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Overhead view of a Southwest chicken sweet potato bowl with roasted sweet potatoes, seasoned chicken, black beans, corn, avocado, cherry tomatoes, red onion, cilantro, and creamy sauce.

Southwest Chicken Sweet Potato Bowl

Nesting Lane
Southwest Chicken Sweet Potato Bowl is a high-protein dinner with smoky chicken, roasted sweet potatoes, fresh toppings, and cilantro lime sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Southwest
Servings 4

Equipment

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

Ingredients
 

For the Sweet Potatoes:

For the Chicken:

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

Calories: 674kcalCarbohydrates: 74gProtein: 56gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 111mgSodium: 812mgPotassium: 2330mgFiber: 17gSugar: 9gVitamin A: 17122IUVitamin C: 22mgCalcium: 178mgIron: 5mg
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