Description
These BBQ Chicken & Roasted Sweet Potato Bowls are the perfect combination of smoky, savory, and sweet. The roasted sweet potatoes, BBQ-coated chicken, fresh avocado, and crunchy corn come together in a bowl that’s as satisfying as it is healthy. Whether you’re meal-prepping or feeding your family, this recipe is sure to impress!
Ingredients
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2 medium sweet potatoes, peeled and cubed
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2 tbsp olive oil
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Salt and pepper, to taste
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1 tsp paprika (optional)
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2 chicken breasts (or thighs)
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1/2 cup BBQ sauce (store-bought or homemade)
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1/2 cup corn (fresh, grilled, or canned)
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1 avocado, sliced
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1/4 red onion, thinly sliced
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Fresh greens (spinach, arugula, or mixed greens)
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Optional: Cilantro or parsley for garnish
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Optional: Lime wedges for serving
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Optional: Tahini or yogurt dressing for drizzling
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
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Toss the sweet potatoes in olive oil, salt, pepper, and paprika. Spread them in an even layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.
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Cook the chicken: Season the chicken with salt and pepper, then cook on your preferred method (grill, pan-sear, or bake). Bake at 400°F for 20–25 minutes, or until cooked through. Let it rest, then shred or slice.
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Mix the BBQ sauce: Toss the cooked chicken in BBQ sauce until fully coated.
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Assemble the bowls: Start with a base of greens. Add roasted sweet potatoes, BBQ chicken, corn, avocado, and red onion.
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Optional garnish: Top with cilantro, parsley, or a drizzle of dressing. Squeeze lime wedges over the top before serving.
Notes
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For added crunch, sprinkle pumpkin seeds or chopped nuts on top.
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If meal prepping, store components separately in airtight containers for up to 3–4 days.
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Try adding a sprinkle of feta cheese for extra flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes