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Chipotle chicken sweet potato bowl with seasoned chicken, roasted sweet potato cubes, black beans, corn, and crisp lettuce in a black bowl on a rustic wood table.

Chipotle Chicken Sweet Potato Bowl

Nesting Lane
Chipotle Chicken Sweet Potato Bowl is a high protein dinner with smoky Mexican-inspired flavor, fresh vegetables, and creamy chipotle lime sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Large Skillet
Small Bowl
Medium Bowl
Whisk

Ingredients
 

For the Sweet Potatoes:

For the Chipotle Chicken:

For the Bowls:

  • 1 can (15-ounce) black beans well rinsed and drained
  • 1 cup frozen corn thawed
  • 2 cups shredded romaine lettuce
  • 1 cup grape tomatoes halved
  • ½ cup red onion finely diced
  • ¼ cup chopped fresh cilantro

For the Chipotle Lime Yogurt Sauce:

Instructions
 

  • Preheat the oven to 425°F.
  • Line a large baking sheet with parchment paper.
  • Place the sweet potatoes on the prepared baking sheet. Add 2 teaspoons olive oil, smoked paprika, garlic powder, salt, and black pepper.
  • Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
  • Roast for 15 minutes. Turn the sweet potatoes. Roast for 10 to 15 minutes, or until browned and tender.
  • Place the chicken in a medium mixing bowl. Add the chipotle peppers, adobo sauce, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss the chicken until evenly coated.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the chicken to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
  • Add 1 tablespoon lime juice. Stir until the chicken is coated.
  • Remove the skillet from the heat.
  • In a small bowl, add the Greek yogurt, chipotle peppers, adobo sauce, lime juice, water, garlic powder, and salt. Using a wire whisk, mix until smooth.
  • Divide the roasted sweet potatoes, chicken, black beans, corn, romaine lettuce, tomatoes, and red onion between 4 bowls.
  • Drizzle each bowl with the chipotle lime yogurt sauce.
  • Sprinkle each serving with cilantro.

Notes

Tips and Tricks

Adjust the chipotle heat - Chipotle peppers in adobo can vary in heat. Use a little less in the chicken or sauce if you prefer a milder bowl.
Keep meal prep ingredients separate - Store the romaine, tomatoes, and sauce separately from the warm ingredients. This keeps the vegetables crisp.
Cut the chicken evenly - Pieces that are close to the same size will cook at roughly the same rate.
Drain the beans well - Extra moisture from the black beans can collect at the bottom of the bowl, especially when preparing the recipe ahead of time.

Storing and Reheating

Store - Refrigerate the chicken, sweet potatoes, beans, and corn in an airtight container for up to 3 to 4 days. Store the lettuce, tomatoes, onion, cilantro, and yogurt sauce separately.
Reheat in the Microwave - Place the chicken, sweet potatoes, beans, and corn in a microwave-safe dish. Heat until warmed through, then add the cold vegetables and sauce.
Reheat on Stovetop - Place the chicken, sweet potatoes, beans, and corn in a skillet over medium-low heat. Warm until heated through, stirring occasionally. Add the fresh vegetables and sauce after reheating.

Nutrition

Calories: 527kcalCarbohydrates: 58gProtein: 49gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 110mgSodium: 1630mgPotassium: 1675mgFiber: 14gSugar: 8gVitamin A: 16879IUVitamin C: 20mgCalcium: 132mgIron: 5mg
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