BBQ Chicken Sweet Potato Bowl Recipe

Introduction

This BBQ Chicken Sweet Potato Bowl is a hearty and flavorful meal perfect for busy weeknights. Combining tender baked sweet potatoes with smoky BBQ chicken and fresh toppings, it’s a balanced dish that’s both satisfying and nutritious.

Ingredients

• 2 large sweet potatoes
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup BBQ sauce
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/4 cup red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Wash and dry the sweet potatoes. Pierce each sweet potato several times with a fork.
3. Step 3: Place the sweet potatoes on a baking sheet. Rub them with a little olive oil and sprinkle with salt and pepper. Bake for about 40-45 minutes, or until tender when pierced with a fork.
4. Step 4: While the sweet potatoes are baking, season the chicken breasts with salt and pepper on both sides.
5. Step 5: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side.
6. Step 6: Remove the chicken from the skillet and let it rest for a few minutes. Dice the chicken into bite-sized pieces and toss with BBQ sauce until evenly coated.
7. Step 7: In a small bowl, mix the black beans and corn together.
8. Step 8: Once the sweet potatoes are done, remove from the oven and let cool slightly. Slice them open lengthwise and gently fluff the insides with a fork.
9. Step 9: To assemble each bowl, add half of a baked sweet potato. Top with BBQ chicken, a spoonful of the black bean and corn mixture, chopped red onion, diced avocado, and fresh cilantro.
10. Step 10: Serve with lime wedges on the side for squeezing over the top.

Tips & Variations

• For extra flavor, marinate the chicken in BBQ sauce for 30 minutes before cooking.
• Swap black beans for pinto beans or chickpeas if preferred.
• Use smoked paprika or chili powder to add a smoky, spicy kick to the chicken seasoning.
• To make it vegetarian, replace the chicken with roasted or grilled portobello mushrooms.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. For best texture, add fresh avocado and cilantro after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes instead of fresh?

Fresh sweet potatoes work best for this recipe as they hold their shape and texture well when baked. Frozen can be used but may become mushy and less flavorful.

Can I prepare the components ahead of time?

Yes, you can bake the sweet potatoes and cook the chicken in advance. Store them separately and assemble the bowls just before serving for the freshest taste.

BBQ Chicken Sweet Potato Bowl Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

A hearty and flavorful BBQ Chicken Sweet Potato Bowl featuring tender roasted sweet potatoes topped with juicy BBQ-coated chicken, black beans, corn, fresh avocado, red onion, and cilantro. This wholesome dish combines comforting textures and vibrant flavors, perfect for a nutritious lunch or dinner.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Baking and Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes
• 1 tablespoon olive oil (for roasting)
• Salt and pepper to taste

Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil (for cooking chicken)
• Salt and pepper to taste
• 1/2 cup BBQ sauce

Toppings & Mix-ins

• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/4 cup red onion, finely chopped
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
2. Prep sweet potatoes: Wash and dry the sweet potatoes thoroughly. Pierce each several times with a fork to allow steam to escape during roasting.
3. Roast sweet potatoes: Place sweet potatoes on a baking sheet, rub them lightly with olive oil, and sprinkle with salt and pepper. Bake for 40-45 minutes until tender when pierced with a fork.
4. Season chicken: While the sweet potatoes bake, season both sides of the chicken breasts with salt and pepper.
5. Cook chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through.
6. Prepare BBQ chicken: Remove chicken from skillet and let rest for a few minutes. Dice into bite-sized pieces and toss evenly with BBQ sauce.
7. Mix beans and corn: In a small bowl, combine the drained black beans and corn kernels, mixing gently.
8. Prepare sweet potatoes for serving: Once roasted, remove sweet potatoes from oven and let cool slightly. Slice lengthwise, then fluff the insides gently with a fork.
9. Assemble bowls: Add half of a baked sweet potato to each bowl. Top with BBQ chicken, spoonfuls of black bean and corn mix, chopped red onion, diced avocado, and sprinkle with cilantro.
10. Serve: Serve the bowls with lime wedges on the side for fresh squeezing over the top just before eating.

Notes

• Sweet potatoes can be baked ahead of time and reheated to save time.
• If fresh corn is unavailable, canned or frozen corn works equally well.
• Adjust BBQ sauce amount to your preferred level of flavor intensity.
• For a spicier kick, add a dash of chili powder or hot sauce to the black bean and corn mix.
• This recipe is perfect for meal prepping and keeps well for up to 3 days refrigerated.

Keywords: BBQ chicken bowl, sweet potato recipe, healthy chicken meal, baked sweet potato, black bean corn salad, BBQ chicken sweet potato bowl