Low-Cal Chicken Burrito-Stuffed Sweet Potatoes – A Lighter, Flavor-Packed Dinner

If you love burrito bowls but want something lighter and more satisfying, this recipe hits the spot. Tender roasted sweet potatoes become the base for a zesty, protein-packed chicken filling with beans, corn, and fresh toppings. It’s hearty, colorful, and easy to customize with what you already have.

You’ll get comfort food vibes without the heaviness. Plus, it’s weeknight-friendly and ideal for meal prep.

Low-Cal Chicken Burrito-Stuffed Sweet Potatoes - A Lighter, Flavor-Packed Dinner

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method

Ingredients

  

• Sweet potatoes (4 medium, scrubbed)
• Cooked chicken breast (2 cups, shredded or diced)
• Black beans (1 can, drained and rinsed)
• Corn kernels (1 cup; frozen and thawed, or canned and drained)
• Red bell pepper (1, diced)
• Red onion (1/2 medium, finely chopped)
• Garlic (2 cloves, minced)
• Tomato (1 medium, diced; optional)
• Fresh cilantro (small bunch, chopped)
• Lime (1, zested and juiced)
• Olive oil (1–2 tablespoons)
• Ground cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Smoked paprika (1/2 teaspoon)
• Salt and black pepper (to taste)
• Greek yogurt or light sour cream (for topping)
• Avocado (1, sliced; optional)
• Hot sauce or salsa (optional)
• Shredded light cheese (optional, 1/2 cup)
• Green onions (2, sliced; optional)

Method

 

1. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
2. Prep the sweet potatoes: Pierce each potato several times with a fork. Rub with a tiny bit of olive oil and a pinch of salt. Place on the baking sheet.
3. Roast until tender: Bake 40–55 minutes, depending on size, until a knife slides in easily. For faster cooking, microwave each potato 5–7 minutes first, then finish in the oven 15–20 minutes.
4. Make the filling: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
5. Season it: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook 30 seconds to bloom the spices.
6. Add protein and fiber: Add cooked chicken, black beans, and corn. Stir until warmed through, 3–4 minutes.
7. Brighten it up: Turn off heat. Add lime zest, lime juice, chopped cilantro, and diced tomato (if using). Taste and adjust salt, pepper, or lime.
8. Split the potatoes: When the sweet potatoes are ready, let them cool a couple minutes. Slice lengthwise and gently fluff the insides with a fork to create space.
9. Fill and top: Spoon the chicken mixture into each potato. Add a small spoon of Greek yogurt or light sour cream. Sprinkle light cheese, green onions, avocado, or hot sauce if you like.
10. Serve: Plate with extra lime wedges and salsa. Enjoy right away while warm.

What Makes This Special

These stuffed sweet potatoes deliver the best parts of a chicken burrito in a lighter, veggie-first package. The natural sweetness of the potato pairs perfectly with smoky spices and bright lime.

You still get that satisfying mix of textures—creamy potato, juicy chicken, and crunchy toppings—without a tortilla or heavy sauces. High in fiber, lean protein, and flavor, this dish is a smart pick for anyone watching calories while craving something truly tasty. It also scales easily for family dinners or make-ahead lunches.

Shopping List

• Sweet potatoes (4 medium, scrubbed)
• Cooked chicken breast (2 cups, shredded or diced)
• Black beans (1 can, drained and rinsed)
• Corn kernels (1 cup; frozen and thawed, or canned and drained)
• Red bell pepper (1, diced)
• Red onion (1/2 medium, finely chopped)
• Garlic (2 cloves, minced)
• Tomato (1 medium, diced; optional)
• Fresh cilantro (small bunch, chopped)
• Lime (1, zested and juiced)
• Olive oil (1–2 tablespoons)
• Ground cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Smoked paprika (1/2 teaspoon)
• Salt and black pepper (to taste)
• Greek yogurt or light sour cream (for topping)
• Avocado (1, sliced; optional)
• Hot sauce or salsa (optional)
• Shredded light cheese (optional, 1/2 cup)
• Green onions (2, sliced; optional)

Step-by-Step Instructions

1. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
2. Prep the sweet potatoes: Pierce each potato several times with a fork.

   Rub with a tiny bit of olive oil and a pinch of salt. Place on the baking sheet.

3. Roast until tender: Bake 40–55 minutes, depending on size, until a knife slides in easily. For faster cooking, microwave each potato 5–7 minutes first, then finish in the oven 15–20 minutes.
4. Make the filling: Warm 1 tablespoon olive oil in a large skillet over medium heat.

   Add onion and bell pepper; cook 3–4 minutes until softened. Add garlic and cook 30 seconds.

5. Season it: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook 30 seconds to bloom the spices.
6. Add protein and fiber: Add cooked chicken, black beans, and corn.

   Stir until warmed through, 3–4 minutes.

