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Mexican-Style Spicy Chicken and Sweet Potato Bowl

Serves 4

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    Consider this a hefty one-bowl meal with minimum fuss and maximum taste: proof that straightforward and simple can also be delicious and satisfying. You can also add dollops of sour cream. If you want fewer carbs, it’s possible to omit the rice.

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    Hot stuff

    Consider canned chipotle peppers your answer for infusing meals with a wallop of smoky heat. These are smoked and dried jalapenos that are rehydrated and canned along with adobo sauce, a purée of tomato, vinegar, garlic, and other spices. Opened cans will keep in the fridge for several weeks.

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    Mexican-Style Spicy Chicken and Sweet Potato Bowl

      Ingredients

      • 2 large sweet potatoes, peeled and cut into 1 in (2.5 cm) cubes
      • 4 tsp (20 mL) grapeseed oil or avocado oil, divided
      • 1/2 tsp (2 mL) salt, divided
      • 3 garlic cloves, peeled and chopped
      • 1 small red onion, finely diced
      • 1 lb (450 g) skinless, boneless chicken breast, cut into 1 in (2.5 cm) chunks
      • 1 large or 2 small chipotle chili peppers in adobo sauce, chopped
      • 2 tsp (10 mL) dried oregano
      • 19 oz (540 mL) can diced tomatoes
      • 2 cups (500 mL) cooked brown rice
      • 1 avocado, sliced
      • 1/4 cup (60 mL) pumpkin seeds
      • 1/2 cup (125 mL) cilantro
      • 1 lime

      Nutrition

      Per serving:

      • calories558
      • protein32 g
      • total fat23 g
        • sat. fat5 g
      • total carbohydrates52 g
        • sugars2 g
        • fibre10 g
      • sodium450 mg

      Directions

      01

      Preheat oven to 400 F (200 C).

      02

      Toss sweet potato cubes with 2 tsp (10 mL) oil and 1/4 tsp (1 mL) salt. Spread out on rimmed baking sheet and bake until tender, about 40 minutes.

      03

      In large skillet, heat 2 tsp (10 mL) oil. Add garlic and red onion; heat for 5 minutes. Add chicken pieces and cook for 3 minutes. Stir in chipotle chili pepper, oregano, and 1/4 tsp (1 mL) salt. Pour tomatoes into skillet, bring to a simmer, and cook for 15 minutes. Stir in baked sweet potato cubes and heat for 5 minutes.

      04

      Divide cooked rice among 4 serving bowls and top with chicken-potato mixture, avocado, pumpkin seeds, and cilantro. Squeeze on lime juice.

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      You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.