Description
Packed with bold flavors and wholesome ingredients, these Cajun Chicken & Sweet Potato Bowls are a satisfying, healthy meal. Spicy Cajun-seasoned chicken is paired with roasted sweet potatoes, fresh veggies, and a drizzle of creamy dressing for a deliciously balanced dish that’s perfect for any time of day.
Ingredients
For the Cajun Chicken:
- 4 boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
For the Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Bowls:
- 2 cups cooked quinoa or rice (optional for extra carbs)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- ½ cup fresh cilantro, chopped
- Lime wedges, for serving
- Optional: ¼ cup feta cheese or a drizzle of your favorite dressing (like tahini or ranch)
Instructions
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with cumin, cinnamon, smoked paprika, salt, and pepper. Toss everything together to coat the sweet potatoes evenly in the oil and spices.
Spread the sweet potatoes out in a single layer on the baking sheet to ensure they cook evenly. Roast them in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized on the edges. Be sure to flip them halfway through to ensure they cook evenly.
While the sweet potatoes are roasting, it’s time to prepare the chicken. In a small bowl, mix the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, pepper, and dried thyme (if using). Rub the chicken breasts with olive oil and coat them evenly with the Cajun spice mixture.
Heat a large skillet or grill pan over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and cooked through. If you prefer, you can also grill the chicken for added smoky flavor. Let the chicken rest for a few minutes before slicing it into strips or bite-sized pieces.
Once the sweet potatoes are roasted and the chicken is cooked, it’s time to assemble your bowls. Start by placing a base of cooked quinoa or rice at the bottom of each bowl, if using. You can also serve the dish without the grain for a lighter, lower-carb version.
Top the quinoa or rice with the roasted sweet potatoes, sliced Cajun chicken, cherry tomatoes, corn, and avocado slices. Sprinkle fresh cilantro over the top and squeeze a lime wedge over everything to add a burst of freshness. For an extra touch, drizzle with tahini dressing, ranch, or sprinkle with feta cheese if desired.
Your Cajun Chicken & Sweet Potato Bowls are ready to serve! These bowls can be eaten warm right away or refrigerated for later. The combination of smoky, spicy chicken, sweet potatoes, and fresh toppings creates a satisfying and well-balanced meal that’s sure to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 12-15g
- Carbohydrates: 40-45g
- Protein: 30-35g