Peruvian Aji Verde Chicken Bowls with Roasted Sweet Potatoes and Black Beans

This colorful bowl brings together tender roasted chicken, creamy black beans and caramelized sweet potatoes, all tied together with a bright and herbaceous aji verde sauce. The sauce, a Peruvian classic, is made by blending cilantro, scallions, garlic and lime into a creamy, spicy condiment that elevates every bite.

Perfect for a weeknight dinner, this recipe delivers bold flavors with minimal fuss. The chicken cutlets roast alongside the sweet potatoes, while the beans simmer on the stove and the sauce comes together in a blender. Finish with fresh tomato, a sprinkle of chili flakes and a squeeze of lime for a tangy, spicy kick.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potatoes into ½-inch pieces. Trim and cut scallions into 1-inch pieces. Zest and quarter the lime. Dice tomato into ¼-inch pieces.
2. Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes.
3. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. After sweet potatoes have roasted 10 minutes, remove sheet from oven and place chicken on the empty side. Return to oven and roast until sweet potatoes are tender and chicken is cooked through, 18-22 minutes.
4. Meanwhile, in a medium pot, combine black beans (with their liquid), veggie stock concentrate, ¼ tsp salt and pepper. Cook over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Mash about half the beans with a potato masher or fork. Keep covered off heat.
5. In a blender, combine cilantro (stems and leaves), scallions, juice from two lime wedges, mayonnaise, garlic powder, 1 Tbsp olive oil, 1 Tbsp water, ½ tsp sugar, ¼ tsp chili flakes and ¼ tsp salt. Blend until smooth, scraping down sides as needed, 60-90 seconds.
6. Once chicken and sweet potatoes are done, remove from oven. Transfer chicken to a cutting board. Sprinkle lime zest over sweet potatoes and toss to combine.
7. Thinly slice chicken crosswise. Divide beans and sweet potatoes between bowls. Top with chicken and as much aji verde sauce as desired. Garnish with diced tomato and sprinkle with remaining chili flakes. Serve with a squeeze of lime juice and extra sauce on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Is the aji verde sauce very spicy?

The sauce has a mild heat from chili flakes. You can adjust the spice by adding more or fewer chili flakes to taste.

Can I make this recipe vegetarian?

Absolutely. Omit the chicken and add extra beans or roasted vegetables like bell peppers or zucchini.