Spiced Chicken and Sweet Potato Rice Bowls with Chipotle Crema

These loaded rice bowls are the ultimate weeknight dinner-hearty, comforting and packed with flavor. Tender chipotle-spiced chicken, roasted sweet potatoes and onions and fluffy lime rice come together for a satisfying meal.

Top it all with a bright tomato salsa and a drizzle of smoky chipotle crema for a finish that’s both fresh and indulgent. It’s a bowl that’s sure to become a regular in your dinner rotation.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Dice sweet potato into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lime.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the Southwest Spice, salt and pepper. Toss onion on empty side with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway through, until veggies are browned and tender, about 25 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. Add rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a small bowl, combine sour cream, a squeeze of lime juice and a pinch of chipotle powder (add more to taste). Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Pat chicken dry with paper towels; season with remaining Southwest Spice, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board. Let rest 5 minutes, then slice crosswise.
6. In a second small bowl, combine tomato, scallion greens, a squeeze of lime juice, salt and pepper. Fluff rice with a fork; add a squeeze of lime juice, salt, pepper and lime zest to taste. Divide rice between bowls; top with veggies, chicken and salsa. Drizzle with chipotle crema. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice or brown rice, but adjust the cooking time and liquid accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with extra roasted vegetables or a plant-based protein like tofu or black beans.