Mexican Chicken, Black Bean and Sweet Potato Bowl

Mains, Recipe

Colourful, nourishing and full of smoky Mexican-inspired flavours, this Mexican Chicken, Black Bean and Sweet Potato Bowl is the kind of meal I love, simple ingredients brought together to create something satisfying and delicious.

It’s an easy family dinner, but it’s also a lovely example of how a few everyday whole foods can come together to create a balanced meal.

Nutritional Benefits

Chicken Breast provides high-quality protein, which is important for maintaining muscle mass, supporting recovery after exercise, and promoting satiety. Including a protein source at each meal can help support steady energy levels and overall wellbeing.
Black Beans and Sweet Potato provides fibre along with a variety of vitamins, minerals and plant nutrients. Combining different whole food plant sources is a simple way to support gut health, while adding colour, texture and nourishment to your meal.

Ingredients

Serves: 3

3 chicken breasts, cut into bite-sized pieces
1 T extra virgin olive oil
1 brown onion, diced
300–400 g sweet potato, peeled and cut into bite-sized pieces
1 × 400 g tin diced tomatoes
1 T tomato paste
1 × 400 g tin black beans, drained and rinsed
1 × 400 g tin corn kernels, drained
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon chilli powder, or to taste
Sea salt and cracked black pepper
1 lime or lemon

Preparation

Peel and cut the sweet potato into bite sized pieces. Bring saucepan of water to the boil and parboil the sweet potato for approximately 10 to 15 minutes, until it is just beginning to soften. Drain and set aside.

Cut chicken breasts into bite sized pieces, dice the onion and drain and rinse the black beans and corn.

Method

Heat the olive oil in a large frying pan over medium-high heat.

Add the chicken and onion cook for 5-10 minutes, turning until chicken is lightly golden.

Add the cumin, smoked paprika, ground coriander, oregano and chilli powder. Stir through the chicken to evenly coat.

Add the tomato paste, stirring it through the chicken.

Pour in the diced tomatoes, then add the drained black beans, corn and parboiled sweet potato. Stir well to combine.

Reduce the heat and simmer uncovered for 8–10 minutes, or until the chicken is cooked through and the sweet potato is tender. If the mixture becomes too thick, add a small splash of water.

Season with sea salt and cracked black pepper to taste

Serving Suggestions

Spoon some cooked brown rice into each bowl and top generously with the Mexican chicken, black bean and sweet potato mixture.

Add sliced avocado and a dollop of Greek yoghurt, then finish with a generous squeeze of fresh lime.

Scatter over fresh coriander if you have some, and add a spoonful of salsa for anyone who likes a little extra kick.

Final Thoughts

Healthy eating doesn’t have to mean complicated recipes or hard-to-find ingredients. Some of the most nourishing meals can come together from simple everyday foods you may already have in your kitchen.

This Mexican Chicken, Black Bean & Sweet Potato Bowl is a wonderful example. Tender chicken, black beans, sweet potato, corn and tomatoes are brought together with warming spices, then served with brown rice, creamy avocado, Greek yoghurt and fresh lime for a colourful and satisfying meal.

It’s an easy recipe for a busy weeknight and can also be adapted to suit what you have on hand. Swap the vegetables, change the grain or adjust the spices to make it your own because healthy eating should work for you and your life.

If you enjoy this recipe, you may also like my Moroccan Chicken Bowl with Roasted Veg & Quinoa — another colourful, nourishing bowl packed with flavour and simple whole-food ingredients.

If you give this recipe a try, I’d love to hear what you think. Leave a comment below or share your creation on social media and tag #bevshealthyfood so we can inspire others to find more joy in cooking and nourishing their bodies.

Be Well,
Bev xx

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