Blackened Chicken and Sweet Potato Bowls
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These blackened chicken and sweet potato bowls are bold, simple, and full of flavor. Chicken rubbed with blackened spices is roasted alongside caramelized sweet potatoes, then finished with fresh tomatoes and creamy avocado.
Blackened Chicken Bowls
This blackened chicken and sweet potato bowl is the kind of dinner I reach for when I want something flavorful but uncomplicated. It uses simple ingredients, comes together on one pan, and feels hearty without being heavy. The bold seasoning on the blackened chicken pairs perfectly with roasted sweet potatoes and fresh toppings.
If you enjoy bowl-style meals like my bang bang chicken and rice bowls or the fresh, crave-worthy crispy buffalo chicken salad, this recipe will be right up your alley. It’s easy enough for busy weeknights and works just as well for meal prep.
Ingredients Needed
Find the full recipe with printable directions.
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- Chicken breast: Boneless and skinless, it roasts up juicy and is perfect for soaking up the blackened spices.
- Sweet potato: Peeled and cubed, it becomes tender and caramelized in the oven.
- Cherry tomatoes: Add a fresh, juicy bite that balances the warm spices.
- Avocado: Creamy and rich, it finishes the bowl and balances the spices in the bold blackened chicken.
- Olive oil: Helps everything roast evenly and develop flavor.
- Blackened seasoning: A simple blend of paprika, garlic powder, onion powder, and black pepper for bold flavor.
How to Make Blackened Chicken and Sweet Potato Bowls
Toss the cubed sweet potatoes with olive oil and a pinch of salt, then spread them out in an even layer on the baking sheet. Roast at 400°F for 10 minutes to give them a head start.
While the sweet potatoes roast, rub the chicken breast with olive oil and coat it evenly with the blackened seasoning.
Remove the pan from the oven and add the seasoned chicken alongside the sweet potatoes. Return everything to the oven and roast for another 20 to 25 minutes, until the chicken is cooked through and the sweet potatoes are tender and golden.
Slice the chicken, then build your bowls with roasted sweet potatoes, fresh cherry tomatoes, and diced avocado. Serve warm.
Optional Add-ins
- Cayenne pepper: Add a pinch to the blackened seasoning if you like extra heat.
- Leafy greens: Kale or shredded red cabbage add crunch and freshness to the bowl.
- Hot honey and cilantro: Drizzle with hot honey and finish with fresh cilantro for a sweet, spicy garnish.
Recipe Tips
- Meal prep friendly: Roast the chicken and sweet potatoes ahead of time and store them in separate airtight containers in the refrigerator for up to 3 days. Add fresh tomatoes and avocado just before serving.
- Cut evenly: Try to cut the sweet potatoes into similar-sized cubes so they roast evenly and finish at the same time as the chicken.
- Check for doneness: The chicken is fully cooked when it reaches an internal temperature of 165°F on an instant-read thermometer.
- Rest before slicing: Let the chicken rest for a few minutes after roasting, then slice. This helps keep it juicy and tender.
More Chicken Recipes
Blackened Chicken Bowls
Ingredients
- 1 boneless skinless chicken breast
- 1 sweet potato , peeled and cubed
- 1/2 cup avocado , diced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 Tablespoons olive oil , divided
- salt , to taste
Instructions
- Roast the sweet potatoes. Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with 1 tablespoon of oil and a pinch of salt, then spread them out in an even layer. Roast for 10 minutes to get them started.
- Season the chicken. While the sweet potatoes begin roasting, mix together the paprika, garlic powder, onion powder, and black pepper. Rub the spice blend all over the chicken breast and drizzle with the remaining tablespoon of oil.
- Finish roasting. Carefully add the seasoned chicken to the baking sheet with the sweet potatoes. Return everything to the oven and roast for 20–25 minutes, until the chicken is cooked through and the sweet potatoes are tender with golden edges.
- Prep the fresh toppings. While everything finishes cooking, halve the cherry tomatoes and dice the avocado so they’re ready to go.
- Assemble the bowl. Slice the cooked chicken and divide it between two bowls. Add the roasted sweet potatoes, tomatoes, and avocado, then serve warm.
