Sweet Potato & Chicken Taco Bowl

A little bit of sweet and spicy make these bowls the best flavor combo!

Happy February!! Is it just me or was January the longest month ever??? January can be rough. You go from the extreme of holiday chaos to strict routine. There’s also so much pressure to start the year off on a good note, start healthy habits, and good intentions. Not to mention, I couldn’t find good parking at the gym at all this month. Oh, and the flu has been everywhere.

It’s easy to eat healthy all year long (not just January) with delicious, yet simple meals like this one here! This bowl is the perfect meal-prep for busy weeks. Roast the sweet potatoes and chicken ahead of time and you’ve got yourself the easy lunch or dinner to throw together.

5 from 1 vote

Sweet Potato & Chicken Taco Bowl

Servings 4 bowls


Southwestern Roasted Sweet Potato Cubes

  • 1 large sweet potato cut in cubes
  • 1 tbsp olive or avocado oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • pinch of salt

Baked Chicken

  • 4 chicken breasts boneless and skinless
  • 1 tbsp olive or avocado oil
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • salt and pepper to taste

Taco Bowls

  • 1 bag cauliflower rice or 1 head of cauliflower riced
  • 1 can black beans or kidney beans rinsed and drained
  • 1 can corn rinsed and drained
  • 1 avocado sliced
  • cherry tomatoes chopped-to taste
  • fresh cilantro chopped
  • fresh lime for squeezing
  • Trader Joe's green goddess dressing or any dressing/hot sauce for topping


Southwestern Roasted Sweet Potato Cubes

  1. Preheat oven or toaster oven to 425 degrees F.

  2. Place cubed sweet potatoes in a bowl and add oil and seasonings. Toss to combine. 

  3. Place on a baking sheet and roast for 20 minutes - flip - then roast for another 10-15 minutes.

Baked Chicken

  1. Preheat oven to 450 degrees F.

  2. Drizzle oil over chicken breasts, then sprinkle all the seasonings on evenly. 

  3. Place in a baking dish and bake for 20 minutes or until chicken is fully cooked. Slice when ready to place on bowls.

Taco Bowls

  1. Saute cauliflower rice in a skillet until its cooked all the way (feel free to add some oil or seasonings - I keep mine pretty plain for this recipe).

  2. Arrange your bowls by adding cooked cauliflower rice, then sliced chicken, tomatoes, avocado, beans, corn, fresh cilantro, lime and dressing! Enjoy!

Recipe Notes

I cook my sweet potatoes and chicken separately (sweet potatoes in toaster oven and chicken in the actual oven). You could cook them together in the oven by just baking at 425 degrees F, just cook the chicken for an extra 5-10 minutes!

  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating



    5 stars
    Such a great ReciPe. So easy To makr and DELICIOUs. A grest recipe for meal prepping.