Name: Blackened Chicken and Sweet Potato Bowls with Wild Rice, Kale, and Hot Honey Dressing Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1 cup wild rice; 3 cups low-sodium chicken broth; ½ teaspoon kosher salt; 1 large sweet potato, diced (about 4 cups); 1 tablespoon olive oil; ½ teaspoon kosher salt; 2 teaspoons blackening spice blend (from above); 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; 1 ½ pounds boneless skinless chicken breasts; 1 ½ teaspoons kosher salt; 1 teaspoon arrowroot or tapioca flour; 2 tablespoons olive oil; Remaining blackening spice blend mixed with salt and arrowroot from above; 4 cups thinly shredded red cabbage; 4 cups thinly sliced lacinato kale (ribs removed); ½ cup chopped cilantro

Jump to Recipe· 4.3 from 10 reviews

There is something truly magical about the Blackened Chicken and Sweet Potato Bowls with Wild Rice, Kale, and Hot Honey Dressing Recipe that brings together bold flavors and vibrant textures in one gorgeous, nourishing bowl. This dish combines perfectly seasoned blackened chicken with tender roasted sweet potatoes, fluffy wild rice, and fresh kale, all tied together by a slightly spicy, sweet, and tangy hot honey dressing. It’s a wholesome, gluten-free, and dairy-free meal that’s as colorful on the plate as it is satisfying to eat. If you’re looking for a recipe to impress your taste buds and keep hunger at bay, these bowls are exactly what you need.

Ingredients You’ll Need

Several raw chicken pieces lay flat on white parchment paper over a white marbled surface. The chicken is covered in a light brown spice mix, unevenly spread with some patches more heavily coated. Metal tongs rest at the top side of the image, with purple cabbage and green leafy herbs visible in the top right corner. The textures show the moist, smooth chicken skin beneath the grainy spice powder. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Blackened Chicken and Sweet Potato Bowls with Wild Rice, Kale, and Hot Honey Dressing Recipe lies in the simplicity yet thoughtful choice of ingredients. Each element plays a crucial role, from the smoky, spicy blackening spice to the sweet caramelized potatoes, and the fresh, slightly bitter kale to the warming chick broth-infused wild rice. Together, they create a harmony of flavors, textures, and colors that elevate an ordinary bowl into something extraordinary.

Paprika: Provides a smoky base note that’s essential for the blackening spice blend.
Cayenne pepper (optional): Adds a gentle kick to awaken your palate without overpowering.
Dried thyme: Gives a subtle herby aroma that complements both chicken and dressing.
Garlic powder: Boosts savory depth essential for the spice mixture and dressing.
Freshly ground black pepper: Imparts a sharp, fragrant spiciness in the seasoning.
Dried rosemary: Adds an earthy, pine-like scent perfect for roasting sweet potatoes.
Wild rice: This nutty grain forms a fluffy, textured base that’s heartier than regular rice.
Low-sodium chicken broth: Used for cooking rice to add subtle richness and flavor.
Kosher salt: Enhances all the other flavors, bringing balance throughout the dish.
Sweet potato: Adds natural sweetness and vibrant orange color, roasted to tender perfection.
Olive oil: Essential for roasting and searing, brings golden warmth and moisture.
Dijon mustard: Forms a tangy, creamy base in the hot honey dressing.
Honey: Adds natural sweetness with a touch of stickiness that melds perfectly with heat.
Apple cider vinegar: Brings brightness that cuts through the richness of the dish.
Fresh lemon juice: Adds zesty freshness and balances sweetness in the dressing.
Minced garlic: Infuses sharp pungency directly into the dressing for deeper flavor.
Boneless skinless chicken breast: Lean and versatile, perfect for blackening and slicing thin.
Arrowroot or tapioca flour: Helps the seasoning adhere and crisps the chicken perfectly.
Red cabbage: Shredded for crunch and color contrast against kale and rice.
Lacinato kale: Adds hearty chewiness and earthiness that stands up to the bold dressing.
Cilantro: Fresh and herbaceous, giving pops of green and freshness.
Smoked almonds: Provide unexpected smoky crunch that finishes the bowl with flair.

How to Make Blackened Chicken and Sweet Potato Bowls with Wild Rice, Kale, and Hot Honey Dressing Recipe

Step 1: Mix the Blackening Spice

Start by combining paprika, cayenne pepper, dried thyme, garlic powder, ground black pepper, and dried rosemary in a small bowl. This spice blend will be the heart of the dish, giving the chicken and sweet potatoes their signature blackened flavor with smoky warmth and a hint of herbal complexity.

Step 2: Cook the Wild Rice

Rinse the wild rice under cold water until the water runs clear to remove extra starch, then transfer to a pot with low-sodium chicken broth and kosher salt. Bring it to a boil over medium-high heat, reduce to low, cover, and simmer for about 40 minutes until tender and fluffy. Once cooked, let it steam with the lid off and a dish towel placed on top; this keeps the grains distinct and extra light, making the perfect base for your bowl.

Step 3: Roast the Sweet Potatoes

While the rice cooks, prepare the sweet potatoes by tossing diced cubes with olive oil, salt, and 2 teaspoons of the blackening spice blend. Spread them evenly on a parchment-lined baking sheet and roast at 425°F for 25 to 30 minutes, turning halfway through. This not only softens the sweet potatoes but also creates beautiful golden edges that balance sweetness with spice perfectly.

