BBQ Chicken Sweet Potato Bowls

$- 2 medium sweet potatoes, diced - 1 pound boneless, skinless chicken breasts - 1 cup barbecue sauce (store-bought or homemade) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup corn (fresh, frozen, or canned) - 1 cup black beans, rinsed and drained - 1 avocado, sliced - ¼ cup chopped fresh cilantro for garnish You can swap sweet potatoes for regular potatoes if you prefer. For a lighter option, use skinless chicken thighs. If you want to make this dish vegetarian, try using jackfruit or tofu instead. The barbecue sauce can be homemade or store-bought. Just check for flavors you like! Fresh corn adds sweetness, but frozen or canned corn works well too. Use ripe avocados for the best taste and texture. - Baking sheet - Medium saucepan - Mixing bowl - Two forks for shredding chicken - Knife and cutting board - Measuring spoons and cups These tools will help you create the perfect BBQ Chicken Sweet Potato Bowls. They make the prep easy and keep your kitchen organized. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This helps the sweet potatoes cook well. While the oven heats, you can start prepping your sweet potatoes. Dice two medium sweet potatoes into small cubes. In a bowl, mix the diced sweet potatoes with one tablespoon of olive oil, one teaspoon of smoked paprika, one teaspoon of garlic powder, and salt and pepper. Toss until all pieces are coated well. Spread them on a baking sheet in a single layer for even cooking. While the sweet potatoes bake, it’s time to cook the chicken. Take one pound of boneless, skinless chicken breasts. Season them with salt and pepper to taste. Heat a medium saucepan over medium heat. Cook the chicken for about six to seven minutes on each side. You want the chicken to cook through until the juices run clear. After cooking, remove the chicken from heat and shred it using two forks. Toss the shredded chicken with one cup of barbecue sauce until it’s fully coated. As the sweet potatoes bake, add one cup of corn to the baking sheet in the last five minutes of cooking. This warms the corn nicely. Once everything is ready, it’s time to assemble the bowls. Divide the roasted sweet potatoes and corn evenly among four bowls. Top each bowl with the shredded BBQ chicken and one cup of rinsed and drained black beans. Finish by adding a few slices of avocado on top. Don’t forget to garnish with ¼ cup of chopped fresh cilantro for a pop of color! To make sweet potatoes shine, start by choosing firm, smooth ones. Dicing them into even pieces helps them cook better. Toss them in olive oil and seasonings. I like smoked paprika and garlic powder for a warm flavor. Bake at 425°F (220°C) for about 25 minutes. Flip them halfway for even cooking. Look for a golden color and a soft center. This way, you get sweet, tender bites with a touch of crisp. Shredding chicken can be simple. After cooking, let the chicken rest for a few minutes. Use two forks to pull apart the meat. Start at one end and work your way down. The chicken should come apart easily. If it’s tough, it may need more cooking. Once shredded, mix it with barbecue sauce. This adds flavor and keeps it moist. Serving is key to any meal. Use bright, colorful bowls to show off your dish. Layer the roasted sweet potatoes, corn, and shredded chicken for a nice look. Add black beans and avocado on top. For a finishing touch, sprinkle chopped cilantro. Drizzle a bit more barbecue sauce on top, too. This makes the dish pop and adds extra flavor. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe and juicy results. Customize Your BBQ Sauce: Experiment with different flavors by adding honey, mustard, or hot sauce to your barbecue sauce for a unique twist. Texture Variation: For added crunch, consider roasting some nuts or seeds and sprinkling them on top of the bowls before serving. Meal Prep Friendly: Prepare extra sweet potatoes and chicken to use in salads or wraps throughout the week for quick and healthy meals. {{image_2}} You can change the protein in this dish. Try using tofu for a vegetarian option. It absorbs flavors well when marinated. You can also use grilled shrimp or beef for a twist. These options keep the meal fun and tasty. Toppings bring more flavor and texture. You can add cheese, like cheddar or feta, for creaminess. Sour cream or Greek yogurt adds a tangy touch. Fresh salsa or pico de gallo can give it a fresh kick. You might even want to sprinkle on some crushed tortilla chips for crunch. Switching up the BBQ sauce can change the whole bowl. Use a spicy sauce for heat or a sweet one for a different taste. You can mix in some honey or mustard for a unique twist. Adding spices like cayenne or chili powder can also bring a new depth of flavor. Don’t be afraid to experiment! To store leftovers, use airtight containers. They keep food fresh and safe. Place the sweet potato bowls in the fridge. They last up to four days. Make sure to cool the food before sealing it. This helps prevent sogginess. To reheat, use the microwave or oven. For the microwave, place the bowl inside for two to three minutes. Stir halfway through for even heating. If using the oven, preheat it to 350°F (175°C). Heat for about 10-15 minutes. Cover with foil to keep moisture in. You can freeze the BBQ chicken and sweet potatoes. Use freezer-safe containers for best results. Label each container with the date. They stay good for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned before. This keeps the flavor intact. Yes, you can. Cook the sweet potatoes and chicken early. Store them in the fridge. Keep the barbecue sauce separate. This keeps the chicken moist. Reheat everything when you are ready to eat. To make this dish healthier, use less barbecue sauce. You can also add more veggies. Try spinach or kale for extra nutrients. Swap black beans for lentils for more protein. Use a low-sugar BBQ sauce too. Great sides include a fresh salad or steamed broccoli. You might also enjoy coleslaw. These options add crunch and balance the meal. Cornbread can be a nice touch, too. Yes, you can use other veggies. Bell peppers, zucchini, or even broccoli work well. Roast them with the sweet potatoes for a tasty mix. Just adjust cooking time if needed. Choose a barbecue sauce that you enjoy. A smoky sauce adds depth. You can also use a sweet or tangy sauce for variety. Homemade BBQ sauce gives you control over flavors and ingredients. This blog post covered all you need to know about BBQ Chicken Sweet Potato Bowls. We looked at key ingredients, tips for cooking, and how to customize this dish. You learned about storage options and answered common questions to help you succeed. In summary, this recipe is easy to make and delicious. Try different toppings and flavors for fun variations. Enjoy your cooking adventure!$

BBQ Chicken Sweet Potato Bowls

A delicious and healthy bowl featuring roasted sweet potatoes, BBQ chicken, corn, black beans, and avocado.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

2 medium sweet potatoes, diced
1 pound boneless, skinless chicken breasts
1 cup barbecue sauce
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
to taste salt and pepper
1 cup corn
1 cup black beans, rinsed and drained
1 whole avocado, sliced
0.25 cup chopped fresh cilantro for garnish

Instructions

Preheat your oven to 425°F (220°C).
In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, and salt and pepper. Spread them on a baking sheet in a single layer.
Bake the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are tender and lightly crispy, flipping halfway through.
While the sweet potatoes are baking, season the chicken breasts with salt and pepper. In a medium saucepan, cook the chicken over medium heat for about 6-7 minutes on each side, or until cooked through and juices run clear.
Once the chicken is cooked, remove it from the heat and shred it using two forks. Toss the shredded chicken with the barbecue sauce until evenly coated.
In the last 5 minutes of baking the sweet potatoes, add the corn to the baking sheet so it warms through.
To assemble the bowls, divide the roasted sweet potatoes and corn among four bowls. Top each bowl with shredded BBQ chicken, black beans, and a few slices of avocado.
Garnish with fresh cilantro before serving.

Notes

Serve in vibrant bowls to showcase the colorful ingredients; drizzle a little extra barbecue sauce on top for added flavor and appeal.

Keyword BBQ, chicken, healthy bowl, sweet potatoes