I made these taco bowls 3 nights in a row for dinner, and we took the leftovers for lunch for a total of 6 chicken taco bowls in a row! I’m usually all about variety, but when I find a new favorite I go through this stage where I want to eat it for every. single. meal!
There’s something about the ancho chile spice mix I find incredibly addicting, especially when it’s grilled because it brings out all the smoky chile flavors! When you pair that with the sweetness of sweet potatoes, and the fresh toppings, you’ve got a crazy good combination!
I like the slice the lettuce fairly thin for taco bowls to create a shredded lettuce texture.
You can cook your chicken indoors on the stove top or in the oven, but I can’t recommend grilling enough! It’s my favorite way to cook meat because of the awesome flavor, and the easy cleanup.
Homemade guacamole is always best, it has an unbeatable flavor and it’s really easy to make. And… once you taste homemade guacamole, there’s really no going back. I’ve had so many people tell me they don’t like guacamole only to taste it homemade, and completely change their minds!
I love the sour cream drizzle over the top, but maybe that’s just because I like everything to be ‘over the top’! If you’re dairy free you can use a dairy free sour cream, but you could also just leave it out because the guacamole provides plenty of creaminess to the final dish.
Ancho chile powder is becoming more and more easy to find, you can almost always find it in the supermarket in the spice aisle. I know McCormick spices has ancho chile powder as well as chipotle chile powder, and you can usually find them at your local health food store as well in the bulk spices section.
Chipotle chile powder is one of my favorite spices because it has all of the goodness of chipotle flavor without the added sugar that comes with the chipotle in adobo that you can buy in a can. Another bonus of having the chipotle chile powder on hand (versus the canned version) is it doesn’t spoil in the fridge when you weren’t looking!
- 2 pounds of sweet potatoes or yams
- 1 pkg of boneless skinless chicken thighs, weighing 1½ pounds
- 1 Tablespoon ancho chile powder
- 2 Teaspoons ground cumin
- 1 Teaspoon chipotle powder
- 2 Teaspoons sea salt
- 1 recipe Homemade Guacamole
- 1 head green leaf lettuce
- Optional sour cream for drizzling
- Preheat the oven to 425ºF and line a baking sheet with parchment paper.
- Wash the sweet potatoes, trim the ends and any other spots. Cut the potatoes in half lengthwise and place them flat side down on the baking sheet.
- Place them in the oven and roast until tender, about 35-45 minutes depending on the thickness of the sweet potatoes.
- While the sweet potatoes are roasting, prep the chicken by coating it thoroughly with the spices. Set it aside in the refrigerator to marinate a bit until you're ready to cook it.
- Preheat the grill over high heat.
- While the grill preheats, prepare the homemade guacamole.
- Thinly slice the lettuce for a shredded texture, wash and spin it dry in a salad spinner. Place the finished lettuce in a bowl and set it aside until it's time to serve.
- When the sweet potatoes are almost done, about 15 minutes from the end of the cooking time, it's time to start the chicken.
- Place the chicken on the preheated and cleaned grill and immediately lower the heat to medium. Grill for 6-8 minutes, just until the chicken is no longer sticking to the grill. Turn the chicken and grill on the other side for 8-10 minutes or until the chicken is cooked through. The timing will vary a little depending on the size of your chicken thighs.
- Serve the sweet potatoes and grilled chicken with the guacamole, shredded lettuce, and the optional sour cream.
It may seem like a lot of prep time when combined with the cooking time, but since you can do all the prep work while the sweet potatoes are cooking it's really only about 30 minutes of 'hands on' time!
This recipe was first posted by Get Inspired Everyday! All content is Copyright Protected - ©2013 - 2016 Get Inspired Everyday!. All Rights Reserved.