Step 4: Make the Hot Honey Dressing

In a wide-mouth jar, combine Dijon mustard, olive oil, honey, apple cider vinegar, lemon juice, minced garlic, cayenne pepper, dried thyme, and salt. Shake vigorously until the dressing is smooth and emulsified. This hot honey dressing adds layers of sweet heat and tangy brightness that tie the whole bowl together, making every bite vibrant and memorable.

Step 5: Prepare and Sear the Chicken

Pound chicken breasts evenly to about ¼-inch thickness for quick, even cooking. Mix the remaining blackening spice with kosher salt and arrowroot flour, then coat the chicken fully. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown on each side and cooked through, roughly 3 to 4 minutes per side. Let the chicken rest before slicing it thinly to maintain juiciness and create perfect bite-sized strips for your bowls.

Step 6: Assemble the Bowls

In a large mixing bowl, toss shredded red cabbage, thinly sliced lacinato kale ribs removed, and chopped cilantro with a few spoonfuls of the hot honey dressing. Distribute these greens evenly into four serving bowls, then layer with fluffy wild rice and roasted sweet potatoes. Top each bowl with sliced blackened chicken and a sprinkle of chopped smoked almonds for smoky crunch. Finish with an extra drizzle of hot honey dressing to leave every forkful bursting with flavor.

How to Serve Blackened Chicken and Sweet Potato Bowls with Wild Rice, Kale, and Hot Honey Dressing Recipe

A white bowl holds a colorful layered dish starting with a base of dark wild rice on the right side and some shredded purple cabbage mixed with green leafy vegetables on the left. On top, there are several pieces of grilled chicken with dark grill marks, placed in the front center and spreading to the left, showing a cooked light brown interior. Around the chicken, there are golden brown roasted cubes of sweet potato scattered mostly on the right and some near the cabbage on the left. Small light brown chopped nuts are sprinkled across the dish. A tan creamy sauce is being poured over the center from a clear glass container held above. The bowl sits on a blue and white textured cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped smoked almonds adds not only delightful texture but also a rich smoky contrast that complements the blackened chicken brilliantly. Fresh cilantro leaves scattered on top bring fresh herbal brightness that balances the smoky and sweet elements perfectly, making every bite lively and fresh.

Side Dishes

This bowl is quite substantial on its own, but if you want to add a little extra, try serving with a light cucumber and tomato salad or a simple avocado salsa. These fresh sides will add cool creaminess and juicy crunch, complementing the spicy and hearty flavors of the bowl without overwhelming them.

Creative Ways to Present

For a stunning presentation, consider serving these bowls in rustic ceramic dishes or vibrant colorful bowls to highlight the feast of colors inside. You can also prepare all components separately in pretty serving bowls and let guests assemble their own bowls at the table for a fun, interactive experience that will surely spark conversation.

Make Ahead and Storage

Storing Leftovers

Store leftover components separately in airtight containers to maintain freshness and texture. The blackened chicken, roasted sweet potatoes, and cooked wild rice all keep well for up to 3 days in the refrigerator. Keep the kale and cabbage salad undressed to prevent sogginess and dress it just before serving.

Freezing

The chicken, roasted sweet potatoes, and wild rice freeze beautifully in separate containers or freezer bags for up to 2 months. When ready to enjoy, thaw in the fridge overnight for best texture. Avoid freezing the fresh salad or dressing, as they lose their vibrant textures and flavors upon thawing.

Reheating

Reheat the chicken and sweet potatoes gently in a skillet over medium heat to maintain crispness and avoid drying out. The wild rice can be refreshed by steaming or microwaving with a sprinkle of water to restore moisture. Add fresh kale and cabbage salad and drizzle with the hot honey dressing once all other ingredients are warm and ready to serve.

FAQs

Can I use regular white rice instead of wild rice?

Absolutely! While wild rice adds a wonderful nutty flavor and chewy texture, you can substitute with jasmine or basmati rice for a lighter, fluffier base. Just adjust the cooking times according to package instructions.

Is the cayenne pepper necessary in the recipe?

The cayenne pepper adds a gentle heat that enhances the blackened spice and the hot honey dressing. However, it’s optional if you prefer a milder version—just omit or reduce the amount to suit your heat tolerance.

Can I make this recipe vegetarian or vegan?

Yes! Swap the chicken for roasted chickpeas or blackened tofu, and use vegetable broth instead of chicken broth. Replace honey with maple syrup in the dressing to keep it vegan while still maintaining that perfect balance of sweet and spicy flavors.

How spicy is the hot honey dressing?

The dressing has a subtle spicy kick thanks to a small amount of cayenne pepper, balanced by the sweetness of honey and tanginess from vinegar and lemon juice. You can always adjust the cayenne up or down depending on your preference.

What’s the best way to shred kale for this recipe?

Remove the tough ribs from the kale leaves by folding them in half and slicing along the rib. Then slice the leaves thinly into strips. This tenderizes the kale and makes it easier to eat while allowing it to soak up the dressing beautifully.

Final Thoughts

If you’re searching for a meal that’s bursting with flavor, texture, and a hint of spice, the Blackened Chicken and Sweet Potato Bowls with Wild Rice, Kale, and Hot Honey Dressing Recipe is an absolute winner. It’s the kind of dish that makes weekday dinners feel special and feeds both body and soul. I can’t wait for you to try it and enjoy the delicious harmony of tastes and colors in every bowl!