Chicken and sweet potato taco bowl

By Vanessa Gianfrancesco
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  • Romaine lettuce, shredded
  • 2 sweet potatoes, diced
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and Pepper
  • 1 can corn kernels, strained and rinsed
  • 1 can black beans, strained and rinsed
  • 2 tablespoons cilantro
  • 1 lime, juiced
  • 1 cooked chicken breast, shredded
  • 1 avocado, thinly sliced


  • 1/4 cup sour cream
  • 3 tablespoons lime juice
  • 3 tablespoons water, to thin out the dressing
  • Salt and pepper, to taste


  1. Pre-heat the oven to 400 degrees F.
  2. On a lined baking sheet, place the sweet potatoes toss with olive oil, cumin, salt and pepper. Bake for about 20 minutes until tender and slightly crisped. Remove from the oven and set aside.
  3. In a bowl, mix the corn, beans, cilantro and lime juice. Set aside.
  4. In a decorative bowl of your choice, arrange the lettuce and top in sections with the sweet potatoes, black beans, corn, shredded chicken and avocado.
  5. Top with dressing and enjoy!

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