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

This quick and easy recipe is packed with flavor and protein, featuring chipotle chicken, roasted sweet potatoes, and a fire-roasted corn and black bean salad, topped with a spicy lime mayo sauce.

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

## Ingredients

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

## Equipment

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

## Tips

- Cut a flat edge on the sweet potato to make it easier to small dice.
- Sear the chicken until its internal temperature is 165 degrees Fahrenheit.
- Grill the corn until it's nice and charred on all sides.
- Let the chicken and corn rest for 10 minutes after grilling.
- Adjust salt to taste for the corn and black bean salad.
- You can use any store-bought or homemade taco seasoning for the chicken.
- This is a great meal prep recipe.
- The fire-roasted corn adds a lot of flavor to the salad.
- The recipe uses a pre-made chipotle seasoning.
- The sauce combines Greek yogurt or mayo, hot sauce, garlic powder, and lime/lemon juice.
- Whisk the sauce until smooth.
- Serve the bowls with roasted sweet potatoes at the bottom, then grilled chicken, topped with the corn and black bean salad, and finally drizzled with the spicy lime mayo sauce.
- The full recipe and macros are listed in the description.
- Each bowl has 46g of protein and is packed with flavor.
- The price per serving is $4.50

## Source

- Original video: https://www.tiktok.com/t/ZTjxM1j7q/
- Recipe page: https://www.cliprecipe.com/recipe/aa7052f4-f331-40fa-a75b-63c5e65a7157
- Extracted: 2025-06-20

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