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Ancho Chile Chicken Taco Bowls | Get Inspired Everyday!

Ancho Chile Chicken Taco Bowls

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Ancho Chile Chicken Taco Bowls, perfect for any Mexican food craving! These bowls are easy to make, packed with nutrients and you can customize the toppings to your desire. Picture and ancho rubbed chicken cooked to juicy perfection over sweet potatoes and piled with toppings. This is definitely a week day favorite of our and it’s gluten free, paleo, and easy to be made dairy free too.



2 pounds of sweet potatoes or yams

1 pkg of boneless skinless chicken thighs, weighing 1 1/2 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.


If the sweet potatoes finish cooking before the chicken is done, simply turn off the oven and keep them warm until the serving time. It’s better if the sweet potatoes wait for the chicken rather than the other way around!

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!

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican