High Protein
Taco Chicken Sweet Potato Bowl is a filling Tex-Mex dinner with chicken breast, roasted sweet potatoes, black beans, corn, romaine, tomatoes, red bell pepper, shredded Mexican cheese, cilantro, and a creamy taco yogurt sauce.
This bowl has a little bit of everything without making dinner feel fussy. You get tender chicken, sweet potatoes, fresh crunch, beans, corn, and a tangy sauce made with Greek yogurt, salsa, lime juice, and taco seasoning.
It’s colorful, but still practical. It also works well for lunch prep, family dinner, or the night when you want something that feels fresh but still fills you up.
This is the type of recipe that makes a regular chicken dinner feel less boring.
The sweet potatoes add a little sweetness, the taco seasoning gives it a Tex-Mex feel, and the lime wedges make the whole bowl taste fresh. Keep it as written, or set out the toppings so everyone can build their own bowl.
Why You’ll Love This Taco Chicken Sweet Potato Bowl
High Protein Main Course
This bowl has chicken breast, black beans, Greek yogurt, and cheese, so it works well when you want a filling main course.
Fresh Tex-Mex Ingredients
Romaine, cherry tomatoes, red bell pepper, red onion, cilantro, and lime keep the bowl fresh without adding extra work.
Creamy Sauce Without Heavy Ingredients
The taco sauce uses plain Greek yogurt, salsa, lime juice, water, taco seasoning, garlic powder, and salt. It adds creaminess and tang without feeling heavy.
Good for Meal Prep
You can prep the chicken, sweet potatoes, toppings, and sauce ahead of time. Store the romaine and sauce separately until serving.
Balanced Bowl
This recipe has protein, vegetables, beans, and sweet potatoes in one bowl. It feels like a full meal without needing a side dish.
Ingredient Substitutions
Chicken Breast
Use boneless skinless chicken thighs if you want a softer, richer texture. Cook until the internal temperature reaches 165 degrees F.
Sweet Potatoes
Use diced butternut squash if you do not have sweet potatoes. The flavor will be a little less sweet, but it still works with taco seasoning.
Black Beans
Use pinto beans if you do not have black beans. Drain and rinse them well before adding them to the bowls.
Corn
Use frozen corn that has been thawed, or use canned corn that has been drained.
Romaine Lettuce
Use chopped iceberg lettuce, green leaf lettuce, or a spring mix.
Mexican Cheese Blend
Use reduced-fat cheddar, Monterey Jack, or pepper jack.
Greek Yogurt
Use plain regular yogurt if that is what you have. The sauce may be thinner.
Salsa
Use mild, medium, or hot salsa depending on the heat level you want.
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Taco 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
Bowl:
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil divided
- 1½ teaspoon taco seasoning mix divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 cups chopped romaine lettuce
- 1 cup black beans well drained and rinsed
- 1 cup corn drained
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- ¼ cup reduced-fat shredded Mexican cheese blend
- ¼ cup fresh chopped cilantro
- 1 lime cut into wedges
Creamy Taco Yogurt Sauce:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ½ teaspoon taco seasoning mix
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
- Place the diced sweet potatoes on a large baking sheet.
- Drizzle the sweet potatoes with 2 teaspoons olive oil. Sprinkle the sweet potatoes with ½ teaspoon taco seasoning, smoked paprika, ¼ teaspoon salt, and black pepper. Toss the sweet potatoes until coated.
- Spread the sweet potatoes in a single layer.
- Bake the sweet potatoes for 22 to 25 minutes, or until tender and lightly browned.
- Pat the chicken dry with paper towels.
- Sprinkle the chicken with the remaining 1 teaspoon taco seasoning, garlic powder, and remaining ¼ teaspoon salt.
- Heat the remaining 1 teaspoon olive oil in a large skillet over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes on the first side.
- Turn the chicken with tongs. Cook the chicken for 6 to 7 minutes on the second side, or until the internal temperature reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes. Dice or slice the chicken.
- In a small bowl, add the Greek yogurt, salsa, lime juice, water, ½ teaspoon taco seasoning, garlic powder, and ⅛ teaspoon salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls.
- Top each bowl with roasted sweet potatoes, taco chicken, black beans, corn, tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with creamy taco yogurt sauce. Serve with lime wedges.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the sweet potato pieces close in size. This helps them cook at the same rate. Use a thermometer for the chicken – An instant-read thermometer helps keep the chicken from overcooking. The chicken is done when it reaches 165 degrees F. Keep the sauce separate for meal prep – Store the creamy taco yogurt sauce in a small container. Add it right before serving so the lettuce stays crisp. Warm the beans and corn if preferred – The beans and corn can be served cold or warmed. Warm them if you want the bowl to feel more like a hot dinner. Add lime right before serving – Squeeze the lime over the bowl right before serving for the freshest taste.Nutrition
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