Go Back

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

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.