Spiced Chipotle Chicken Bowls with Roasted Sweet Potato and Lime Rice

Bowls have become a dinnertime staple and for good reason: they’re hearty, comforting and endlessly versatile. This version is packed with spiced chicken, tender roasted sweet potatoes and fluffy lime rice topped with a fresh salsa and smoky chipotle crema.

Every bite brings a balance of smoky heat, creamy coolness and bright citrus. It’s a satisfying meal that’s as nutritious as it is delicious.

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Ingredients

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potato into 1/2-inch cubes. Toss with 1 tsp oil, salt and pepper. Spread on a baking sheet and roast until tender and lightly browned, about 20-25 minutes.
2. While sweet potato roasts, cook rice: In a small pot, bring 3/4 cup water and a pinch of salt to a boil. Add rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Meanwhile, prepare salsa: Dice tomato and half the onion (finely chop the other half for later). Combine tomato, chopped onion and a squeeze of lime juice. Season with salt and set aside.
4. Make chipotle crema: In a small bowl, mix sour cream with chipotle powder (start with 1/2 tsp, add more to taste) and a squeeze of lime juice. Season with salt.
5. Pat chicken cutlets dry. Season both sides with southwest spice blend, salt and pepper. Heat 1 tsp oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Let rest, then slice.
6. Slice scallions. Stir scallions and remaining lime juice into the cooked rice.
7. Assemble bowls: Divide lime rice among bowls. Top with roasted sweet potato, sliced chicken and salsa. Drizzle with chipotle crema. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use basmati or long-grain white rice. Adjust cooking time according to package instructions.

How can I make this dish dairy-free?

Replace sour cream with a dairy-free alternative like coconut yogurt or cashew cream. The chipotle crema will still be delicious.

Can I prepare any components ahead of time?

Absolutely! Roast the sweet potato, cook the rice and make the salsa and crema up to a day in advance. Store separately in the fridge and reheat before assembling.