Spiced Chicken and Sweet Potato Rice Bowls with Chipotle Crema

These hearty rice bowls are packed with flavor and texture. Tender spiced chicken, roasted sweet potatoes and fluffy lime rice are topped with a fresh tomato salsa and a smoky chipotle crema. It’s a satisfying meal that comes together quickly.

Perfect for a weeknight dinner, this bowl is both nutritious and delicious. The combination of smoky chipotle, tangy lime and sweet roasted potatoes will make it a new favorite.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView 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. Dice sweet potato into 1/2-inch cubes. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until tender and lightly browned, about 20-25 minutes.
2. Meanwhile, cook rice according to package directions. Fluff with a fork.
3. While rice cooks, prepare salsa: dice tomato and finely chop half the red onion. Combine in a small bowl with a squeeze of lime juice and a pinch of salt. Set aside.
4. Make chipotle crema: in another small bowl, mix sour cream with chipotle powder and a squeeze of lime juice. Season with salt to taste.
5. Season chicken cutlets on both sides with southwest spice blend, salt and pepper. Heat a skillet over medium-high heat with a little oil. Cook chicken until golden and cooked through, about 3-4 minutes per side. Let rest, then slice.
6. Thinly slice remaining red onion and scallions. Stir scallions and a squeeze of lime juice into the cooked rice.
7. Assemble bowls: divide lime rice among bowls. Top with roasted sweet potatoes, sliced chicken, salsa and sliced red onion. Drizzle with chipotle crema.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the chicken cutlets with shrimp, tofu or even steak. Adjust cooking time as needed.

How do I store leftovers?

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

Can I make this recipe vegetarian?

Absolutely! Omit the chicken and add black beans or roasted chickpeas for protein.