Description
These Cajun Chicken Bowls with Avocado, Black Beans, and Sweet Potatoes are a vibrant and flavorful meal combining tender, spiced chicken, charred sweet potatoes and bell peppers, smoky black beans, and fresh avocado and pineapple. This quick 30-minute recipe offers a balanced bowl packed with protein, fiber, and a delightful citrusy kick, perfect for a wholesome lunch or dinner.
Ingredients
Protein
- 1 lb. boneless skinless chicken breasts, chopped into 1” pieces
Vegetables & Legumes
- 1 large sweet potato/garnet yam (approx. 1 pound), chopped into 1/2“ cubes
- 2 bell peppers (any color combo), chopped into 1” pieces
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can diced fire roasted tomatoes, drained
Fruit
- 1/2 fresh pineapple, chopped (or more to taste)
- 2 avocados, peeled, pitted, sliced or chopped
Spices & Seasonings
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp salt
- 1 tsp brown sugar
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 tablespoon sodium soy sauce
Liquids
- 1 1/2 tablespoons orange juice
- 1 1/2 tablespoons lime juice
- 2 tablespoons olive oil (divided)
Garnish
- Fresh parsley for garnish
Instructions
- Prepare Sweet Potatoes: Place the chopped sweet potatoes in a microwave-safe dish with 1/4 cup water. Cover and microwave for 4 minutes to slightly soften. Drain and set aside for later use.
- Make Citrus Mix: In a small bowl, whisk together orange juice, lime juice, and soy sauce. Set this citrus mixture aside; it will be used to flavor both the chicken and vegetables.
- Season Chicken: Pat the chopped chicken pieces dry completely on the cutting board. In a separate small bowl, combine smoked paprika, garlic powder, onion powder, salt, brown sugar, dried oregano, dried thyme, black pepper, and cayenne pepper (if using) to create the Cajun Spice Mix. Remove 1 tablespoon of this mix and reserve it for the potatoes and beans. Toss the remaining Cajun spice into the chicken to coat evenly.
- Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over high heat. Add chicken in a single layer and let it sear undisturbed for 1-2 minutes. Flip and sear the other side for another 1-2 minutes. Pour in 2 tablespoons of the Citrus Mix, lower heat to medium-high, and cook while stirring until the chicken is cooked through, about 2 minutes. Remove chicken to a plate and cover with foil to keep warm.
- Cook Vegetables: Wipe out the skillet, then heat 1 tablespoon olive oil and 1 tablespoon Citrus Mix over medium-high heat. Add sweet potatoes, bell peppers, and 1 tablespoon reserved Cajun Spice Mix. Stir to combine, then spread into a single layer. Let cook undisturbed for about 2 minutes until potatoes start to char, then stir and cook for an additional 1-2 minutes until potatoes are fork tender. Remove from skillet and keep warm.
- Warm Beans and Tomatoes: Add black beans, drained fire-roasted tomatoes, remaining Citrus Mix, and remaining Cajun Spice Mix to the skillet over medium-high heat. Cook for 2 minutes, stirring occasionally until everything is warmed through.
- Assemble Bowls: Divide the black beans and tomatoes, chicken, and sweet potatoes with peppers evenly among 4 bowls. Top each bowl with fresh sliced avocado, chopped pineapple, and garnish with fresh parsley to serve.
Notes
- Microwaving the sweet potatoes prior to sautéing helps them cook faster and ensures tenderness.
- Adjust the cayenne pepper to increase or decrease the heat level based on preference.
- For added crunch, consider topping bowls with toasted pumpkin seeds or chopped nuts.
- You can substitute chicken breasts with chicken thighs for a juicier alternative, adjusting cooking time as needed.
- If soy sauce sodium content is a concern, use a low-sodium version or tamari to keep the dish halal-friendly.
- Serving with a side of cooked rice or quinoa makes this bowl even more filling.
