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Sweet Potato & Chicken Taco Bowl

Servings 4 bowls

Ingredients

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

Instructions

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!