Description
These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and nutritious meal option that is perfect for meal prep or a family dinner. Tender roasted sweet potatoes, flavorful BBQ chicken, and a variety of toppings come together for a satisfying dish.
Ingredients
Scale
Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
BBQ Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup barbecue sauce
Bowls:
- 4 cups cooked brown rice or quinoa
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red onion
- 1 avocado, sliced
- Chopped fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Preheat oven to 425°F. Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and slightly crispy.
- Season the chicken breasts with salt and pepper. Grill or pan-sear over medium heat for 6–7 minutes per side. Brush with barbecue sauce during the last few minutes of cooking. Let rest, then slice.
- Assemble the bowls: Divide rice or quinoa among four bowls. Top with sweet potatoes, sliced BBQ chicken, black beans, corn, red onion, and avocado. Drizzle with extra BBQ sauce if desired. Garnish with cilantro and lime wedges.
Notes
- You can use rotisserie chicken tossed in BBQ sauce as a shortcut.
- Swap brown rice with cauliflower rice for a lower-carb option.
- Add a dollop of Greek yogurt or ranch for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 10g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 75mg
