Name: Blackened Chicken and Sweet Potato Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ pounds boneless skinless chicken breasts; 2 teaspoons paprika; ½ teaspoon cayenne pepper (optional); 2 teaspoons garlic powder; 2 teaspoons dried thyme; ½ teaspoon dried rosemary; ¼ teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 large sweet potato, diced (about 4 cups); 1 tablespoon olive oil; 4 cups thinly shredded red cabbage; 4 cups thinly sliced lacinato kale (ribs removed); ½ cup chopped cilantro; 1 cup cooked wild rice; 3 tablespoons Dijon mustard; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; Pinch of cayenne pepper; ½ teaspoon dried thyme; ½ teaspoon kosher salt; Smoked almonds for topping (optional)

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If you’re craving something hearty, vibrant, and packed with layers of flavor, you’re about to fall in love with Blackened Chicken and Sweet Potato Bowls. This colorful meal combines juicy chicken infused with a smoky spice rub, caramelized roasted sweet potatoes, and crisp fresh greens, all brought together with a tangy hot honey mustard dressing. It’s a nourishing bowl that delivers the perfect balance of boldness, comfort, and freshness with every bite.

Blackened Chicken and Sweet Potato Bowls Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how just a handful of simple ingredients can come together to create a bowl bursting with taste, color, and nourishing goodness. Each element in these Blackened Chicken and Sweet Potato Bowls has a purpose—enhancing flavor, adding texture, or lending a pop of color.

Boneless skinless chicken breasts (1 ½ pounds): The star protein, perfect for blackening and slicing atop your bowls.
Paprika (2 teaspoons): Adds smokiness and deep color to the chicken’s spice rub.
Cayenne pepper (½ teaspoon, optional): Lends a welcome heat—add more if you like things spicy!
Garlic powder (2 teaspoons): Infuses the chicken and potatoes with bold, savory flavor.
Dried thyme (2 teaspoons): Herbal and aromatic, great for seasoning both chicken and potatoes.
Dried rosemary (½ teaspoon): A little goes a long way to add depth and fragrance.
Kosher salt (¼ + ½ teaspoon): Essential for seasoning both the proteins and veggies just right.
Freshly ground black pepper (1 teaspoon): Brings the right amount of bite and warmth.
Large sweet potato, diced (about 4 cups): Roasts up beautifully for sweetness and color.
Olive oil (1 tablespoon + 2 tablespoons): Helps with roasting, searing, and making a silky dressing.
Red cabbage, thinly shredded (4 cups): Crunchy, vibrant, and packed with nutrients.
Lacinato kale, thinly sliced and ribs removed (4 cups): Hearty greens that stand up well to the bold chicken and dressing.
Chopped cilantro (½ cup): Adds a burst of freshness and color to your greens.
Cooked wild rice (1 cup): Earthy and chewy, this forms the hearty base of your bowl.
Dijon mustard (3 tablespoons): The backbone of the hot honey dressing, bringing tang and complexity.
Honey (2 tablespoons): Sweetens the dressing and balances the dish’s savory and spicy notes.
Apple cider vinegar (1 tablespoon): Brightens up the dressing and balances flavors.
Fresh lemon juice (2 tablespoons): Zings up the hot honey dressing with citrusy freshness.
Garlic, minced (2 cloves): Stars in the dressing for pungency and punch.
Pinch of cayenne pepper: Perks up the hot honey dressing with a spicy kick.
Smoked almonds (optional): Add a salty, crunchy finish to your bowls—totally worth it.

How to Make Blackened Chicken and Sweet Potato Bowls

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 425°F. Toss the diced sweet potatoes with a teaspoon of olive oil, a pinch of salt, and two teaspoons of that irresistible spice mixture. Spread them out on a baking sheet—don’t overcrowd them—and roast for 25 to 30 minutes. Turn them halfway through, and keep an eye out for those caramelized edges; that’s where the flavor magic happens!

Step 2: Mix the Hot Honey Mustard Dressing

While your kitchen begins to smell amazing, whisk up the hot honey mustard dressing. Combine Dijon mustard, honey, apple cider vinegar, fresh lemon juice, olive oil, minced garlic, a pinch of cayenne, dried thyme, and kosher salt in a small bowl. Give it a taste—you want it tangy, sweet, and just a little spicy. Set aside to let the flavors mingle.

Step 3: Prepare and Cook the Chicken

Take those boneless skinless chicken breasts and pound them to an even thickness to guarantee juicy, even cooking. Coat each piece generously with the rest of the spice rub, pressing it in gently. Sear the chicken in a skillet over medium-high heat for three to four minutes on each side. You’re looking for a deeply browned crust and just-cooked-through center. Let them rest for five minutes before slicing thinly—this keeps every bite juicy.

Step 4: Toss the Greens

In a big bowl, toss together the red cabbage, lacinato kale, and cilantro with half of your hot honey mustard dressing. Massage the greens lightly if you like—this makes the kale extra tender and soaks in more of that gorgeous dressing flavor.

