Ingredients
Scale
- 2 cups roasted sweet potato cubes
- 2 cups cooked shredded chicken
- 1 can white beans, rinsed
- 1 cup corn
- 1 jalapeno, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 2 cups cooked rice or quinoa
- 1/2 cup cottage cheese, blended with warm broth for queso
- Lime wedges and fresh cilantro, for garnish
Instructions
- In a skillet over medium heat, warm the cooked shredded chicken, white beans, corn, diced jalapeno, cumin, chili powder, salt, and black pepper. Stir occasionally until heated through.
- Meanwhile, reheat the roasted sweet potatoes in a separate pan until the edges start to sizzle.
- In a blender, combine the cottage cheese with a splash of warm broth. Blend until smooth and pourable to create the queso drizzle.
- To build the bowls, start with a base of cooked rice or quinoa, then layer on the chili chicken mixture and roasted sweet potatoes.
- Drizzle the warm queso over the top, then squeeze fresh lime juice and sprinkle with chopped cilantro.
- If preparing for meal prep, portion the bowls into containers and store in the refrigerator.
Notes
- Store leftovers in airtight containers for up to 3 days.
- Adjust spice levels by adding more or less jalapeno.
- Use quinoa for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 70mg