Description
These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and nutritious meal option that’s perfect for lunch or dinner. Packed with flavor and wholesome ingredients, this dish is easy to prepare and sure to satisfy your taste buds.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes (peeled and diced)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
BBQ Chicken:
- 2 cups cooked shredded chicken
- ½ cup barbecue sauce
Bowls:
- 1 cup cooked brown rice or quinoa
- 1 cup canned black beans (rinsed and drained)
- ½ cup corn (fresh, frozen, or canned)
- ¼ cup diced red onion
- 1 avocado (sliced)
- Chopped fresh cilantro and lime wedges for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast Sweet Potatoes: Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
- Warm Chicken: In a skillet over medium heat, warm the shredded chicken with barbecue sauce until heated through.
- Assemble Bowls: Divide rice or quinoa among four bowls. Top with roasted sweet potatoes, BBQ chicken, black beans, corn, red onion, and avocado slices.
- Garnish: Garnish with cilantro and lime juice before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- You can serve over greens for a low-carb option.
- Drizzle with ranch or chipotle mayo for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 10g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
