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Tex Mex Chicken Sweet Potato Bowl Recipe

A Tex-Mex Chicken Sweet Potato Bowl combines seasoned chicken and roasted sweet potatoes.Add black beans, corn, lettuce, tomatoes, peppers, cheese, and cilantro.Finish with a creamy salsa-lime Greek yogurt sauce.
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Prep Time 20 minutes
Course Main Course
Cuisine Tex-Mex

Ingredients
  

For the Chicken and Sweet Potatoes

  • 1½ pounds boneless skinless chicken breast
  • 2 medium sweet potatoes peeled and diced
  • 1½ teaspoons 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

For the Bowls

  • 4 cups chopped romaine lettuce
  • 1 cup black beans 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 tablespoons fresh cilantro chopped
  • 1 lime cut into wedges

For the Creamy Tex-Mex Yogurt Sauce

  • ½ cup plain nonfat Greek yogurt
  • 3 tablespoons salsa
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon salt

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired.
  • Place the diced sweet potatoes on the baking sheet. Drizzle with 2 teaspoons olive oil.
  • Season the sweet potatoes with ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, smoked paprika, ¼ teaspoon salt, and black pepper.
  • Toss thoroughly until the sweet potatoes are evenly coated, then arrange them in a single layer.
  • Roast for 22–25 minutes, turning once if desired, until tender inside and lightly browned around the edges.
  • While the sweet potatoes roast, pat the chicken breasts dry with paper towels.
  • Season the chicken with the remaining 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, onion powder, and ¼ teaspoon salt.
  • Heat the remaining 1 teaspoon olive oil in a large skillet over medium heat. Add the chicken and cook for approximately 6–7 minutes per side, depending on thickness, until the center reaches 165°F (74°C).
  • Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or dicing.
  • Prepare the sauce by whisking together Greek yogurt, salsa, lime juice, water, chili powder, garlic powder, cumin, and salt until smooth.
  • To assemble the Tex-Mex Chicken Sweet Potato Bowl, divide the chopped romaine among four bowls.
  • Add roasted sweet potatoes, sliced chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and fresh cilantro.
  • Drizzle each bowl with creamy Tex-Mex yogurt sauce and serve with fresh lime wedges.

Notes

Boneless chicken thighs can replace chicken breast if you prefer darker, juicier meat. Adjust the cooking time as necessary and cook to a safe internal temperature.
For additional heat, add sliced jalapeño, extra chili powder, or a spicy salsa. Avocado or homemade guacamole also makes a delicious creamy topping.
If you prefer a more traditional chicken burrito bowl texture, replace the romaine with cooked brown or white rice, or use half lettuce and half rice.