# Chipotle Chicken Sweet Potato Bowls with a Fire-Roasted Corn and Black Bean Salad

These Chipotle Chicken Sweet Potato Bowls with a Fire-Roasted Corn and Black Bean Salad are packed with flavor and protein, making for a quick and easy meal prep option.

- Servings: 4 servings
- Total time: 60 min
- Cuisine: Mexican
- Category: Salad
- Language: en

## Ingredients

- 2 lbs chicken thigh, boneless and skinless
- 1 tbs Chipotle or taco seasoning of choice
- 2 tsp olive oil
- 3 medium sweet potatoes
- 2 tsp olive oil
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp pepper
- 4 ears of corn
- 1 can unsalted black beans, rinsed
- 1 bell pepper, small diced
- 1 red onion, small diced
- 1 jalapeño, small diced
- 0.5 cup finely chopped cilantro
- 2 tsp olive oil
- salt
- pepper
- 2 limes
- 1 cup Greek yogurt or mayo
- 1 tbs hot sauce of choice (I use Valentina‘s)
- 0.5 tsp garlic powder
- 0.5 lime or lemon

## Instructions

1. Cut a flat edge on the sweet potato to make it easier to small dice.
2. Dice the sweet potato into small pieces.
3. Add the diced sweet potatoes to a large bowl.
4. Mix in olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper with the sweet potatoes.
5. Spread the seasoned sweet potatoes out on a baking sheet.
6. Bake the sweet potatoes in the oven at 400 degrees Fahrenheit for about 30 minutes until tender.
7. Season boneless, skinless chicken thighs with chipotle or taco seasoning of choice and olive oil, then mix well.
8. Drizzle corn on the cob with olive oil and season with salt and pepper.
9. Grill the seasoned chicken thighs at 400 degrees Fahrenheit.
10. Grill the seasoned corn on the cob at 400 degrees Fahrenheit.
11. Sear the chicken for about 5 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
12. Grill the corn until it's nice and charred on all sides.
13. Pull the chicken and corn off the heat and let everything rest for 10 minutes.
14. Finely chop red onion for the salad.
15. Finely chop bell pepper for the salad.
16. Finely chop jalapeño for the salad.
17. Cut the grilled corn off the cob.
18. Add the cut corn, chopped bell pepper, chopped red onion, and chopped jalapeño to a bowl.
19. Add black beans, salt, pepper, finely chopped cilantro, and lime juice to the bowl with the salad ingredients.
20. Mix the salad ingredients well.
21. For the sauce, combine Greek yogurt (or mayo), hot sauce, lemon or lime juice, and garlic powder in a small bowl.
22. Whisk the sauce ingredients until smooth.
23. Cut the rested grilled chicken into bite-sized pieces.
24. Build the bowls by first adding a portion of roasted sweet potatoes to each container.
25. Add a portion of cut chicken to each bowl, on top of the sweet potatoes.
26. Top each bowl with a generous amount of the fire-roasted corn and black bean salad.
27. Drizzle the spicy lime mayo sauce over the top of each bowl.

## Equipment

- cutting board
- knife
- large bowl
- baking sheet
- oven
- timer
- grill
- tongs
- lime squeezer
- whisk
- food scale
- meal prep containers

## Tips

- The fire-roasted corn adds a lot of flavor.
- You can use any store-bought or homemade taco seasoning for the chicken.

## Source

- Original video: https://www.tiktok.com/@drmattcooks/video/7508397663260265770
- Recipe page: https://www.cliprecipe.com/recipe/2409534e-681b-4527-bad7-13b5265a9e3e
- Extracted: 2025-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt