Spiced Chicken and Sweet Potato Rice Bowls with Chipotle Crema

Bowls have become a dinnertime staple and for good reason. They’re hearty, comforting and endlessly versatile. This version is packed with delicious fixings like spiced chicken and roasted sweet potatoes, served over a bed of scallion-flecked lime rice and topped with fresh salsa and a smoky chipotle crema.

This bodacious bowl is sure to satisfy your cravings for something both nutritious and flavorful. Perfect for a weeknight meal that feels special.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Peel and dice sweet potato into 1/2-inch cubes. Toss with a drizzle of oil, salt and pepper. Spread on baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. Meanwhile, in a small pot, combine 1/2 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then 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. While rice cooks, prepare the salsa: dice tomato and half the onion (finely chop). In a small bowl, combine tomato, onion, juice of half the lime and a pinch of salt. Set aside.
4. In a small bowl, mix sour cream with chipotle powder and a squeeze of lime juice to make chipotle crema. Season with salt to taste.
5. Pat chicken cutlets dry and season with southwest spice blend, salt and pepper. Heat a drizzle of oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side, until golden and cooked through. Let rest, then slice.
6. Thinly slice scallions. Stir scallions and remaining lime juice into the cooked rice.
7. Assemble bowls: divide lime rice between bowls, top with sliced chicken, roasted sweet potatoes and salsa. Drizzle with chipotle crema. Serve.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the chicken with shrimp, tofu or steak. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat before assembling.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your spice blend to ensure no added gluten.