Name: Blackened Chicken and Sweet Potato Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the Chicken:; 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon cayenne pepper; ½ teaspoon dried oregano; ½ teaspoon dried thyme; Salt and black pepper, to taste; For the Sweet Potatoes:; 2 medium sweet potatoes, peeled and diced; 1 tablespoon olive oil; For Assembly:; 2 cups cooked brown rice or quinoa; 1 cup arugula or mixed greens; ½ cup cherry tomatoes, halved; 1 small cucumber, diced; 1 avocado, sliced; For the Avocado Dressing:; 1 ripe avocado; ¼ cup Greek yogurt; 1 tablespoon lime juice; 1 small garlic clove, minced; 2 tablespoons olive oil; ¼ teaspoon salt; 2 tablespoons water (adjust for consistency)

The Blackened Chicken and Sweet Potato Bowls offer a bold fusion of smoky, spicy chicken paired with sweet, caramelized roasted sweet potatoes. Fresh greens, juicy tomatoes, crisp cucumbers, and a creamy avocado dressing bring everything together for a nourishing, colorful bowl. I find it perfect for a quick, hearty dinner or meal prep for the week. Blackened Chicken and Sweet Potato Bowls

Why You’ll Love This Recipe

I like how fast and simple this meal is to prepare, without sacrificing flavor or nutrition. It’s a balanced bowl loaded with lean protein, complex carbs, and healthy fats. Plus, it’s endlessly customizable depending on what grains, greens, or toppings I have available. This dish is ideal when I need something filling yet wholesome in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and black pepper, to taste
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil (for sweet potatoes)
2 cups cooked brown rice or quinoa
1 cup arugula or mixed greens
½ cup cherry tomatoes, halved
1 small cucumber, diced
1 avocado, sliced

For the avocado dressing:

1 ripe avocado
¼ cup Greek yogurt
1 tablespoon lime juice
1 small garlic clove, minced
2 tablespoons olive oil
¼ teaspoon salt
2 tablespoons water (adjust for consistency)

Directions

I start by preheating the oven to 400°F (200°C).
Then, I toss the diced sweet potatoes with olive oil, salt, and pepper, spread them on a baking sheet, and roast for 25–30 minutes, flipping halfway until tender and caramelized.
I mix the smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper in a small bowl. I rub the chicken with olive oil and coat it with the spice mixture.
I heat a skillet over medium-high heat and sear the chicken for about 4–5 minutes on each side until blackened and fully cooked. After letting it rest, I slice it thinly.
For the avocado dressing, I blend avocado, Greek yogurt, lime juice, garlic, olive oil, and salt until smooth, adding water to reach a pourable consistency.
To assemble, I divide the cooked rice or quinoa into bowls, top with sweet potatoes, chicken slices, arugula, tomatoes, cucumber, and avocado, then drizzle the dressing over everything.

Servings and Timing

This recipe yields 2 servings.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Each serving contains approximately 480 kcal.

Variations

I sometimes swap brown rice for quinoa or farro depending on what I have in the pantry. For a low-carb version, I use cauliflower rice. When I want a vegetarian bowl, I substitute the chicken with roasted chickpeas or grilled tofu. If I’m feeling adventurous, I might sprinkle feta cheese or pumpkin seeds on top for an extra flavor kick.

Storage/Reheating

I store the blackened chicken and roasted sweet potatoes separately in airtight containers in the fridge for up to 4 days. I reheat the chicken in a skillet and the sweet potatoes in the oven to maintain their texture. The avocado dressing stays fresh for 2 days if I press plastic wrap against its surface to prevent browning. I keep the greens and toppings separate until ready to assemble to avoid sogginess.

FAQs

What makes chicken “blackened”?

When I blacken chicken, I coat it in spices and sear it at a high temperature to create a flavorful, dark crust while keeping the inside juicy.

Can I make this dish dairy-free?

Absolutely, I swap the Greek yogurt in the avocado dressing for a dairy-free yogurt alternative or simply leave it out for a lighter sauce.

How spicy is the blackened chicken?

The chicken has a gentle kick thanks to the cayenne pepper. If I want it milder, I simply reduce or omit the cayenne.

Can I prepare this for meal prep?

Yes, I love making a double batch and storing the components separately to assemble fresh bowls throughout the week.

What’s a good substitute for arugula?

When I don’t have arugula, I use spinach, kale, or any mixed greens I have on hand. All work beautifully.

Conclusion

I find that these Blackened Chicken and Sweet Potato Bowls are a perfect balance of bold flavor and healthy ingredients. They are quick to make, highly adaptable, and satisfying enough to keep me full and energized. Whether for a fast dinner or a week’s worth of meal prep, I always enjoy how versatile and vibrant this dish is.