Step 5: Build Your Blackened Chicken and Sweet Potato Bowls

It’s time for the fun part: building your bowls! Start with a scoop of wild rice at the bottom, then layer in your dressed greens. Add heaps of those caramelized sweet potatoes and slices of blackened chicken. Drizzle over the remaining hot honey dressing and sprinkle with smoked almonds for an unforgettable crunch.

How to Serve Blackened Chicken and Sweet Potato Bowls

Garnishes

The right garnish takes these bowls from tasty to truly special. Smoked almonds are my favorite for an extra bit of crunch and smoky flavor. A scatter of extra fresh cilantro or a wedge of lemon brightens everything up. You could also add a sprinkle of flaky sea salt or a dollop of Greek yogurt for a cooling touch.

Side Dishes

Blackened Chicken and Sweet Potato Bowls are a filling meal on their own, but they pair wonderfully with light, refreshing sides. A simple cucumber-tomato salad or some crisp pickled vegetables contrast beautifully with the warm, spicy chicken. If you’re extra hungry, try some crusty bread or gluten-free cornbread on the side.

Creative Ways to Present

Get playful with your plating! Layer each element in neat piles for a rainbow effect, or give each bowl a quick drizzle and toss for that classic chopped salad look. For parties, set up a build-your-own bowl bar with all the ingredients in separate bowls—let guests customize their dream Blackened Chicken and Sweet Potato Bowls!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, pack them up in airtight containers and store in the refrigerator for up to three days. I like keeping the dressing separate so the greens stay crisp, and storing the chicken, sweet potatoes, and rice together makes assembling lunch a breeze.

Freezing

The roasted chicken, sweet potatoes, and wild rice all freeze well! Store them in single-serving containers or freezer bags for up to two months. Hold off on freezing the dressed greens, as they’re best enjoyed fresh, but you can freeze extra portions of the hot honey mustard dressing separately.

Reheating

For a quick meal prep win, reheat the chicken, sweet potatoes, and wild rice in the microwave or on the stove until hot. Give the greens a fresh toss with the dressing right before serving to maintain that refreshing crunch. If you froze your ingredients, thaw overnight in the fridge for best results.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have a bit more fat and flavor, so they stay extra juicy. Adjust your cook time slightly, since thighs may take a bit longer than breasts to cook through.

Is there a way to make these Blackened Chicken and Sweet Potato Bowls vegetarian?

Definitely. Swap the chicken for blackened tofu, tempeh, or extra roasted veggies. The spice rub and hot honey dressing taste amazing on plant-based proteins, too!

Can I prep any part of this recipe ahead?

Yes, and I recommend it! You can roast the sweet potatoes, cook the wild rice, and mix the dressing up to two days in advance. Sear the chicken fresh for best texture, but it’ll still be delicious made the night before.

What are good substitutes for wild rice?

Feel free to use quinoa, brown rice, farro, or even cauliflower rice if you’re keeping things lower-carb. Each of these bases brings a different texture, but all pair beautifully with the other ingredients.

How spicy are these bowls?

The level of heat is totally up to you! Use less cayenne for a gentler kick or ramp it up for some serious spice. The hot honey dressing tames the heat with sweetness, balancing the flavors perfectly.

Final Thoughts

If you’re looking for a meal that checks every box for flavor, color, and satisfaction, these Blackened Chicken and Sweet Potato Bowls are a total winner. I can’t wait for you to try them—once you do, I think you’ll agree that this is the kind of crowd-pleaser that everyone asks for again and again!

Blackened Chicken and Sweet Potato Bowls Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Blackened Chicken and Sweet Potato Bowls are a delicious and nutritious meal option. Tender chicken, roasted sweet potatoes, and a flavorful honey mustard dressing come together with fresh greens for a satisfying dish.

Ingredients

Scale

For the Chicken:

1 ½ pounds boneless skinless chicken breasts
2 teaspoons paprika
½ teaspoon cayenne pepper (optional)
2 teaspoons garlic powder
2 teaspoons dried thyme
½ teaspoon dried rosemary
¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Bowls:

1 large sweet potato, diced (about 4 cups)
1 tablespoon olive oil
4 cups thinly shredded red cabbage
4 cups thinly sliced lacinato kale (ribs removed)
½ cup chopped cilantro
1 cup cooked wild rice

For the Dressing:

3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
Pinch of cayenne pepper
½ teaspoon dried thyme
½ teaspoon kosher salt
Smoked almonds for topping (optional)

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Instructions

Preheat the oven: Preheat oven to 425°F.
Roast Sweet Potatoes: Toss diced sweet potatoes with olive oil and spices. Roast until tender.
Prepare Dressing: Whisk together mustard, honey, vinegar, oil, lemon juice, garlic, and seasonings.
Cook Chicken: Season and sear chicken in a skillet until cooked through.
Assemble Bowls: Toss greens with dressing. Divide among bowls, top with sweet potatoes, rice, and sliced chicken.
Finish: Drizzle with remaining dressing and add smoked almonds if desired.