BBQ Chicken Sweet Potato Bowl Ultimate
This BBQ Chicken Sweet Potato Bowl is a delicious and healthy meal that's perfect for weeknight dinners or meal prepping. It combines tender BBQ chicken with roasted sweet potatoes and a variety of flavorful toppings for a satisfying and customizable bowl.
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Large bowl
- Whisk
- Large skillet
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil for sweet potatoes
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil for chicken
- 1 cup BBQ sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- 1 cup cooked quinoa or rice optional
- ½ cup black beans, rinsed and drained
- ½ cup corn kernels fresh, frozen, or canned
- ¼ cup red onion, finely diced
- ¼ cup cilantro, chopped
- Avocado slices for topping
- Greek yogurt or sour cream for topping, optional
- Green onions, chopped for garnish, optional
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through.
- While the sweet potatoes are roasting, prepare the BBQ chicken.
- In a bowl, whisk together the BBQ sauce, Worcestershire sauce, onion powder, and cayenne pepper (if using).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet. Be careful not to overcrowd the pan; cook in batches if necessary to ensure even browning.
- Cook the chicken for 5-7 minutes, or until it's cooked through and no longer pink inside.
- Pour the BBQ sauce mixture over the chicken and stir to coat evenly.
- Reduce heat to low and simmer for 5-10 minutes, allowing the sauce to thicken and the chicken to absorb the flavors. Add water if the sauce becomes too thick.
- If using, divide the cooked quinoa or rice evenly among bowls.
- Top with roasted sweet potatoes, BBQ chicken, black beans, and corn.
- Garnish with red onion, cilantro, avocado slices, and a dollop of Greek yogurt or sour cream (if desired).
- Sprinkle with green onions for extra freshness.
Notes
For extra crispy sweet potatoes, try using a higher oven temperature (425°F or 220°C) for the last few minutes of roasting. Experiment with different spices like chili powder or cumin in the sweet potato mix. Try different BBQ sauce varieties to find your perfect match. Ensure chicken is cooked to an internal temperature of 165°F (74°C). This recipe is perfect for meal prepping. Customize by swapping out ingredients to suit your taste or dietary needs, such as cauliflower rice, different vegetables, or pulled pork/tofu.