Description

Get ready to fall in love with this vibrant and satisfying Chipotle Chicken Bowl with Black Beans, Sweet Potatoes, and Cilantro Lime Sauce! This easy dinner idea brings together smoky, tender chipotle chicken, hearty black beans, and caramelized roasted sweet potatoes all nestled on a fluffy bed of quinoa. Drizzled generously with a creamy, tangy cilantro lime sauce, this healthy meal explodes with flavor and color in every bite. Whether you’re looking for quick lunch options, hearty dinner ideas, or meal prep bowls, this easy recipe covers it all. It offers a balance of savory, sweet, and spicy notes that are guaranteed to become a regular in your meal rotation. Perfect for a nourishing lunch or cozy weeknight dinners, it’s packed with wholesome ingredients and irresistible taste.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken thighs or breasts

2 tbsp chipotle in adobo sauce

1 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

1/2 tsp garlic powder

Salt and pepper, to taste

For the Sweet Potatoes:

2 medium sweet potatoes, peeled and diced

1 tbsp olive oil

1/2 tsp paprika

Salt and pepper, to taste

For the Black Beans:

1 can (15 oz) black beans, drained and rinsed

For the Quinoa Base:

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

For the Cilantro Lime Sauce:

1 cup Greek yogurt or dairy-free yogurt

1 handful fresh cilantro

1 clove garlic

Juice of 1 lime

1 tbsp olive oil

1 tsp honey (optional)

Salt and pepper, to taste

Toppings:

1 cup corn kernels (fresh, canned, or frozen)

Fresh cilantro leaves, for garnish

Instructions

In a bowl, mix chipotle sauce, olive oil, paprika, cumin, garlic powder, salt, and pepper. Add chicken and coat well. Marinate for 30 minutes.
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Roast for 20–25 minutes until tender.
Cook quinoa by combining it with broth. Bring to a boil, cover, and simmer for 15 minutes until fluffy.
Blend yogurt, cilantro, garlic, lime juice, olive oil, honey, salt, and pepper to make the cilantro lime sauce.
Heat a skillet over medium-high heat. Cook the marinated chicken 5–7 minutes per side until done. Let it rest, then slice.
Assemble the bowl: Start with quinoa, add sweet potatoes, black beans, corn, and sliced chicken.
Drizzle generously with cilantro lime sauce.
Garnish with extra fresh cilantro and serve immediately.