7. Brighten it up: Turn off heat. Add lime zest, lime juice, chopped cilantro, and diced tomato (if using). Taste and adjust salt, pepper, or lime.
8. Split the potatoes: When the sweet potatoes are ready, let them cool a couple minutes.

   Slice lengthwise and gently fluff the insides with a fork to create space.

9. Fill and top: Spoon the chicken mixture into each potato. Add a small spoon of Greek yogurt or light sour cream. Sprinkle light cheese, green onions, avocado, or hot sauce if you like.
10. Serve: Plate with extra lime wedges and salsa.

    Enjoy right away while warm.

How to Store

Store the components separately for best texture. Keep the chicken-bean filling in an airtight container in the fridge for up to 4 days. Refrigerate cooked sweet potatoes, uncut or cut, for up to 4 days as well. Reheat the potatoes in the microwave or oven until hot, then warm the filling on the stove or microwave and assemble fresh.

If freezing, freeze the filling only (up to 2 months). Avoid freezing whole baked sweet potatoes; they can become watery.

Benefits of This Recipe

• Lower calorie, high satisfaction: Sweet potatoes and lean chicken make a filling, nutrient-dense meal without heavy extras.
• Balanced macros: Lean protein, complex carbs, and fiber help keep you full and steady your energy.
• Micronutrient-rich: Sweet potatoes bring vitamin A and potassium; beans add iron and folate; lime and veggies add vitamin C.
• Flexible and budget-friendly: Use pantry staples and swap in what you have on hand.
• Great for meal prep: Make the filling once, assemble through the week.

What Not to Do

• Don’t skip seasoning: Without spices, the filling can taste flat. Cumin, chili powder, and lime make it come alive.
• Don’t overcook the chicken: If you’re using leftover chicken, heat it gently to keep it juicy.
• Don’t drown it in cheese or sauces: Keep toppings light to maintain the low-calorie goal.
• Don’t cut the potatoes too soon: Let them cool a bit to avoid steaming your hands and tearing the skin.
• Don’t skip rinsing canned beans: Rinsing reduces excess sodium and improves taste.

Alternatives

• Protein swaps: Use ground turkey, shredded rotisserie chicken, or cooked tofu/tempeh for a vegetarian spin.
• Bean options: Pinto or kidney beans work well if you don’t have black beans.
• Spice variations: Try taco seasoning, chipotle powder for smoky heat, or a pinch of oregano and coriander.
• Veggie boosts: Add spinach, zucchini, or mushrooms to the skillet to up the volume without many calories.
• Dairy-free: Choose dairy-free yogurt and skip cheese; add extra avocado or salsa for creaminess.
• Low-carb twist: Use smaller sweet potatoes or load the filling over a bed of shredded lettuce with a few roasted sweet potato cubes on top.

FAQ

How many calories are in one stuffed sweet potato?

It depends on toppings and portion sizes, but a typical serving with chicken, beans, corn, and a spoon of Greek yogurt lands around 400–500 calories.

Using less cheese and more veggies keeps it on the lower end.

Can I cook the sweet potatoes in the microwave?

Yes. Microwave each potato 7–10 minutes (turning halfway) until tender, then finish in a hot oven for 10 minutes to firm the skin. This saves time without sacrificing texture.

What’s the best way to cook the chicken?

Poach chicken breasts gently in salted water, bake with a light seasoning, or use rotisserie chicken for convenience.

Shredded chicken blends best with the filling.

Can I make it spicy?

Absolutely. Add chipotle powder, diced jalapeño to the skillet, or finish with hot sauce. Adjust to your heat tolerance.

How do I keep it from getting soggy?

Drain and rinse beans well, and drain corn fully.

Don’t add too much tomato or watery salsa to the skillet; use them as fresh toppings instead.

Is this recipe kid-friendly?

Yes. Keep spices milder and offer toppings on the side so everyone can customize. Kids often enjoy the natural sweetness of the potato.

Can I use yams instead of sweet potatoes?

In many stores, “yams” are actually orange-flesh sweet potatoes.

Use the orange, moist varieties for best results. True yams are starchy and less sweet, so they won’t be as flavorful here.

What if I don’t like cilantro?

Swap with chopped parsley or green onions, or skip it. The lime zest and juice still add a bright finish.

Can I prep this ahead for lunches?

Yes.

Bake the potatoes and make the filling. Store separately and assemble after reheating for the best texture. Pack lime wedges and toppings in small containers.

Do I need cheese?

No.

For a lighter option, rely on Greek yogurt, avocado slices, and fresh salsa. Cheese is optional and easy to keep minimal.

In Conclusion

Low-Cal Chicken Burrito-Stuffed Sweet Potatoes deliver big flavor with simple ingredients and smart swaps. They’re hearty, colorful, and easy to adapt, whether you’re feeding a family or prepping lunches for the week.

Keep the spices bold, the toppings fresh, and the portions balanced. You’ll get a wholesome, satisfying meal that feels indulgent without the extra calories.