Name: Blackened Chicken and Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large boneless skinless chicken breasts; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper; 1/2 teaspoon chili powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 2 medium sweet potatoes, peeled and diced; 2 tablespoons olive oil, divided; 2 cups cooked brown rice or quinoa; 1 cup black beans, rinsed and drained; 1 cup corn kernels, fresh or frozen; 1 red bell pepper, diced; 1 avocado, sliced; 1/4 cup chopped fresh cilantro; Lime wedges for serving

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If you’re on the hunt for a dinner that’s as nourishing as it is loaded with bold flavor, look no further than these Blackened Chicken and Sweet Potato Bowls. Smoky, spicy chicken is nestled alongside perfectly roasted sweet potatoes, hearty grains, and a colorful array of veggies and toppings, all served up in one inviting bowl. This dish isn’t just easy to customize—it’s also gluten-free, protein-packed, and ideal for meal prep or a lively dinner with friends. The balance of savory, sweet, and zesty flavors will have everyone reaching for seconds!

Blackened Chicken and Sweet Potato Bowls Recipe - Recipe Image

Ingredients You’ll Need

The best part about making Blackened Chicken and Sweet Potato Bowls is how accessible and wholesome the ingredients are. Every single component brings a new layer of flavor, color, or texture, making this bowl just as much a treat for the eyes as it is for the palate.

Chicken breasts: Go for boneless, skinless breasts for quick, even cooking and loads of lean protein.
Sweet potatoes: Their natural sweetness is a lovely counter to the bold spice of the chicken; dice them small for perfect roasting.
Olive oil: Divided for roasting and sautéing—adds richness and helps spices stick.
Smoked paprika: The smoky flavor elevates the blackened spice blend, giving the chicken a signature bite.
Garlic powder: A simple way to add aromatic depth without fussing with fresh garlic.
Onion powder: Helps round out the earthy flavor foundation of your spice mix.
Dried oregano: Brings in a lovely herbal note that shines through the heat.
Dried thyme: Adds subtle, woodsy flavor that pairs perfectly with poultry and sweet potatoes alike.
Cayenne pepper: For those who love a kick; you can dial this up or down to taste.
Chili powder: Reinforces color and warmth in every bite.
Ground black pepper: A must-have for the right pop and balance in your spice mix.
Salt: Brings all the other flavors to life.
Cooked brown rice or quinoa: The sturdy, wholesome base of the bowls—quinoa keeps it gluten-free.
Black beans: Fiber-rich and filling, they also add satisfying creaminess.
Corn kernels: Adds bursts of sweetness and a golden pop of color; use fresh or frozen, whatever you have on hand.
Red bell pepper: Offers crunch and gentle sweetness that cuts through the spice beautifully.
Avocado: Creamy, cooling slices balance out the boldness of the blackened chicken.
Fresh cilantro: One final hit of color and fresh, herby flavor.
Lime wedges: Essential for that bright, zesty finish just before you dig in.

How to Make Blackened Chicken and Sweet Potato Bowls

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 425°F (220°C). Toss those vibrant diced sweet potatoes on a baking sheet, drizzle them generously with olive oil, and season with a pinch of salt and black pepper. Let them roast away for 20 to 25 minutes—you’ll want to flip them halfway through for even caramelization and irresistible crispy edges.

Step 2: Mix Your Blackened Spice Blend

While your kitchen fills with the aroma of roasting sweet potatoes, mix up the star of the show: the blackened spice blend. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, chili powder, black pepper, and salt. This vibrant rub is what gives the Blackened Chicken and Sweet Potato Bowls their signature look and unforgettable flavor.

Step 3: Season the Chicken

Generously coat both sides of your chicken breasts with the spice blend, pressing the mixture onto the surface to help it really cling. This is your chance to get hands-on and ensure every inch is covered, as the spices form that classic blackened crust when seared.

Step 4: Cook the Chicken

Heat a tablespoon of olive oil in a large skillet over medium-high. Once shimmering, lay in your seasoned chicken breasts. Cook each side for 5 to 6 minutes, flipping once, until a gorgeous dark crust forms and the centers reach 165°F (74°C). Remove from the skillet, let the chicken rest for five minutes, then slice neatly for easy bowl assembly.

Step 5: Assemble the Bowls

The fun part! Divide your cooked brown rice or quinoa among four bowls. Pile on the roasted sweet potatoes, black beans, corn, diced red bell pepper, and those juicy slices of blackened chicken. Don’t forget to top with creamy avocado, fresh cilantro, and a bright lime wedge. Give each bowl a gentle squeeze of lime just before serving for a finishing touch—and watch everyone’s eyes light up!

How to Serve Blackened Chicken and Sweet Potato Bowls

Garnishes

Treat the bowls to a final flourish with sliced avocado, a scattered handful of fresh chopped cilantro, and a generous lime wedge. For even more flavor, drizzle with homemade chipotle mayo or tangy Greek yogurt sauce—these finishing touches add a layer of coolness to balance the heat.

Side Dishes

Blackened Chicken and Sweet Potato Bowls are hearty enough to shine solo, but they play well with a crisp green salad, grilled veggies, or even a basket of warm corn tortillas. If you want to round out the meal, serve with a side of fresh pico de gallo or a light soup, like cilantro-lime broth.

Creative Ways to Present

For an impressive spread, let everyone assemble their own Blackened Chicken and Sweet Potato Bowls at the table. Arrange all the components—grains, proteins, veggies, and garnishes—buffet-style, encouraging mix-and-match customization. For a fun twist, tuck the bowl fillings into roasted bell pepper halves, or try serving over leafy greens for a lower-carb salad version.

Make Ahead and Storage

Storing Leftovers

Pop any extra Blackened Chicken and Sweet Potato Bowls components into airtight containers, storing each ingredient separately for maximum freshness. The veggies and grains will keep in the fridge for up to four days, and the chicken remains juicy and flavorful when properly sealed.

Freezing

For longer storage, freeze sliced blackened chicken and roasted sweet potatoes in separate portions; rice and quinoa freeze beautifully, too. When freezing, wrap portions tightly to avoid freezer burn and label with the date. Save avocado, cilantro, and lime for the day of serving—they’re best enjoyed fresh.

Reheating

Reheat the chicken, sweet potatoes, and grains together in the microwave or a covered skillet over medium heat until piping hot. Add a splash of water to prevent dryness. Top your reheated bowl with fresh garnishes right before eating to revive that just-made taste.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work just as well in Blackened Chicken and Sweet Potato Bowls, offering a richer, juicier bite. Adjust the cooking time as needed since thighs may take a little longer to reach that perfect 165°F internal temperature.

What’s the best way to get a good blackened crust on the chicken?

Start with a hot skillet and don’t skimp on the spice rub. Press the blend firmly onto the chicken and avoid overcrowding the pan, which helps create that signature charred crust without steaming the meat.

Are the bowls spicy?

The kick comes mainly from cayenne and chili powder, but you can easily adjust the amount to fit your preference. For milder bowls, reduce the cayenne; for extra boldness, add a pinch more!

Can I make this recipe vegan?

Definitely. Swap the chicken for blackened tofu or tempeh, and use all your favorite plant-based toppings. The roasted sweet potatoes, beans, and veggies make Blackened Chicken and Sweet Potato Bowls perfectly adaptable for any diet.

Is this meal good for meal prep?

Yes—Blackened Chicken and Sweet Potato Bowls are fantastic for meal prep! Pack the components separately or assemble bowls in advance for grab-and-go lunches and dinners all week long.

Final Thoughts

If you’re ready for a wholesome, flavor-packed meal that never gets old, Blackened Chicken and Sweet Potato Bowls deserve the top spot in your weekly rotation! The contrast of smoky spices, creamy avocado, and sweet roasted potatoes is seriously crave-worthy. Give this recipe a try and let it become your new go-to for weeknight comfort with a vibrant twist.

Blackened Chicken and Sweet Potato Bowls Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Blackened Chicken and Sweet Potato Bowls are a delicious and wholesome meal option that’s perfect for lunch or dinner. Tender, flavorful chicken is paired with roasted sweet potatoes, black beans, corn, and bell peppers, all served over a bed of rice or quinoa and topped with creamy avocado slices and fresh cilantro. A burst of flavors and textures in every bite!

Ingredients

Scale

For the Blackened Chicken:

2 large boneless skinless chicken breasts
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt

For the Bowls:

2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil, divided
2 cups cooked brown rice or quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels, fresh or frozen
1 red bell pepper, diced
1 avocado, sliced
1/4 cup chopped fresh cilantro
Lime wedges for serving

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Instructions

Prepare the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes.
Season the Chicken: Combine the spices in a bowl and rub them onto the chicken breasts.
Cook the Chicken: Cook the chicken in a skillet for 5-6 minutes per side until cooked through.
Assemble the Bowls: Divide rice or quinoa among bowls, top with sweet potatoes, black beans, corn, bell pepper, and sliced chicken. Garnish with avocado, cilantro, and lime wedges.