Wholesome Blackened Chicken & Brown Rice Bowl

Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine chopped sweet potatoes, olive oil, kosher salt, and ground cumin. Toss until evenly coated, spread on a baking sheet, and roast for 15-20 minutes or until soft.

In a small bowl, mix together garlic powder, paprika, oregano, onion powder, kosher salt, and cayenne pepper.

Place chicken tenders in a large bowl and toss with the seasoning mix, making sure they are evenly coated. Heat a large cast iron skillet over medium heat and add 2 teaspoons of olive oil. Once the pan is hot, cook the chicken until blackened and cooked through, about 3-4 minutes per side. Remove from the pan and set aside.

In the same pan, add 1 tablespoon of olive oil, chopped onion, shaved Brussels sprouts, and minced garlic. Sauté until softened, about 5 minutes. Add rinsed black beans and cook for another 1-2 minutes. Season with salt and pepper to taste, and remove from heat.

Cook brown rice according to package directions, then toss with chopped cilantro, and season with salt and pepper to taste.

In a bowl, mash a ripe avocado with a fork until smooth. Stir in plain Greek yogurt, then add the fresh lemon juice and mix thoroughly. Season with salt and pepper to taste.

Divide the cilantro brown rice equally among four bowls. Top each bowl with the onion Brussels sprout mixture, roasted sweet potatoes, and blackened chicken. Drizzle with avocado cream and garnish with extra chopped cilantro, if desired.