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Get ready to spice up your meal prep with these bold and flavorful meal prep Cajun chicken and sweet potato bowls! Packed with juicy Cajun-seasoned chicken breast, roasted sweet potatoes, and a zesty veggie salsa topped with jalapeño, cilantro, and a splash of lemon juice, this dish is anything but boring. It’s easy to make, full of color, and perfect for prepping ahead. If you’re craving something hearty, healthy, and full of that signature Cajun kick—this one’s a keeper.
Tender, spicy chicken pairs with a vibrant fresh vegetable salsa and tender sweet potatoes to make these meal prep Cajun chicken and sweet potato bowls.
Some more meal prep ideas to try are firecracker beef, Caprese chicken, Greek salad, and buffalo chicken bowls.
Why You’ll Love It
A convenient choice: Meal prepping is so convenient, as you can just grab a chicken and sweet potato bowl whenever you’re hungry.
Scrumptious flavors: The combination of succulent chicken, tender sweet potatoes and a crisp fresh salsa is just so good in these simple Cajun chicken and sweet potato bowls.
Simple to make: You’ll simply roast the sweet potatoes and chicken, make the salsa, and divide everything between meal prep containers.
Gluten-free and dairy-free: This meal prep recipe is free from both gluten and dairy.
Cajun Chicken Sweet Potato Bowl Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: I like to use boneless skinless chicken. You could use chicken thighs if you prefer.
Sweet potatoes: The sweet flavor contrasts nicely with the savory and spicy flavors in the dish.
Seasonings: I used Cajun seasoning, garlic powder, and some salt and black pepper for flavor.
Salad vegetables: You need cherry tomatoes, green bell pepper and red onion for the salsa.
Jalapeno: Adds a little heat.
Fresh cilantro: Pairs so well with Cajun flavors.
Lemon juice: Use fresh lemon juice for the best taste.
How to Make Cajun and Sweet Potato Meal Prep
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the chicken and sweet potatoes: Toss the sweet potatoes with olive oil, salt, black pepper, and garlic powder. Toss the chicken with the Cajun seasoning, olive oil, black pepper and garlic powder.
Roast: Arrange the chicken and sweet potatoes on a large sheet pan and roast, removing the chicken when it’s cooked through and cooking the sweet potatoes until tender.
Make the salsa: Combine the tomatoes, bell pepper, red onion, jalapeno, cilantro, lemon juice, oil, salt, and black pepper.
Assemble: Divide the roasted chicken and sweet potatoes between 4 meal prep containers and either divide the salsa between 4 small dressing containers or keep it in one large, covered bowl until serving.
Substitutions and Variations
Chicken breasts: Use shrimp, chicken thighs, rotisserie chicken, turkey breast, or andouille sausage.
Add greens: Add some fresh spinach, arugula or kale before serving. Or add green beans to the sheet pan about 20 minutes before the end of the cooking time.
Sweet potatoes: Substitute butternut squash or pumpkin.
Cilantro: Substitute fresh parsley or basil.
Lemon juice: Substitute lime juice.
Cajun seasoning: Use taco seasoning or fajita seasoning instead.
Sweeten the chicken: Add a little brown sugar for a touch of sweetness.
Add roasted veggies: Add broccoli, bell peppers, cauliflower, zucchini, or asparagus to the sheet pan.
Adjust the spice: Make it spicier by adding red pepper flakes or doubling up on the jalapeno. You could swap the jalapeno for a serrano pepper. If you want it milder, omit the jalapeno and use a little less Cajun seasoning.
Serving Suggestions
With a side salad: Enjoy a charred zucchini salad or asparagus fennel salad on the side.
Make tacos: Spoon the chicken and potatoes into soft tortillas, adding the salsa and a dollop of sour cream on top. Pair your tacos with smoked elote (Mexican street corn).
With soup: Enjoy a cup of soup on the side, maybe turkey vegetable soup, and perhaps some homemade Irish soda bread too.
How to Store Cajun Chicken and Sweet Potatoes
Store: Store chicken and sweet potatoes in airtight containers in the refrigerator for up to 4 days. Keep the salsa separately in dressing containers or in a large covered container in the refrigerator.
