Let’s dive into the process of creating these vibrant bowls. With each step, remember that cooking is as much about the journey as it is about the destination.

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on the prepared baking sheet.
3. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, turning halfway through.
4. Meanwhile, rub the chicken breasts with Cajun seasoning, ensuring they are well coated.
5. Heat the remaining olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
6. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
7. In the same skillet, add the sliced bell pepper and corn. Sauté them for about 5 minutes until they’re slightly charred and softened.
8. To assemble the bowls, divide the roasted sweet potatoes, chicken strips, sautéed vegetables, and avocado slices among four bowls.
9. Sprinkle each bowl with fresh cilantro and a squeeze of lime juice just before serving.