Description
A hearty, wholesome BBQ Chicken Sweet Potato Bowl featuring smoky barbecue chicken, caramelized roasted sweet potatoes, and vibrant toppings for a nutrient-dense, customizable meal.
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 large breasts)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ cup BBQ sauce, plus extra for drizzling (optional)
- Optional toppings:
- Avocado, diced
- ½ cup canned corn, drained
- ½ cup black beans, rinsed and drained
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- ¼ cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons sliced green onions
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder. Spread in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- Season chicken lightly with salt and pepper. Heat the remaining olive oil in a skillet over medium heat and cook chicken for 6–7 minutes per side, until it reaches 165°F (74°C). Let rest, then slice or shred and toss with BBQ sauce.
- Divide roasted sweet potatoes among bowls, top with BBQ chicken, and add desired toppings such as avocado, corn, black beans, and extra BBQ sauce.
- For meal prep, store each component separately in airtight containers and assemble when ready to eat.
Notes
- Swap chicken for thighs, BBQ tofu, or chickpeas for variety.
- Add grains like brown rice or quinoa for a heartier meal.
- Experiment with different BBQ sauces to change the flavor profile.
- Store components separately for up to 4 days to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 12g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
