Description
BBQ Chicken and Roasted Sweet Potato Bowls are a delicious and hearty meal featuring tender roasted sweet potatoes, shredded BBQ chicken, and a variety of toppings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup BBQ sauce (your favorite brand)
- 1 cup corn (canned or frozen)
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, combine the shredded chicken and BBQ sauce in a saucepan over medium heat. Stir until heated through, about 5-7 minutes.
- In a separate small pot, heat the corn and black beans until warmed, about 3-5 minutes.
- Once the sweet potatoes are done, assemble your bowls by layering the roasted sweet potatoes, BBQ chicken, corn, and black beans.
- Top each bowl with sliced avocado, chopped cilantro, and a squeeze of lime juice.
Notes
- For a spicy kick, add sliced jalapeños or a drizzle of hot sauce on top.
- You can also substitute the chicken with grilled tofu or tempeh for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg