Chicken Enchilada Sweet Potato Bowl
Chicken Enchilada Sweet Potato Bowl is a High Protein Mexican-inspired dinner that’s hearty, healthy, and great for meal prep.
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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 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
Calories: 552kcalCarbohydrates: 72gProtein: 45gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 83mgSodium: 1138mgPotassium: 1776mgFiber: 14gSugar: 12gVitamin A: 17364IUVitamin C: 34mgCalcium: 300mgIron: 5mg
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