Blackened Chicken and Sweet Potato Bowls

If Blackened Chicken and Sweet Potato Bowls haven’t made their way into your weekly meal rotation yet, friend, you’re in for a seriously tasty treat. This colorful, hearty, and downright craveable bowl is perfect for busy weeknights when you want something fast and nourishing. Think protein-packed blackened chicken, caramelized roasted sweet potatoes, fresh veggies, and a creamy avocado dressing that you’ll want to put on just about everything.

Whether you’re juggling work, wrangling kiddos, or just trying to eat a little healthier without sacrificing flavor (we see you!), this dish checks all the boxes. Let’s dive into why this bowl might just become your new go-to dinner hero.

Why You’ll Love These Blackened Chicken and Sweet Potato Bowls

Let’s be honest: chicken and sweet potato bowls are already a beloved staple in many kitchens. But when you give that chicken a smoky blackened spice rub and roast those sweet potatoes to golden perfection? Pure magic.

Here’s what makes this dish a total winner:

• Fast + Fresh: Ready in under an hour, with mostly hands-off cooking.
• Healthy but Hearty: Loaded with lean protein, fiber, and healthy fats (hello, avocado).
• Customizable: Swap rice for quinoa, use your favorite greens, or go wild with extra veggies.
• Meal Prep-Friendly: Make everything ahead and enjoy bowl-building all week long.

Plus, that avocado dressing? It’s like a green goddess and guacamole had a delicious baby. 😍

Ingredients You’ll Need

For the Bowl:

• 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)

Let’s Make It: Step-by-Step

1. Roast the Sweet Potatoes

Preheat your oven to 400°F. Toss those vibrant sweet potato cubes with olive oil, a little salt, and black pepper. Spread them out on a baking sheet (give them space to crisp!) and roast for 25–30 minutes. Flip halfway through so they get those irresistible golden edges.

2. Spice Up the Chicken

Mix up your blackened seasoning: paprika, garlic + onion powders, cayenne, oregano, thyme, salt, and pepper. Rub the chicken breasts with olive oil, then coat generously with your spice blend.

Now pat yourself on the back—this is where the flavor magic starts.

3. Cook the Chicken

Heat a skillet over medium-high heat. Sear the chicken 4–5 minutes per side, until the outside is beautifully charred and the inside is juicy and fully cooked (165°F if you’re checking). Let it rest for a few minutes before slicing. This keeps it juicy, not dry.

4. Whip Up the Creamy Avocado Dressing

Toss all dressing ingredients into a blender: ripe avocado, Greek yogurt, lime juice, garlic, olive oil, salt, and a splash of water. Blend until smooth and dreamy. If it’s too thick, add more water a tablespoon at a time.

Tip: This dressing is so good, you might want to double the batch for drizzling on everything this week.

5. Assemble and Serve

Divide the brown rice or quinoa into bowls. Top with roasted sweet potatoes, sliced blackened chicken, arugula, cherry tomatoes, cucumber, and avocado slices. Finish with a generous drizzle of that glorious avocado dressing.

Take a moment to admire your bowl masterpiece. Then dig in!

Tips to Make It Even Easier

• Meal Prep Hack: Roast a big batch of sweet potatoes and cook extra chicken—hello, lunches for days!
• No Yogurt? Swap it with sour cream or a bit more avocado if dairy-free.
• Spice Level: Don’t love heat? Reduce the cayenne, or skip it altogether for a milder flavor.
• Use Leftovers: Leftover grilled chicken or rotisserie chicken works great here in a pinch.

A Little Kitchen Story…

The first time I made these Blackened Chicken and Sweet Potato Bowls, I was knee-deep in one of those “what’s for dinner?” moments we all know too well. I threw together what I had in the fridge—chicken, sweet potatoes, some lonely greens—and topped it off with a last-minute avocado dressing experiment.

And let me tell you—my husband cleaned his bowl before I could even sit down. Since then, it’s become one of our weekly staples, especially when I need something hearty yet feel-good.

FAQs About Blackened Chicken and Sweet Potato Bowls

Conclusion

If you’re looking for a satisfying, balanced, and flavor-forward meal, these Blackened Chicken and Sweet Potato Bowls are calling your name. With bold spices, fresh veggies, and a dressing you’ll want to lick off the spoon, it’s the kind of meal that nourishes your body and your soul.

So next time dinner stress hits, remember this bowl of magic. You’ve got this, and your taste buds will thank you. 💛

Want more easy bowl recipes? Stick around—I’ve got plenty more Chicken Magic coming your way!

Explore More Flavorful Chicken Bowl Ideas

Looking for more delicious ways to level up your mealtime with bold flavors, vibrant ingredients, and crave-worthy combos? These recipes pair beautifully with the spirit of our Blackened Chicken and Sweet Potato Bowls—easy, wholesome, and bursting with taste. Here are a few must-try dishes you can check out next:

1. For another high-protein bowl packed with veggies and creamy sauce, these Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce offer a comforting yet nutritious meal you’ll want to put on repeat.
2. If you loved the avocado dressing in today’s recipe, you’ll go wild for the yogurt-marinated flavor bomb that is this Greek Yogurt Marinated Chicken. Perfectly tender and full of Mediterranean flair!
3. Craving more grilled goodness with a tropical twist? Try the Grilled Mango Chicken—sweet, smoky, and summer-ready all year round.
4. And when you’re ready for bold spices with a creamy kick, don’t miss the Cajun Grilled Chicken with Alabama White Sauce. It’s spicy, saucy, and completely unforgettable.

From smoky to sweet, fresh to fiery—there’s a chicken bowl (or plate!) here for every craving. Go ahead and bookmark a few—you deserve meals this satisfying on the regular

Blackened Chicken and Sweet Potato Bowls

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• Author: Aneta
• Total Time: 45 mins
• Yield: 2–3 servings 1x

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Description

These Blackened Chicken and Sweet Potato Bowls are the ultimate healthy comfort food—loaded with bold blackened spices, caramelized roasted sweet potatoes, fresh greens, and a creamy avocado dressing. A delicious weeknight dinner or meal prep favorite that’s as nourishing as it is satisfying!

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Ingredients

Scale 1x2x3x

For the Chicken & Sweet Potatoes:

• 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)

For the Bowl:

• 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)

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Instructions

1. Roast the Sweet Potatoes
   Preheat oven to 400°F. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.

2. Prepare the Chicken
   In a bowl, mix all spices: paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Rub chicken with olive oil and coat with the spice mix.

3. Cook the Chicken
   Heat a skillet over medium-high heat. Sear chicken 4–5 minutes on each side until blackened and cooked through (internal temp of 165°F). Let rest, then slice.

4. Make the Avocado Dressing
   Blend avocado, Greek yogurt, lime juice, garlic, olive oil, salt, and water until smooth. Adjust water for desired consistency.

5. Assemble the Bowls
   Add cooked rice/quinoa to bowls. Top with greens, roasted sweet potatoes, sliced chicken, tomatoes, cucumber, and avocado. Drizzle with dressing and serve.

Notes

Swap brown rice with quinoa or cauliflower rice for a low-carb option.
To reduce spice, use only ¼ tsp cayenne or omit entirely.
Dressing keeps in fridge for up to 3 days in a sealed container.
Great for meal prep—store components separately and assemble fresh.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dinner , bowls
• Method: Roasting, Pan-Searing
• Cuisine: American, Fusion

Nutrition

• Serving Size: 1 bowl
• Calories: ~520 kcal
• Sugar: 6 g
• Sodium: 420 mg
• Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 7 g
• Protein: 40 g
• Cholesterol: 95 mg