Description
A flavorful and nutritious Southwestern-inspired bowl featuring blackened chicken, roasted sweet potatoes, and wholesome grains. Perfect for a healthy meal prep option or a satisfying dinner, these bowls combine smoky spices with fresh ingredients for a well-balanced, gluten-free meal.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon blackened seasoning or Cajun seasoning
- 1 tablespoon olive oil
Bowls
- 2 cups cooked brown rice or quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). On a baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and black pepper. Spread them out in a single layer to ensure even roasting. Roast for 25 to 30 minutes, flipping halfway through, until they are tender and nicely golden.
- Cook the Chicken: While the sweet potatoes are roasting, rub the chicken breasts evenly with the blackened or Cajun seasoning. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 5 to 6 minutes per side until cooked through and blackened on the outside. Remove from heat and let the chicken rest for 5 minutes before slicing it thinly.
- Assemble the Bowls: Divide the cooked brown rice or quinoa evenly among four bowls. Top each bowl with roasted sweet potatoes, black beans, corn kernels, sliced blackened chicken, and sliced avocado. Garnish with chopped cilantro and serve with lime wedges to squeeze over.
Notes
- Swap chicken for shrimp or tofu for a vegetarian or seafood variation.
- Add a drizzle of chipotle mayo or Greek yogurt on top for an extra burst of flavor.
- Perfect for meal prep: store each component separately in airtight containers for maximum freshness throughout the week.
