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Blackened Chicken and Sweet Potato Bowls with roasted sweet potatoes, greens, and seared chicken breast in a black bowl.

Blackened Chicken and Sweet Potato Bowls

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

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!

Ingredients

Scale

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)

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

Find it online: https://chickenmagicrecipes.com/blackened-chicken-and-sweet-potato-bowls/