I love making these Blackened Chicken and Sweet Potato Bowls because they combine bold spices, tender roasted sweet potatoes, juicy seared chicken, and hearty wild rice. The hot honey dressing ties everything together with just the right balance of sweet and tangy. It’s a vibrant, wholesome meal I turn to again and again.

Why You’ll Love This Recipe

I find this recipe incredibly satisfying for several reasons:

The blackening spice adds a deep, smoky flavor to both the chicken and the sweet potatoes.
Roasting the sweet potatoes enhances their natural sweetness, balancing out the spices.
The hot honey dressing gives a sweet, tangy punch that brings the bowl to life.
Wild rice adds a nutty texture that keeps the dish hearty and filling.
I can easily swap ingredients to suit whatever I have on hand or fit my dietary needs.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Blackening Spice:
- 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
For the Wild Rice:
- 1 cup wild rice
- 3 cups low-sodium chicken broth
- ½ teaspoon kosher salt
For the Sweet Potatoes:
- 1 large sweet potato, diced (about 4 cups)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
For the Hot Honey Dressing:
- 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
For the Chicken:
- 1½ pounds boneless, skinless chicken breast
- 1½ teaspoons kosher salt
- 1 teaspoon arrowroot or tapioca flour
- 2 tablespoons olive oil
To Assemble:
- 4 cups thinly shredded red cabbage
- 4 cups thinly sliced lacinato kale, ribs removed
- ½ cup chopped cilantro
- ½ cup chopped smoked almonds

Directions

Preheat the oven to 425°F (220°C).
Mix the blackening spice ingredients in a small bowl.
Rinse the wild rice under cold water. In a pot, combine it with chicken broth and salt. Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes until tender. Remove from heat and let it sit covered.
Toss the diced sweet potatoes with olive oil, salt, and 2 teaspoons of the blackening spice. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
Whisk together the dressing ingredients until smooth and well combined.
Pound the chicken breasts to an even thickness. Season with salt, arrowroot or tapioca flour, and the remaining blackening spice. Heat oil in a skillet over medium-high heat and sear the chicken for about 4 minutes per side, until fully cooked. Let rest before slicing.
In a bowl, toss cabbage, kale, and cilantro with a few spoonfuls of dressing. Assemble bowls by layering greens, wild rice, roasted sweet potatoes, sliced chicken, and almonds. Drizzle with extra dressing as desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

I like using tofu or shrimp instead of chicken when I want a change in protein.
Quinoa or brown rice makes a great substitute for wild rice.
Sometimes I swap in spinach or arugula for the kale and cabbage.
To keep it nut-free, I leave out the almonds or use roasted sunflower seeds.
I adjust the amount of cayenne if I want the dish less (or more) spicy.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 4 days.
When reheating, I warm the rice, sweet potatoes, and chicken in the microwave or a skillet. I always add fresh greens and dressing afterward to keep them crisp and flavorful.

FAQs

What is blackened chicken?

Blackened chicken is coated in a blend of spices and seared at high heat to form a dark, flavorful crust.

Can I make this vegetarian?

Yes, I replace the chicken with tofu or chickpeas and use vegetable broth for the rice.

Is the hot honey dressing spicy?

It has a mild kick from cayenne pepper, but I can easily adjust the heat by using more or less.

Can I prepare this ahead of time?

Absolutely. I often make the rice, dressing, and roasted sweet potatoes in advance so I can quickly assemble bowls throughout the week.

What other toppings work well?

I sometimes add avocado slices, pickled onions, or a little crumbled feta to switch up the flavor.

Conclusion

These Blackened Chicken and Sweet Potato Bowls are a balanced and flavorful meal that I love coming back to. With a mix of spice, sweetness, crunch, and fresh greens, every bite feels satisfying and nourishing. It’s a go-to recipe in my kitchen for both meal prep and weeknight dinners.

Blackened Chicken and Sweet Potato Bowls

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting, Searing
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

A vibrant and wholesome bowl featuring smoky blackened chicken, roasted sweet potatoes, nutty wild rice, fresh greens, and a tangy hot honey dressing.

Instructions

Preheat the oven to 425°F (220°C).
Mix the blackening spice ingredients in a small bowl.
Rinse the wild rice under cold water. In a pot, combine it with chicken broth and salt. Bring to a boil, then reduce heat, cover, and simmer for about 40 minutes until tender. Let it sit covered off the heat.
Toss diced sweet potatoes with olive oil, salt, and 2 teaspoons of the blackening spice. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
Whisk all dressing ingredients until smooth and well combined.
Pound chicken to even thickness. Season with salt, flour, and remaining blackening spice. Sear in oil over medium-high heat for 4 minutes per side until cooked through. Rest and slice.
Toss cabbage, kale, and cilantro with a few spoonfuls of dressing. Assemble bowls with greens, wild rice, roasted sweet potatoes, sliced chicken, and almonds. Drizzle with dressing as desired.

Notes

Tofu or shrimp can replace the chicken for a different protein.
Substitute quinoa or brown rice for wild rice if desired.
Spinach or arugula can be used instead of kale and cabbage.
For a nut-free version, omit almonds or use roasted sunflower seeds.
Adjust cayenne pepper for more or less spice.
Store leftovers in airtight containers for up to 4 days.
Reheat rice, sweet potatoes, and chicken separately; add fresh greens and dressing after warming.