Name: Zesty Blackened Chicken & Sweet Potato Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 teaspoons paprika; ½ teaspoon cayenne pepper (optional); 2 teaspoons dried thyme; 2 teaspoons garlic powder; 1 teaspoon freshly ground black pepper; ½ teaspoon dried rosemary; 1 cup wild rice; 3 cups low-sodium chicken broth; ½ teaspoon kosher salt; 1 large sweet potato, diced (about 4 cups); 1 tablespoon olive oil; ½ teaspoon kosher salt; 3 tablespoons Dijon mustard; ¼ cup olive oil; 2 tablespoons honey; 1 tablespoon apple cider vinegar; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; ¼ teaspoon cayenne pepper; ½ teaspoon dried thyme; ½ teaspoon kosher salt; 1 1/2 pounds boneless, skinless chicken breast; 1 ½ teaspoons kosher salt; 1 teaspoon arrowroot or tapioca flour; 2 tablespoons olive oil; 4 cups thinly shredded red cabbage; 4 cups thinly sliced lacinato kale, ribs removed; ½ cup cilantro, chopped; ½ cup chopped smoked almonds

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If you’re searching for a dinner that dazzles with color, crunch, heat, and a touch of sweetness, you’ll absolutely fall for these Blackened Chicken and Sweet Potato Bowls. Imagine juicy, spice-crusted chicken, caramelized sweet potatoes, wild rice, vibrant greens, and a kiss of hot honey Dijon dressing—all cozied up in one glorious bowl. This recipe isn’t just packed with flavor; it’s also a feast for the eyes and guaranteed to become a weeknight favorite for anyone who loves their meals hearty yet healthful.

Zesty Blackened Chicken & Sweet Potato Bowls - Recipe Image

Ingredients You’ll Need

What makes Blackened Chicken and Sweet Potato Bowls such a hit is how deliciously simple the ingredients are. Every element plays its part, delivering vivid color, spicy depth, or a pop of freshness. Here’s what you need and why you shouldn’t skip a thing!

Paprika: Gives the chicken that smoky, deep reddish hue and signature blackening spice flavor.
Cayenne Pepper (optional): Adds fire, so use just a pinch for a subtle kick or a heavy hand for heat-lovers.
Dried Thyme: Brings herby notes that balance the smokiness in the blackening spice blend.
Garlic Powder: Infuses every bite with savory warmth for maximum comfort food vibes.
Freshly Ground Black Pepper: Delivers a sharp, peppery bite that wakes up all the flavors.
Dried Rosemary: Offers piney aromatics and earthiness, pairing beautifully with the sweet potatoes.
Wild Rice: Naturally nutty and chewy, this rice stands up perfectly to hearty toppings.
Low-Sodium Chicken Broth: Adds depth while cooking rice, infusing it with savory notes right from the start.
Kosher Salt: Essential for seasoning every layer, inside and out.
Sweet Potato (diced): Roasts up tender and sweet, adding both body and caramelized flavor.
Olive Oil: Roasts veggies to golden perfection and builds richness into your dressing.
Dijon Mustard: The foundation for the tangy-hot honey dressing, giving brightness and snap.
Honey: Balances out spice with a gentle, natural sweetness.
Apple Cider Vinegar: Provides tang and complexity to keep the dressing lively.
Fresh Lemon Juice: For a citrusy zing in the dressing and that fresh, clean finish.
Garlic (minced): Adds boldness to the dressing, making sure every layer sings.
Arrowroot or Tapioca Flour: Helps the blackening spices stick to the chicken for a perfect crust.
Boneless, Skinless Chicken Breast: Easy to cook, holds flavor well, and slices up beautifully for bowls.
Red Cabbage (thinly shredded): Crunchy, colorful, and packed with nutrients.
Lacinato Kale (thinly sliced): Brings a tender, earthy bite and vibrant green color.
Cilantro (chopped): Pops of freshness that cut through heat and richness alike.
Smoked Almonds (chopped): For irresistible crunch and a hint of smoky-salty flavor on top.

How to Make Blackened Chicken and Sweet Potato Bowls

Step 1: Prep and Preheat

Start your adventure by preheating the oven to 425℉. This gives the oven plenty of time to get nice and hot for perfectly caramelized sweet potatoes. Gather your ingredients, line a baking sheet with parchment, and prepare to multitask—you’ll be working on rice, veggies, chicken, and that craveable honey Dijon dressing almost simultaneously. It’s a little kitchen dance, but oh-so-worth it!

Step 2: Mix the Blackening Spice

Grab a small bowl and mix together your paprika, cayenne, thyme, garlic powder, black pepper, and rosemary. This homemade blend is what transforms ordinary chicken into blackened magic, coating every bite in bold, punchy flavor. Set the mixture aside and get ready to use it in both the veggies and the chicken.

