Description
This Tex-Mex Chicken Sweet Potato Bowl combines seasoned chicken and tender sweet potatoes with crisp romaine, black beans, corn, fresh vegetables, Mexican cheese, cilantro, lime, and a creamy salsa-yogurt sauce.
Ingredients
Scale
For the Bowls
- 1½ pounds boneless skinless chicken breast
- 2 medium sweet potatoes, peeled and diced
- 1½ teaspoon chili powder, divided
- 1 tablespoon olive oil, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon ground cumin, divided
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 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
- 2 tablespoon fresh chopped cilantro
- 1 lime, cut into wedges
For the Creamy Tex-Mex Yogurt Sauce
- ½ cup plain nonfat Greek yogurt
- 3 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Prepare the Sweet Potatoes: Preheat the oven and prepare a baking sheet. Place the peeled and diced sweet potatoes in a bowl and toss with their portion of the olive oil, chili powder, garlic powder, cumin, and salt. Spread them evenly on the baking sheet and roast until tender and cooked through.
- Season the Chicken: Season the boneless skinless chicken breast with its portion of chili powder, garlic powder, ground cumin, smoked paprika, onion powder, salt, and black pepper, making sure the seasoning coats the chicken evenly.
- Cook the Chicken: Heat the remaining olive oil in a skillet over medium heat. Add the seasoned chicken and cook until fully cooked through and no longer pink in the center. Let the chicken rest briefly, then cut it into bite-sized pieces.
- Make the Creamy Tex-Mex Yogurt Sauce: In a small bowl, combine the Greek yogurt, salsa, lime juice, water, chili powder, garlic powder, cumin, and salt. Stir until smooth and well combined.
- Assemble the Bowls: Divide the chopped romaine between serving bowls. Arrange the cooked sweet potatoes, chicken, black beans, corn, cherry tomatoes, red bell pepper, and red onion over the lettuce. Sprinkle with the Mexican cheese blend and fresh cilantro. Spoon the creamy Tex-Mex yogurt sauce over the bowls and serve with lime wedges.
Notes
- Cut the sweet potatoes into evenly sized pieces so they cook at a similar rate.
- Keep the yogurt sauce separate if preparing the bowls ahead to help the romaine and fresh vegetables stay crisp.
- Drain the black beans and corn thoroughly before assembling the bowls to prevent excess moisture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasted and Stovetop
Nutrition
- Serving Size: 4 servings
- Calories: 500 calories
Keywords: Tex-Mex chicken sweet potato bowl, chicken sweet potato bowl, Tex-Mex chicken bowl, sweet potato chicken bowl, healthy chicken bowl, chicken bowl recipe, Mexican chicken bowl