Smoky BBQ Chicken Sweet Potato Bowl Ultimate
This Smoky BBQ Chicken Sweet Potato Bowl is a flavor explosion, combining tender, smoky BBQ chicken with fluffy sweet potatoes. It's a surprisingly simple and nourishing meal that's perfect for a weeknight favorite.
Equipment
- Large bowl
- Baking Sheet
- Medium bowl
- Large skillet
- Fork
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Meat thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional
- Salt to taste
- Pepper to taste
- 1 cup BBQ sauce smoky-sweet recommended
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Optional toppings: chopped red onion
- Optional toppings: cilantro
- Optional toppings: avocado
- Optional toppings: corn
- Optional toppings: black beans
- Optional toppings: Greek yogurt or sour cream
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- In a medium bowl, whisk together 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper (if using), salt, and pepper.
- Rub the spice mixture all over the chicken.
- Heat a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for 5-7 minutes per side, or until cooked through. A meat thermometer should register 165°F (74°C).
- Once the chicken is cooked, reduce the heat to low and pour in the BBQ sauce.
- Simmer for 5-10 minutes, or until the sauce has thickened slightly and the chicken is coated evenly.
- Shred the chicken with two forks.
- Divide the roasted sweet potatoes among bowls.
- Top with the shredded BBQ chicken.
- Add your favorite toppings, such as chopped red onion, cilantro, avocado, corn, black beans, or a dollop of Greek yogurt or sour cream.
- Serve immediately and enjoy!
Notes
Experiment with different BBQ sauces to find your favorite flavor profile. Roast the sweet potatoes and marinate the chicken ahead of time for faster weeknight dinners. Store cooked chicken and sweet potatoes separately in airtight containers in the fridge for up to 3-4 days. Reheat in the microwave or oven. Add fresh toppings just before serving.