cilantro
Chopped green onions can replace the cilantro in the bowls. The flavor will be different, but they still add freshness and color.
Frozen Corn
Drained canned corn can be substituted for frozen corn.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
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.
Southwest 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 chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice
For the Cilantro Lime Sauce:
- ¾ cups plain nonfat greek yogurt
- 2 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
For the Bowls:
- 1 cup black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 cup grape tomatoes halved
- 1 medium avocado diced
- ¼ cup red onion finely chopped
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the sweet potatoes to a large mixing bowl.
- Add 2 teaspoons olive oil, ½ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until the sweet potatoes are evenly coated.
- Spread the sweet potatoes in a single layer over one side of the prepared baking sheet.
- Bake for 10 minutes.
- Add the chicken to the same mixing bowl. Add 1 tablespoon olive oil, 1½ teaspoons chili powder, 1 teaspoon cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
- Toss until the chicken is evenly coated.
- Remove the baking sheet from the oven.
- Turn the sweet potatoes with a spatula. Arrange the chicken in a single layer on the empty side of the baking sheet.
- Bake for 18 to 20 minutes, or until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F.
- Drizzle 1 tablespoon lime juice over the cooked chicken.
- Add the Greek yogurt, 2 tablespoons lime juice, 2 tablespoons cilantro, water, garlic powder, and salt to a small bowl. Whisk the sauce until smooth.
- Divide the sweet potatoes, chicken, black beans, corn, tomatoes, avocado, and red onion evenly among four bowls.
- Drizzle each serving with the cilantro lime sauce. Sprinkle the remaining ¼ cup cilantro over the bowls.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the cubes close to ½ inch so they become tender in the listed cooking time. Avoid crowding the baking sheet – Leave a little room between the chicken pieces and sweet potatoes so they roast instead of steaming. Check the chicken carefully – Test one of the thickest pieces with an instant-read thermometer. It should reach 165°F. Add avocado just before serving – Freshly diced avocado has the best color and texture. Adjust the sauce consistency – Add another teaspoon of water if the cilantro lime sauce is thicker than preferred.Storing and Reheating
Refrigerate – Store the chicken, sweet potatoes, beans, and corn in an airtight container for up to 4 days. Keep the sauce, tomatoes, avocado, onion, and cilantro in separate containers. Reheat in the microwave – Place the chicken, sweet potatoes, beans, and corn in a microwave-safe dish. Heat in 30-second intervals until warmed through. Reheat in the oven – Arrange the chicken and sweet potatoes on a baking sheet. Warm at 350°F for about 10 minutes. Assemble after reheating – Add the cold vegetables, avocado, cilantro, and sauce after the warm ingredients have been reheated.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like
