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Mexican-Style Spicy Chicken and Sweet Potato Bowl
Serves 4
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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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:
- calories 558
- protein 32 g
-
total fat
23 g
- sat. fat 5 g
-
total carbohydrates
52 g
- sugars 2 g
- fibre 10 g
- sodium 450 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.
