Chipotle Chicken Bowl with Black Beans, Sweet Potatoes, and Cilantro Lime Sauce

Savor the bold and vibrant flavors packed into this Chipotle Chicken Bowl with Black Beans, Sweet Potatoes, and Cilantro Lime Sauce. Every bite is a delightful explosion of smoky, spicy chipotle chicken, paired perfectly with the creamy richness of black beans, the tender sweetness of roasted sweet potatoes, and a zesty, refreshing cilantro lime sauce that ties it all together. It’s a colorful, hearty, and nutrient-rich dish that feels indulgent but nourishes your body at the same time.

This bowl is ideal for meal prepping, busy weeknight dinners, or a satisfying lunch that keeps you energized for hours. The combination of textures—from the crispy edges of the sweet potatoes to the juicy chicken and creamy sauce—makes every forkful exciting. Plus, it’s naturally gluten-free and easy to tweak to fit vegan or dairy-free diets if needed.

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Ingredients for Chipotle Chicken Bowl with Black Beans, Sweet Potatoes, and Cilantro Lime Sauce

• Chicken:
  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 tablespoons chipotle in adobo sauce
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
• Sweet Potatoes:
  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • Salt and pepper, to taste
• Black Beans:
  • 1 can (15 oz) black beans, drained and rinsed
• Quinoa Base:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable or chicken broth
• Cilantro Lime Sauce:
  • 1 cup Greek yogurt or dairy-free yogurt
  • 1 handful fresh cilantro
  • 1 clove garlic
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 1 teaspoon honey (optional)
  • Salt and pepper, to taste
• Toppings:
  • 1 cup corn kernels (fresh, canned, or frozen)
  • Fresh cilantro leaves, for garnish

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Step 1: Marinate the Chipotle Chicken

In a medium bowl, combine the chipotle in adobo sauce, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Add the chicken and toss well to coat every piece. Cover and refrigerate for at least 30 minutes (or up to overnight for maximum flavor). Letting the chicken marinate is key to infusing it with that smoky, spicy goodness.

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Step 2: Roast the Sweet Potatoes

While the chicken marinates, preheat your oven to 400°F (200°C). Spread the diced sweet potatoes onto a baking sheet. Drizzle with olive oil, sprinkle with paprika, salt, and pepper, and toss to coat. Roast for 20–25 minutes, flipping halfway through, until the edges are crispy and the centers are tender.

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Step 3: Cook the Quinoa

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.

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Step 4: Prepare the Cilantro Lime Sauce

In a blender or food processor, add the Greek yogurt, fresh cilantro, garlic, lime juice, olive oil, honey (if using), salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed for more tanginess or salt.

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Step 5: Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5–7 minutes per side, or until the chicken is deeply browned and cooked through (internal temperature should reach 165°F/74°C). Let it rest for a few minutes, then slice into bite-sized pieces.

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Step 6: Assemble the Bowl

To build your Chipotle Chicken Bowl, start with a base of fluffy quinoa. Layer with roasted sweet potatoes, black beans, corn kernels, and slices of chipotle chicken. Drizzle generously with the cilantro lime sauce and garnish with extra fresh cilantro.

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Storage Instructions

If you’re prepping this Chipotle Chicken Bowl with Black Beans, Sweet Potatoes, and Cilantro Lime Sauce for later, you’re in luck—it stores beautifully! Keep each component separate for the freshest results:

• Chicken, sweet potatoes, black beans, and quinoa: Store in airtight containers in the refrigerator for up to 4 days.
• Cilantro lime sauce: Place in a sealed jar or container; it stays fresh for about 4–5 days in the fridge.
• Reheating: Warm the chicken, quinoa, and sweet potatoes in the microwave or on a skillet. Add the sauce and fresh toppings just before serving for the best taste and texture.

For freezer meal prep, you can freeze the cooked chicken and roasted sweet potatoes for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Here’s an approximate breakdown per serving (based on 4 servings):

• Calories: 530
• Protein: 36g
• Carbohydrates: 45g
• Fat: 23g
• Fiber: 9g
• Sugar: 5g

(Values may vary based on exact ingredients used.)

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Frequently Asked Questions

How spicy is the chipotle chicken?

The chipotle adds a medium heat level. If you prefer a milder flavor, use less chipotle sauce or mix it with a little extra yogurt to tone it down.

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Can I substitute chicken breasts for thighs?

Absolutely! Chicken breasts work just as well, but be careful not to overcook them so they stay juicy.

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What can I use instead of quinoa?

Brown rice, cauliflower rice, or even a bed of greens like spinach or kale would be great substitutes.

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Is this recipe gluten-free?

Yes! Every ingredient used is naturally gluten-free, but always double-check labels, especially for the broth and canned goods.

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How do I make it vegan?

Swap the chicken for grilled tofu or tempeh, use a dairy-free yogurt for the sauce, and you’ve got a delicious vegan bowl!

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Can I make the sauce spicier?

Definitely—just blend in a small jalapeño or a few more chipotle peppers for an extra kick.

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How long does the assembled bowl last?

If fully assembled, the bowl stays good in the fridge for up to 2 days. For best results, keep the sauce separate until serving.

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Can I grill the chicken instead of pan-frying?

Yes, grilling the chicken will add a wonderful smoky char that enhances the chipotle flavor beautifully.

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