Description
These BBQ Chicken & Roasted Sweet Potato Bowls are a perfect combination of smoky, sweet, and savory flavors. They make for a hearty, nutritious meal that’s as satisfying as it is delicious. Plus, you can customize the toppings to your liking, making it a versatile dish that works for everyone.
Ingredients
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2 boneless, skinless chicken breasts or thighs
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2 medium sweet potatoes, peeled and diced
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1 tablespoon olive oil
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Salt and pepper to taste
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1/2 cup BBQ sauce (sugar-free or your favorite variety)
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1 cup cooked brown rice or quinoa
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1/2 cup black beans, drained and rinsed
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1/2 cup corn (fresh, canned, or frozen and thawed)
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1/4 red onion, thinly sliced
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1 ripe avocado, sliced
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Fresh cilantro for garnish
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Lime wedges for serving
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Toss the diced sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until they’re tender and caramelized at the edges.
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Season and cook the chicken in a skillet over medium heat for 5–7 minutes per side, or until fully cooked through and nicely browned. Shred or slice the chicken and toss it in your favorite BBQ sauce.
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Warm the rice or quinoa in the microwave or on the stovetop.
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Assemble your bowls: Start with rice or quinoa, then top with BBQ chicken, roasted sweet potatoes, black beans, corn, and red onion. Add avocado slices and garnish with cilantro and a squeeze of lime juice.
Notes
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For a grain-free version, skip the rice or quinoa and serve everything over a bed of leafy greens like spinach.
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Add roasted bell peppers, zucchini, or steamed broccoli for extra veggies.
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For meal prep, store each component separately and assemble fresh when ready to eat.
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You can substitute the chicken with turkey, beef, or even tofu for a different protein choice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes