Chipotle Chicken & Rice Bowls

Preheat oven to 425 degrees, wash and dry all produce. Dice sweet potato into 1/2 inch pieces. Halve, peel, and cut onion into 1/2 inch thick wedges. Trip and thinly slice scallions, separating whites from greens. Dice tomato, zest and quarter lime

Toss sweet potato on one side of baking sheet with drizzle of oil, half of southwest spice, salt, and pepper. Toss onion on the other side with another drizzle of oil, salt, and pepper. Roast on top rack until veggies are browned and tender, 20 minutes

While sweet potato and onion cooks, heat drizzle of oil in small pot over medium heat, add scallion whites and cook for about 1 minute. Add rice, 3/4 cup water, and big pinch of salt. Bring to boil, cover and reduce to low, and cook 15-18 minutes until rice is tender

To make the chipotle crema, combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder. Stir in water 1 tsp at a time until mixture reaches "drizzling" consistency.

Pat chicken dry with paper towels, season with remaining southwest spice, salt, and pepper. Heat drizzle of oil in large pan over medium-high heat, cook chicken until browned (3-5 minutes per side). Let rest 5 minutes, then slice into strips.

To make salsa, combine tomato, scallion greens, a squeeze of lime juice, salt, and pepper.

Fluff rice, add salt, pepper, lime zest, and a squeeze of lime juice. Optional: stir in 1 tbsp butter

Divide rice into two bowls, top with veggies, chicken, and salsa, then drizzle with chipotle crema.