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

60 mins
Serves 4
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Directions

  1. 1Cut a flat edge on the sweet potato so it's easier to small dice.
  2. 2Mix the diced sweet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl.
  3. 3Spread the seasoned sweet potatoes out on a baking sheet and bake in the oven at 400 degrees Fahrenheit for about 30 minutes until tender.
  4. 4Season the chicken thighs with chipotle or taco seasoning and olive oil, then mix it well.
  5. 5Season the corn with olive oil, salt, and pepper.
  6. 6Grill the chicken at 400 degrees Fahrenheit for about five minutes per side until the internal temperature is 165 degrees Fahrenheit.
  7. 7Grill the corn until it's nice and charred on all sides.
  8. 8Pull the chicken and corn off the heat and let everything rest for 10 minutes.
  9. 9Finely chop red bell pepper, red onion, and jalapeño for the salad.
  10. 10Cut the corn off the cob.
  11. 11Add corn, black beans, bell pepper, red onion, jalapeño, finely chopped cilantro, salt, pepper, and lime juice to a bowl and mix well.
  12. 12For the sauce, mix together Greek yogurt or mayo, hot sauce, lemon or lime juice, and garlic powder.
  13. 13Whisk the sauce until smooth.
  14. 14Cut the grilled chicken into bite-sized pieces.
  15. 15Build the bowls by first adding roasted sweet potatoes, then grilled chicken, and finally the corn and black bean salad.
  16. 16Drizzle the spicy lime mayo sauce over the bowls.

Ingredients

  • 2 lbs Chicken thigh, boneless and skinless
  • 1 tbs Chipotle or taco seasoning
  • 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 Lime juice
  • 1 cup Greek yogurt or mayo
  • 1 tbs Hot sauce of choice
  • 0.5 tsp Garlic powder
  • 0.5 Lime or lemon juice

Equipment

Cutting boardKnifeLarge bowlBaking sheetOvenGrillTongsFood scaleSmall bowlWhisk

Tips

  • For sweet potatoes, cut a flat edge to make small dicing easier.
  • Season the chicken thighs with any taco or chipotle seasoning.
  • Grill corn until it's nice and charred on all sides.
  • Let chicken and corn rest for 10 minutes after grilling.
  • This is one of the favorite salads yet.
  • For the sauce, whisk until smooth.
  • The full recipe and macros are listed in the description.
  • Enjoy and follow for more recipes!