Sweet Potato& Chicken Bowl with Corn Salad

Preheat air fryer to 400°F. Toss sweet potato halves with 1 tbsp olive oil, a pinch of sweetener, and a drizzle of olive oil; air fry for 23 minutes, turning halfway.

While sweet potatoes cook, heat 1 tbsp olive oil in a skillet over medium heat. Add half a yellow onion and half a red bell pepper, sauté for a few minutes.

Add chicken mince, season with salt, pepper, ground cumin, a pinch of sweetener, a pinch of tajin, chili powder, and smoked paprika; cook until the meat is browned and crispy.

In a bowl, combine drained corn, Greek yogurt, light mayonnaise, crumbled feta, finely chopped red onion, chopped parsley, minced garlic, salt, pepper, tajin, and lime juice; mix well.

When sweet potatoes are done, place them in a bowl, lightly mash with a fork, top with the cooked chicken mixture, and spoon the corn salad over the top.

Serve immediately.