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

A quick and easy chipotle chicken bowl recipe that is packed with flavor and protein.

- 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
- 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

## Instructions

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

## Equipment

- Cutting board
- Knife
- Large bowl
- Baking sheet
- Oven
- Grill
- Tongs
- Food scale
- Small bowl
- Whisk

## 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!

## Source

- Original video: https://www.facebook.com/reel/586463194495737
- Recipe page: https://www.cliprecipe.com/recipe/2e2f1408-0121-40cb-87a5-beb0f793e788
- Extracted: 2025-07-04

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