Chipotle Roasted Black Bean, Sweet Potato and Chicken Bowls

As is the case with most weeks, this week has been busy in a beautiful way. Lately, I have been better than past versions of myself at achieving moderation with my passions. Turns out being organized actually does allow you to get more done and feel more calm, don’t know why it took 29 years for that to sink into my brain.

However, that doesn’t happen everyday, I sometimes get pulled into work or stay up too late laying another row of rhinestones on my boots. On these days, I need something quick and nourishing at the end of the day. So, allow this simple meal to remind you that whatever you get done today is enough.

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Ingredients:

For the chipotle sauce:

.25 cup Greek yogurt (or skyr or sour cream)

Liquid from 1 can of chipotle pepper in adobo sauce

For the bowl:

1-1.5 pounds of chicken thighs (5-6 thighs)

1 small yellow onion, diced

1 large sweet potato, cut into bite sized cubes

1, 14.5 ounce can of black beans

Chipotle peppers in adobo sauce, 2 peppers, diced and 2 tbsp of adobo sauce

2 tbsp of honey

1 tsp chili powder

2 tsp dried oregano

2 tsp garlic powder

1 tsp cumin

2 tbsp olive oil

Salt and pepper to taste

2 green onions

Cilantro

Avocado or guacamole for serving

3 cups of rice

Let's Assemble!

Essential Equipment

My big ole' bowls are the Anthropologie Briar pasta bowls and they are unfortunately no longer available. The closest thing that I could find are the Ginny pasta bowls, also adorable, but shinier than the Briar ones.

My 9x 13 baking dish is the Hot Dish from Great Jones in color broccoli. It is well loved and in great shape!

My measuring cups are also from Great Jones. Cutest of all time.

I got the ingredients for this recipe from my local Trader Joe's! Very accessible ingredients.

For the chipotle sauce:

Strain the chipotle pepper in adobo sauce, collecting the liquid into a bowl.

Add Greek yogurt (or sour cream) to the chipotle adobo liquid and use a fork to whisk until smooth.

For the bowl:

Preheat oven to 400F.

Add sweet potato cubes, black beans, diced yellow onion, and chicken to a 9x13 baking dish. 

Drizzle with olive oil and honey.

Add diced chipotle peppers, adobo sauce, garlic powder, chili powder, dried oregano, cumin, salt, and pepper.

Mix with a wooden spoon or hands until all ingredients are coated.

Bake at 400F for 35-40 minutes, until chicken is cooked to an internal temperature of 160F and sweet potato is fork tender.

Serve over rice, garnish with avocado, cilantro, and green onions.

Drizzle with the chipotle sauce.

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!