Description
These BBQ Chicken Sweet Potato Bowls are a delicious and healthy meal option that combines the smoky flavors of BBQ chicken with the sweetness of roasted sweet potatoes. Packed with protein and fiber, this dish is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes (peeled and cubed)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
BBQ Chicken:
- 2 cups cooked shredded chicken breast
- 1/2 cup BBQ sauce (plus more for drizzling)
Additional Toppings:
- 1/2 cup canned black beans (rinsed and drained)
- 1/2 cup corn (fresh, canned, or thawed from frozen)
- 1/4 cup diced red onion
- 1/2 avocado (sliced)
- 1/4 cup chopped fresh cilantro
- Optional toppings: lime wedges, jalapeño slices, Greek yogurt or ranch drizzle
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the BBQ Chicken: Mix the shredded chicken with BBQ sauce. Warm gently in a skillet or microwave.
- Assemble the Bowls: Divide the roasted sweet potatoes among 2–3 bowls. Top with BBQ chicken, black beans, corn, red onion, and avocado slices. Garnish with cilantro and any additional toppings.
- Serve: Serve immediately with a drizzle of extra BBQ sauce or yogurt-based dressing.
Toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes, flipping halfway through, until tender and caramelized.
Notes
- This recipe is great for meal prep—keep ingredients separate until ready to reheat and serve.
- Swap the chicken for jackfruit or tofu for a vegan option.
- Use homemade or low-sugar BBQ sauce for a cleaner version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg
