I love how this Blackened Chicken and Sweet Potato Bowl brings together bold Cajun-inspired flavors with wholesome ingredients. The smoky, spicy chicken pairs beautifully with the natural sweetness of roasted sweet potatoes, while fresh greens and creamy avocado dressing add balance and freshness to every bite. It’s a satisfying, high-protein meal that’s perfect for busy weeknights or meal prepping. Blackened Chicken and Sweet Potato Bowls

Why You’ll Love This Recipe

This bowl is a delightful fusion of flavors and textures. I find the combination of spicy blackened chicken and sweet roasted potatoes irresistible. The addition of fresh greens and a creamy avocado dressing not only enhances the taste but also boosts the nutritional value. It’s a versatile dish that I can customize to my liking, making it a staple in my meal rotation.

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

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

Preheat the oven to 400°F (200°C).
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 through, until tender and slightly caramelized.
In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper. Rub the chicken breasts with olive oil and coat them evenly with the spice mixture.
Heat a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until blackened and cooked through. Let them rest for a few minutes, then slice.
In a blender, combine avocado, Greek yogurt, lime juice, garlic, olive oil, and salt. Blend until smooth, adding water as needed for a pourable consistency.
Assemble the bowls by dividing the cooked brown rice or quinoa among serving bowls. Top with roasted sweet potatoes, sliced chicken, arugula, cherry tomatoes, cucumber, and avocado slices. Drizzle with avocado dressing and serve immediately.

Servings and Timing

This recipe yields 2 servings.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

I enjoy customizing this bowl to suit my preferences. Sometimes, I swap out the brown rice for quinoa or wild rice for a different texture. Adding black beans or chickpeas boosts the protein content, and incorporating roasted vegetables like bell peppers or zucchini adds more variety. For a spicier kick, I increase the cayenne pepper in the seasoning mix.

Storage/Reheating

When I have leftovers, I store the components separately in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the chicken and sweet potatoes in the microwave or on the stovetop until heated through. I prefer to add the fresh greens and avocado dressing just before serving to maintain their freshness.

FAQs

How can I make this recipe vegetarian?

I replace the chicken with grilled tofu or tempeh, seasoned with the same spice blend. It still delivers a satisfying and flavorful meal.

Can I prepare the components ahead of time?

Yes, I often roast the sweet potatoes and cook the chicken in advance. I store them separately in the refrigerator and assemble the bowls when ready to eat.

What other dressings work well with this bowl?

While I love the avocado dressing, sometimes I use a tahini-based dressing or a simple lemon vinaigrette for a different flavor profile.

Is this recipe suitable for meal prep?

Absolutely. I prepare multiple servings and store them in meal prep containers for easy lunches or dinners throughout the week.

Can I use different greens?

Yes, I sometimes use spinach, kale, or mixed greens based on what I have on hand. Each adds its unique taste and nutritional benefits.

Conclusion

This Blackened Chicken and Sweet Potato Bowl is a flavorful and nutritious meal that I keep coming back to. Its versatility allows me to tailor it to my taste preferences, and it’s perfect for both quick weeknight dinners and meal prepping. The combination of spicy chicken, sweet potatoes, fresh vegetables, and creamy dressing makes it a satisfying dish that I thoroughly enjoy.