Cajun Chicken & Sweet Potato Bowls with Smoky Chipotle Twist
Enjoy vibrant and customizable Cajun Chicken & Sweet Potato Bowls brimming with flavor, perfect for a wholesome dinner.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Mixing bowl
- - Knife
- - Cutting board
Ingredients
For the Chicken
- 2 pieces boneless skinless chicken breasts can substitute with chicken thighs
- 1 tablespoon olive oil or avocado oil for higher smoke point
- 1 tablespoon Cajun seasoning homemade or store-bought
For the Vegetables
- 2 cups sweet potatoes or butternut squash
- 2 cups broccoli florets or green beans, asparagus, or Brussels sprouts
For the Base
- 2 cups cooked white rice or brown rice or quinoa
For the Toppings
- 1 medium sliced avocado or hummus or guacamole
- 3 tablespoons fresh green onions or chives or parsley
For the Chipotle Sauce
- 1/2 cup mayonnaise or plain Greek yogurt swap yogurt for lighter option
- 1 teaspoon chipotle chili powder or canned chipotle peppers in adobo
- 1 teaspoon garlic powder or fresh garlic
- 1 tablespoon lemon juice or lime juice
- 1 tablespoon honey or maple syrup for vegan option
- to taste salt & black pepper
Instructions
Cooking Process
- Preheat your oven to 425°F (220°C) and line 2-3 baking sheets with parchment paper.
- Toss the sweet potatoes and broccoli on one sheet with 1 tablespoon of olive oil and ½ tablespoon of Cajun seasoning.
- Coat the chicken breasts with the remaining olive oil and Cajun seasoning.
- Bake all items for 15-20 minutes, checking the chicken's internal temperature to reach 165°F (75°C).
- Mix the chipotle sauce by combining mayonnaise (or yogurt), chipotle chili powder, garlic powder, lemon juice, honey, salt, and black pepper.
- Assemble the bowls by layering in rice, chicken, sweet potatoes, and broccoli, topping with avocado, green onions, and chipotle sauce.
Notes
Optional: Add a squeeze of fresh lime juice for an extra zesty kick. Store in airtight containers in the fridge for up to 3 days.