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Overhead view of a chicken taco ranch sweet potato bowl with roasted sweet potatoes, chicken, black beans, corn, tomatoes, red onion, cheese, and ranch dressing.

Chicken Taco Ranch Sweet Potato Bowl

Nesting Lane
Chicken Taco Ranch Sweet Potato Bowl is a high protein healthy dinner with bold Tex-Mex flavor. An easy sweet potato bowl for meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Tex-Med-Inspired
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Large Mixing Bowl
Small Bowl
Whisk
Wooden Spoon
Instant-read Thermometer

Ingredients
 

For the Sweet Potato:

For the Taco Chicken:

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

Calories: 622kcalCarbohydrates: 71gProtein: 57gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 113mgSodium: 960mgPotassium: 2039mgFiber: 13gSugar: 11gVitamin A: 16943IUVitamin C: 22mgCalcium: 224mgIron: 5mg
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