Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These satisfying bowls are chock full of protein and fiber, thanks to chicken breast, black beans, sweet potatoes and bulgur--a versatile grain that has about 15 g fewer carbs (and more than twice the fiber) per cup than brown rice.

Source: Diabetic Living Magazine, Fall 2018


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Combine chili powder, cumin and 1/4 teaspoon salt in a small bowl. Place sweet potatoes on one side of a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1 teaspoon of the spice mixture. Toss to coat. Combine chicken, bell pepper, and onion on the other side of the pan. Drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining spice mixture. Toss to coat. Spread into an even layer.

  • Bake until the vegetables are tender-crisp and the chicken is no longer pink inside (165 degrees F), 18 to 20 minutes. Drizzle with 2 tablespoons lime juice. Stir gently, keeping the sweet potatoes and the chicken mixture separate.

  • Meanwhile, cook bulgur according to package directions. Add the remaining 1 tablespoon lime juice, 2 tablespoons cilantro, and the remaining 1/8 teaspoon salt and stir with a fork. Warm beans in a small saucepan.

  • Divide kale (or spinach) among 4 serving dishes. Arrange the bulgur, chicken mixture, sweet potatoes, and beans on top. Top with salsa and the remaining 2 tablespoons cilantro.


Tip: To cut down on prep time, look for refrigerated diced raw sweet potatoes in the produce section of your grocery store.

Nutrition Facts

1 bowl
325 calories; protein 20g; carbohydrates 42g; dietary fiber 10g; sugars 4g; fat 10g; saturated fat 1g; cholesterol 31mg; sodium 637mg.