Chipotle Chicken Black Bean Bowl (Print-Friendly Version)
Enjoy bold flavors with chipotle chicken, black beans, sweet potatoes, and creamy cilantro lime sauce in one bowl.
# What You Need:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
15 millilitres olive oil
03 -
5 grams chipotle chili powder
04 -
2 grams garlic powder
05 -
2 grams ground cumin
06 -
2 grams fine salt
07 -
1 gram ground black pepper
→ Sweet Potatoes
08 -
2 medium sweet potatoes, peeled and cut into 2 cm cubes
09 -
15 millilitres olive oil
10 -
2 grams garlic powder
11 -
2 grams ground cumin
12 -
2 grams fine salt
13 -
1 gram ground black pepper
→ Black Beans
14 -
425 grams cooked black beans, drained and rinsed
15 -
0.5 grams ground cumin
16 -
Pinch of salt
17 -
15 millilitres freshly squeezed lime juice
→ Cilantro Lime Sauce
18 -
120 millilitres Greek yogurt or sour cream
19 -
15 grams fresh cilantro leaves, loosely packed
20 -
30 millilitres freshly squeezed lime juice
21 -
1 small garlic clove
22 -
15 millilitres olive oil
23 -
Salt, to taste
→ Garnish (optional)
24 -
Fresh cilantro leaves
25 -
Lime wedges
# How to Make It:
01 -
Slice chicken breasts horizontally to create even cutlets. In a mixing bowl, combine olive oil, chipotle chili powder, garlic powder, ground cumin, salt, and black pepper. Add the chicken and ensure it is evenly coated. Allow to marinate for 15–30 minutes at room temperature.
02 -
Preheat oven to 220°C. Toss sweet potato cubes with olive oil, garlic powder, ground cumin, salt, and black pepper. Distribute on a lined baking sheet and roast for 25–30 minutes, turning once midway, until caramelized and fork-tender.
03 -
Heat a skillet over medium-high heat. Sear marinated chicken for 5–6 minutes per side, or until the internal temperature reaches 74°C. Transfer to a plate and rest for 5 minutes before slicing.
04 -
In a blender or food processor, combine Greek yogurt, cilantro, lime juice, garlic clove, olive oil, and salt. Blend until smooth and creamy.
05 -
Place black beans in a small saucepan with ground cumin, a pinch of salt, and lime juice. Warm over medium heat for 5–7 minutes, stirring occasionally until heated through.
06 -
Layer warm black beans, roasted sweet potatoes, and sliced chicken in serving bowls. Drizzle generously with cilantro lime sauce. Garnish with fresh cilantro and lime wedges if desired.
# Important Notes:
01 -
For a dairy-free option, substitute Greek yogurt with unsweetened coconut yogurt or a plant-based alternative in the sauce.
02 -
For vegan adaptation, replace chicken with roasted tofu or tempeh and use dairy-free yogurt.