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Tex Mex Chicken Sweet Potato Bowl

A Tex Mex Chicken Sweet Potato Bowl combines seasoned chicken and roasted sweet potatoes with black beans, corn, and fresh vegetables.Top each bowl with creamy Tex-Mex yogurt sauce and fresh lime.Roast the sweet potatoes, cook the chicken, then assemble everything into four colorful bowls.
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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 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 tablespoons fresh chopped cilantro
  • 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.
  • Place the diced sweet potatoes on a large baking sheet.
  • Drizzle the sweet potatoes with 2 teaspoons of olive oil. Sprinkle with ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, smoked paprika, ¼ teaspoon salt, and black pepper.
  • Toss the sweet potatoes until evenly coated, then spread them into a single layer.
  • Roast for 22–25 minutes, or until the sweet potatoes are tender and lightly browned.
  • While the sweet potatoes cook, 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 remaining ¼ teaspoon salt.
  • Heat the remaining olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side, or until the thickest part reaches an internal temperature of 165°F.
  • Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice or dice the chicken.
  • For the sauce, add the Greek yogurt, salsa, lime juice, water, chili powder, garlic powder, cumin, and salt to a small bowl. Whisk until smooth and creamy.
  • Divide the romaine lettuce between 4 bowls. Arrange the roasted sweet potatoes, chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, cheese, and cilantro over the lettuce.
  • Drizzle each bowl with the creamy Tex-Mex yogurt sauce and serve with fresh lime wedges.

Notes

For a heartier bowl, add avocado, extra black beans, or a little more cheese. You can also replace romaine with mixed greens or finely shredded cabbage.
Chicken thighs can be used instead of chicken breast if preferred; adjust the cooking time as needed and cook until the chicken reaches 165°F.
For meal prep, assemble the ingredients in containers with the lettuce and sauce stored separately. Add the sauce and lime just before eating for the freshest texture.