Cajun Chicken Sweet Potato Bowl is a warm, satisfying meal packed with smoky chicken, roasted vegetables, tender sweet potatoes, black beans, and corn.
Everything comes together with a cool Cajun yogurt sauce that adds just enough creaminess without making the bowl feel heavy.
You get variety in every serving. The sweet potatoes soften and brown around the edges, while the chicken and vegetables roast with plenty of Cajun seasoning, smoked paprika, and garlic.
Lemon juice adds a bright finish that balances the warm spices.
With 55 grams of protein per serving, this bowl can carry you through a busy afternoon or make a filling dinner after a long day.
It’s also a good choice for meal prep since you can store the roasted ingredients separately from the sauce. Add the black beans and corn when you assemble each bowl, then finish it with parsley and as much sauce as you like.
Why You’ll Love This Cajun Chicken Sweet Potato Bowl
Packed With Protein
Chicken, black beans, and Greek yogurt provide 55 grams of protein in each serving.
Plenty of Texture
You get tender chicken, soft roasted sweet potatoes, crisp-tender vegetables, creamy beans, and a smooth yogurt sauce in every bowl.
Great for Meal Prep
Divide the ingredients into individual containers for easy lunches or ready-to-heat dinners throughout the week.
Easy Sheet Pan Cooking
The chicken, vegetables, and sweet potatoes cook on one large baking sheet. Parchment paper also keeps cleanup manageable.
Ingredient Substitutions
Chicken Thighs
Boneless skinless chicken thighs can replace the chicken breasts. Check that they reach an internal temperature of 165°F before serving.
Different Bell Peppers
Use any combination of bell pepper colors. Orange bell pepper makes a good substitute for red or green.
Plain Yogurt
Plain low-fat or full-fat Greek yogurt can replace the nonfat Greek yogurt.
Fresh Corn
Cooked fresh corn can replace frozen corn in the same amount.
Cilantro
Use chopped cilantro instead of parsley for a different herb finish.
Lime Juice
Fresh lime juice can replace the lemon juice in both the chicken mixture and yogurt sauce.
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Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Cajun Chicken Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Cajun Chicken and Vegetables:
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium green bell pepper cut into 1-inch pieces
- 1 medium yellow bell pepper cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 teaspoon cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
For the Cajun Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- ½ teaspoon cajun seasoning
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
For the Bowls:
- 1 cup frozen corn thawed
- 1 cup black beans drained and rinsed
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes in a large mixing bowl. Add 2 teaspoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread the sweet potatoes over one side of the prepared baking sheet. Bake for 10 minutes.
- Place the chicken, red bell pepper, green bell pepper, and onion in the same mixing bowl.
- Add 1 tablespoon of olive oil, Cajun seasoning, smoked paprika, garlic powder, thyme, salt, and black pepper. Toss until evenly coated.
- Remove the baking sheet from the oven. Turn the sweet potatoes with a spatula. Spread the chicken and vegetables over the empty side of the baking sheet.
- Bake for 18 to 20 minutes. Check that the vegetables are tender and the chicken has reached an internal temperature of 165°F.
- Drizzle the lemon juice over the chicken and vegetables.
- Add the Greek yogurt, lemon juice, water, Cajun seasoning, garlic powder, and salt to a small bowl. Whisk until smooth.
- Divide the sweet potatoes, chicken, vegetables, corn, and black beans among four bowls.
- Drizzle the Cajun yogurt sauce over each bowl. Top with chopped parsley.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the cubes close to ½ inch so they soften within the listed cooking time. Check your Cajun seasoning – Cajun seasoning blends vary in salt and heat. Reduce the added salt if your blend contains a large amount of salt. Leave room on the baking sheet – Spread the ingredients out so they roast instead of steaming. Keep the sauce separate for meal prep – Store the yogurt sauce in a small covered container and add it after reheating.Storing and Reheating
Refrigerate – Store the chicken, vegetables, sweet potatoes, beans, and corn in an airtight container for up to four days. Refrigerate the yogurt sauce separately. Reheat in the microwave – Heat one serving for 1 to 2 minutes, stirring halfway through. Add the cold yogurt sauce after reheating. Reheat in the oven – Place the chicken, vegetables, and sweet potatoes on a baking sheet. Warm at 350°F until heated through. Freeze – Freeze the cooked chicken, sweet potatoes, and vegetables for up to two months. Do not freeze the yogurt sauce because it may separate after thawing.Nutrition
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