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Spicy Chipotle Chicken and Sweet Potato Bowls

This vibrant bowl brings together smoky chipotle chicken, caramelized sweet potatoes, crisp veggies, and a zesty lime-cilantro dressing. It’s weeknight-friendly, customizable, and packing in protein, fiber, and warm, comforting flavors that satisfy without weighing you down.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 pound boneless, skinless chicken thighs
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder (adjust to heat preference)
  • 2 tablespoons lime juice
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 head romaine lettuce, chopped
  • 1/4 cup cilantro, chopped
  • 1 avocado ripe avocado, sliced
  • 1/4 cup red onion, thinly sliced
  • 1 cup Greek yogurt or sour cream (for a creamy dressing)
  • 2 tablespoons lime juice (additional for dressing)
  • 1 teaspoon fresh garlic, minced
  • 1/4 cup water (to thin dressing as needed)
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  • Toss the cubed sweet potatoes with a light drizzle of olive oil, a pinch of salt, pepper, and half of the smoked paprika, cumin, and chipotle powder. Roast for 20–25 minutes until tender and lightly caramelized.
  • While the potatoes roast, pat the chicken thighs dry and season with salt, pepper, the remaining paprika, cumin, and chipotle powder. Heat a large skillet over medium-high heat with a tablespoon of olive oil. Sear the chicken about 3–4 minutes per side until browned and cooked through.
  • Remove the chicken to rest for a few minutes, then slice into thin strips. Return to the skillet with any pan juices and toss to coat in the spices.
  • Prepare the dressing by whisking together Greek yogurt (or sour cream), lime juice, minced garlic, a pinch of salt, and enough water to thin to a drizzling consistency.
  • Assemble the bowls: start with a base of chopped romaine, add roasted sweet potatoes, black beans, corn, sliced chicken, avocado, and red onion. Finish with a generous drizzle of dressing and a sprinkle of chopped cilantro.