Description
These Blackened Chicken and Sweet Potato Bowls deliver bold, smoky flavors with tender blackened chicken, caramelized sweet potatoes, and fresh greens, all topped with a creamy avocado dressing. Perfect for a hearty dinner or nutritious meal prep, these bowls are wholesome, vibrant, and customizable.
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)
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway until caramelized and tender.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
- Rub chicken with olive oil and coat evenly with the spice mixture.
- Heat a skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until blackened and cooked through. Let rest before slicing thinly.
- Blend avocado, Greek yogurt, lime juice, minced garlic, olive oil, and salt until smooth. Add water gradually for a pourable dressing consistency.
- Assemble bowls: layer cooked rice or quinoa, roasted sweet potatoes, sliced chicken, arugula, tomatoes, cucumber, and avocado. Drizzle with avocado dressing.
Notes
- For a dairy-free option, replace Greek yogurt with a dairy-free alternative or omit.
- Adjust spice level by modifying the amount of cayenne pepper.
- Substitute arugula with spinach, kale, or other greens.
- For low-carb, swap brown rice/quinoa with cauliflower rice.
- Make a vegetarian version by replacing chicken with roasted chickpeas or grilled tofu.
