Smoky Chipotle Sweet Potato Skillet

Looking for a hearty, flavorful meal packed with veggies and bold spices? This Smoky Chipotle Sweet Potato Skillet is a one-pan wonder loaded with sweet potatoes, riced cauliflower, tender zucchini, and juicy rotisserie chicken—all brought together with a creamy, chipotle-spiced sauce. It’s the perfect balance of comfort food and nutrient-dense goodness. Whether you serve it on its own, over rice, or tucked into tortillas, this dish is a delicious way to eat the rainbow and fuel your body right!

Print Recipe

 

Prep Time: 30 minutes  Cook Time: 40 minutes

Yield: 4 servings  Serving Size: 2 cups

Ingredients:

  • 2 medium sweet potatoes, chopped into bite-sized cubes
  • 1 1/2 bell peppers, chopped
  • 1 1/2 cups riced cauliflower
  • 1 medium zucchini, chopped
  • 2 minced garlic cloves
  • 1 (5-oz.) can canned tomatoes, drained (or use half of a 10-oz. can)
  • 1 (2-oz.) can green chilis, drained (or use half of a 4-oz. can)
  • 2 Tbsp. reduced-fat cream cheese
  • 1/2 Tbsp. chipotle peppers in adobo sauce, minced or blended
  • 1 Tbsp. cumin
  • 1/2 Tbsp. chili powder
  • 3/4 Tbsp. garlic powder
  • 1/2 Tbsp. dried oregano
  • 1/2 Tbsp. paprika
  • 3 cups cooked or rotisserie chicken breast, chopped or shredded
  • 1/2 can black beans, rinsed and drained
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup spring onion, chopped
  • 1/2 lime, juiced
  • 1/4 cup fresh basil, chopped

Directions:

  1. Heat a large, heavy-bottomed skillet over medium-high heat with a spritz of olive oil. Add the sweet potatoes, cover, and cook, stirring occasionally for about 10 minutes, until slightly softened.
  2. Add the bell peppers and riced cauliflower with a pinch of kosher salt. Cook for another 10-15 minutes until fragrant and tender.
  3. Stir in the chopped zucchini and garlic, cover, and cook for another 5 minutes, stirring occasionally, until all the vegetables are tender.
  4. Add the drained canned tomatoes, green chilis, cream cheese, chipotle peppers, and all the spices. Stir well until the cream cheese is fully melted and combined.
  5. Gently fold in the cooked chicken, black beans and fresh herbs, making sure everything is evenly distributed.
  6. If desired, top with shredded cheese and broil for 1-2 minutes until melted.
  7. Garnish with extra cilantro or chopped green onions. Enjoy on its own, over greens, with rice, or in tortillas!

Tips and Tricks:

  • When covering the sweet potatoes or zucchini, add a splash of water or broth to help them steam-cook faster and prevent sticking.
  • A dash of smoked paprika or a few drops of liquid smoke can enhance the chipotle flavor.
  • This dish holds up well for 4–5 days in the fridge. Flavors deepen overnight!
  • Freeze in airtight containers for up to 2 months. Reheat gently on the stovetop with a splash of broth or water.

Nutrition Facts: