Description
These Cajun Chicken Sweet Potato Bowls make a perfect cozy night meal, combining tender Cajun-spiced chicken with roasted sweet potatoes. This flavorful, hearty dish is simple to prepare and can be customized with optional toppings like avocado, Greek yogurt, and scallions for extra creaminess and freshness.
Ingredients
Scale
Chicken
- 1 pound Boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (adjust to spice preference)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt (divided)
- 0.25 teaspoon Black pepper (divided)
Sweet Potatoes
- 2 medium Sweet potatoes, cubed (approximately 1 pound total)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Garnishes (Optional)
- 1 handful Fresh parsley, chopped
- Avocado slices
- Greek yogurt
- Chopped scallions
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Wash and peel the sweet potatoes if desired, then cut them into ½-inch cubes for even roasting.
- Season Sweet Potatoes: In a large mixing bowl, combine the cubed sweet potatoes with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss until evenly coated.
- Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 25-30 minutes, flipping halfway through to ensure even cooking.
- Season Chicken: While sweet potatoes roast, in another bowl combine chicken pieces with 1 tablespoon olive oil, Cajun seasoning, remaining ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well to coat.
- Sauté Chicken: Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sauté for 6-8 minutes until fully cooked and browned on the outside.
- Rest Chicken: Remove the chicken from heat and let it rest for a couple of minutes to retain juiciness.
- Cool Sweet Potatoes: Remove the roasted sweet potatoes from the oven and allow them to cool slightly.
- Assemble Bowls: Place a scoop of roasted sweet potatoes in the bottom of each bowl, top with the sautéed Cajun chicken, and garnish with chopped fresh parsley.
- Serve: Optionally add avocado slices, Greek yogurt, and chopped scallions on top. Serve immediately while warm and enjoy a comforting, flavorful meal.
Notes
- Adjust the amount of Cajun seasoning to suit your spice tolerance.
- You can peel or leave the sweet potatoes unpeeled based on preference; washing thoroughly is important either way.
- For a dairy-free option, omit Greek yogurt as a garnish.
- Sweet potatoes can be roasted ahead and reheated if needed.
- Use fresh parsley for the best flavor and color garnish.