Freeze: You can freeze the chicken and sweet potatoes but not the salsa. It will be good for up to 3 months.
Thaw: Defrost the chicken and sweet potatoes overnight in the refrigerator.
Reheat: Warm the chicken and sweet potatoes back up in the microwave for 2 minutes, and then top with chilled or room temperature salsa just before serving.
Top Tips
Uniform chopping: Be sure to dice the chicken and sweet potatoes into uniform pieces to ensure even cooking.
Use a large sheet pan: Use a large sheet pan (or a pair of smaller ones) to give everything enough space to cook. If the baking sheet is too crowded, the chicken and sweet potatoes will steam instead of roasting and they won’t crisp up.
Adjust the salt: Some Cajun seasoning brands don’t have salt in them, so you’ll need to adjust the salt to your preference.
Cajun Chicken and Sweet Potato Meal Prep FAQs
I used these containers. You can use them in the microwave and dishwasher. If you want to pack the salsa separately, these small condiment containers are ideal.
Brands differ but salt, black pepper, garlic powder, cayenne pepper, thyme, onion powder, paprika, and oregano are typical ingredients. Some variations also have white pepper, cumin or other herbs. If you don’t have Cajun seasoning, you can combine these ingredients to make your own version.
Best Cajun Chicken Sweet Potato Bowl Recipe
Meal Prep Cajun Chicken and Sweet Potato Bowls
Equipment
- Baking Sheet 13 x 18-Inch
- Wooden Spoon or Spatula
- Salad Dressing To Go Container Small, Optional
Ingredients
- 4 chicken breasts, boneless and skinless, cut into bite-sized pieces
- 4 sweet potatoes, peeled and diced
- 2 ½ Tablespoons olive oil
- 1 ½ Tablespoons Cajun seasoning
- 1 Teaspoon salt
- 1 ½ Teaspoons black pepper, freshly cracked
- 1 ½ Teaspoons garlic powder
For the Salsa:
- 1 Cup cherry tomatoes, diced
- 1 bell pepper, green, diced
- 1 red onion, small, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ Cup cilantro, freshly chopped
- juice of ½ lemon
Instructions
- Preheat the oven to 425°F.
Cook the Chicken and Potatoes:
- Toss sweet potatoes, 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder in a large mixing bowl. Arrange sweet potatoes on one side of a large sheet pan.
- Toss chicken, Cajun seasoning, 1 tablespoon olive oil, ½ teaspoon black pepper, and ½ teaspoon garlic powder in a large bowl. Arrange chicken in a single layer on the same sheet pan, opposite the sweet potatoes.
- Roast in the preheated oven for 12 to 15 minutes.
- Remove the chicken from the sheet pan when it's done and set it aside on a plate. Stir the sweet potatoes and roast for another 5 to 10 minutes, or until they're cooked through and tender.
Make the Salsa:
- Combine tomatoes, bell pepper, red onion, jalapeno, cilantro, lemon juice, ½ tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Stir to combine.
Assemble the Meal Prep Containers:
- Divide the roasted chicken and sweet potatoes into 4 meal prep containers. Add the salsa to individual dressing containers or store salsa in a large, covered mixing bowl until ready to serve.
Notes
Use a large sheet pan: Use a large sheet pan (or a pair of smaller ones) to give everything enough space to cook. If the baking sheet is too crowded, the chicken and sweet potatoes will steam instead of roasting and they won’t crisp up.
Adjust the salt: Some Cajun seasoning brands don’t have salt in them, so you’ll need to adjust the salt to your preference.
Meal prep Cajun chicken and sweet potato bowls make a tasty, healthy meal. The Cajun seasoning adds piquant, fragrant flavor to the chicken while the sweet potatoes are flavored simply with garlic. These roasted ingredients are served with a fresh salsa that combines cherry tomatoes, red onion and bell pepper with jalapeno, cilantro and lemon juice. If you like spicy food, you’ll love it and, if not, you can adjust the spice level to your preference.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This recipe was a game changer for my meal prep routine. The spice on the chicken is just right and the sweet potatoes balance it out beautifully.
The chicken has that spicy kick, the sweet potatoes balance it out perfectly, and the fresh salsa on top ties it all together. It’s hearty, colorful, and seriously satisfying.