I’ve been having sweet potatoes on the mind with all the Thanksgiving Day chatter. And I figured one of the best things you can combine them with is a spicy something. So I took my Chipotle Style Burrito Bowl chicken recipe and stuffed em into these. You will be beyond satiated. They are quite exceptional.
- 4 sweet potatoes
- 1 lb chicken breasts, cubed
- 1.5 tbs olive oil
- 1.5 tbs soy sauce*
- 1 tbs honey
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/4 tsp ground pepper
- 1/2 tsp dried oregano
- 1/2 medium onion, finely chopped
- 1/2 cup organic frozen corn
- 1 (15 oz.) can black beans
- shredded pepper jack cheese
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper. Using a fork, poke lots of holes into each potato. Place potatoes on baking sheet and bake for 45-55 minutes (time varying with size of potatoes).
While that’s happenning…
In a small bowl, mix the chipotle powder, cumin, garlic powder, pepper and oregano. In a large bowl, mix the olive oil, soy sauce and honey. Add the chicken cubes and toss to coat. Set aside.
Heat a large skillet on medium high and add 1 tsp olive oil. Add the onion and saute for 2-3 minutes. Then add the corn and cook for a few minutes more. Stir in the beans and heat through, another minute or two. Remove from pan and cover to keep warm.
In the same skillet add the chicken and all sauce and cook – about 3 minutes per side. Remove from pan and cut into bite size pieces.
Remove potatoes from oven and slice open lengthwise. Add the bean mixture to each one and then the chicken pieces. Top with cheese and place back into oven until cheese melts.
Yields 4 servings.
*Use Tamari Sauce in lieu of the soy sauce to make this dish gluten free.