Cajun Chicken & Sweet Potato Bowls with Avocado Cream 🤤
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp Cajun seasoning
1 tbsp olive oil
1 large sweet potato, peeled and diced
1 red bell pepper, chopped
1/2 red onion, chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup cooked quinoa
1 avocado, ripe
1/4 cup lime juice
2 tbsp cilantro, chopped
Salt and pepper to taste
Instructions:
1. Prepare the chicken: In a medium bowl, toss the chicken cubes with Cajun seasoning and salt and pepper.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
3. Roast the sweet potato: Preheat oven to 400°F (200°C). Toss the diced sweet potato, red bell pepper, and red onion with a little olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
4. Make the avocado cream: While the vegetables are roasting, mash the avocado in a small bowl. Stir in the lime juice, cilantro, salt, and pepper until smooth and creamy. Adjust seasonings to your liking.
5. Assemble the bowls: Divide the cooked quinoa among four bowls. Top with the roasted sweet potato mixture, cooked chicken, and black beans.
6. Garnish and serve: Dollop a generous spoonful of avocado cream over each bowl. Garnish with extra cilantro, if desired, and serve immediately. Enjoy!