BBQ Chicken Sweet Potato Bowl Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prep sweet potatoes: Wash and dry the sweet potatoes thoroughly. Pierce each several times with a fork to allow steam to escape during roasting.
- 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.
- Season chicken: While the sweet potatoes bake, season both sides of the chicken breasts with salt and pepper.
- 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.
- 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.
- Mix beans and corn: In a small bowl, combine the drained black beans and corn kernels, mixing gently.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/bbq-chicken-sweet-potato-bowl-recipe/