Step 3: Make the Wild Rice

Rinse your wild rice under cold water until it runs clear and transfer to a medium pot with chicken broth and a little salt. Bring to a boil, then lower the heat and cover. Let it gently simmer and fluff up for about 40 minutes. When it’s done, remove from heat, cover with a towel, and let it steam—the end result is always fluffy and aromatic.

Step 4: Roast the Sweet Potatoes

While the rice cooks, toss your diced sweet potatoes with olive oil, salt, and a few teaspoons of the blackening spice. Spread them in a single layer on your prepared sheet and roast for 25 to 30 minutes. Flip halfway through so every cube is perfectly golden, tender, and richly spiced. These chunks are what make the Blackened Chicken and Sweet Potato Bowls so hearty and satisfying!

Step 5: Make the Hot Honey Dijon

Combine Dijon, olive oil, honey, apple cider vinegar, lemon juice, minced garlic, cayenne, thyme, and salt in a mason jar. Screw on the lid and shake like you mean it! The dressing should turn thick and emulsified—bright, tangy, sweet, and spicy, the perfect finishing touch for every bowl.

Step 6: Sear the Chicken

Pound your chicken breasts to an even 1/4-inch thickness so they cook evenly and quickly. Add kosher salt and arrowroot flour to your remaining blackening spice, coat the chicken, and sear in a large skillet with olive oil. Cook each side 3 to 4 minutes until golden and cooked through, then let the chicken rest so it stays juicy when sliced.

Step 7: Assemble Your Bowls

In a large bowl, toss shredded cabbage, kale, and cilantro with a splash of that irresistible dressing. Divide the greens between four bowls, then layer up wild rice, roasted sweet potatoes, and sliced blackened chicken. Finish with a generous sprinkle of chopped smoked almonds and a final drizzle of hot honey Dijon. Dig in!

How to Serve Blackened Chicken and Sweet Potato Bowls

Garnishes

Take your Blackened Chicken and Sweet Potato Bowls over the top by piling on extra fresh cilantro, a squeeze of lemon for brightness, and maybe a dusting of flaky salt for good measure. Chopped smoked almonds are a must—they add crunch, smokiness, and make each bite totally irresistible. If you’re feeling fancy, a few microgreens never hurt anyone!

Side Dishes

These bowls are a meal in themselves, but a simple side of grilled bread, warm pita, or crispy chickpeas adds even more personality. For a lighter option, try serving with a simple cucumber salad or slices of juicy mango to complement the spices.

Creative Ways to Present

For a showstopping dinner, serve the components family-style and let everyone build their own bowl. Or, layer everything in wide, shallow bowls to show off all those vibrant colors! Blackened Chicken and Sweet Potato Bowls also look stunning in meal-prep containers for a week’s worth of envy-inducing lunches—just keep the almonds and dressing separate until ready to eat.

Make Ahead and Storage

Storing Leftovers

Leftover Blackened Chicken and Sweet Potato Bowls keep beautifully in the fridge for up to four days, making them perfect for meal prepping. Store each component separately in airtight containers to keep the greens crisp and the chicken juicy. Wait to dress the greens and add the almonds until just before eating for the freshest texture.

Freezing

Many parts of this bowl can be made ahead and frozen! The chicken, rice, and roasted sweet potatoes all freeze well; just store them in freezer-safe bags or containers. Skip freezing the fresh greens and dressing since they won’t thaw well. When you’re ready, thaw in the fridge and reheat the components for a quick, nourishing meal.

Reheating

For the best results, reheat the chicken, sweet potatoes, and rice in the microwave or a covered skillet over medium heat until warm. Assemble your bowls with fresh greens and dressing just before serving to keep everything vibrant and delicious.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! While the recipe calls for chicken breast for its lean texture and quick cooking, boneless, skinless thighs work just as well and offer even more juicy flavor. Just adjust the cooking time as needed.

Is there a vegetarian version of Blackened Chicken and Sweet Potato Bowls?

Definitely! Swap the chicken for extra roasted sweet potatoes, blackened tofu, or even crispy chickpeas. The blackening spice and hot honey Dijon can make almost anything taste amazing in this bowl format.

What’s the best way to slice the chicken for serving?

Let the chicken rest for a few minutes after searing, then slice it against the grain into thin strips. This method keeps the chicken tender and easy to layer over your bowl.

How spicy are these bowls?

The spice level is totally customizable! Use more or less cayenne pepper in the blackening spice and dressing depending on your heat preference. If you’re cooking for kids, feel free to omit the cayenne altogether.

Can I make Blackened Chicken and Sweet Potato Bowls ahead of time for meal prep?

Yes, these bowls are a meal prepper’s dream. Just cook all the components in advance, store them separately, and assemble with fresh greens and dressing when you’re ready to eat. They make lunch at work something to look forward to!

Final Thoughts

These Blackened Chicken and Sweet Potato Bowls are proof that healthy eating never has to be boring. Packed with spice, texture, and a vibrant array of toppings, they’re sure to win over family dinners and meal prep routines alike. Give them a try and let each bite convince you that a bowl this good needs a permanent place on your menu!