BBQ Chicken Sweet Potato Bowl: A Flavorful Comfort Delight

This BBQ Chicken Sweet Potato Bowl is a delicious mix of flavors and textures, perfect for dinner.

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Prep Time 15

Cook Time 30

Chilling Time 30

Total Time 1 15

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

2 cups Rolled Oats Ensure they are gluten-free if needed.
1 cup Nut Butter e.g., peanut butter or almond butter.
1/2 cup Honey or Maple Syrup Substitute with agave syrup for a vegan version.
1/4 cup Cocoa Powder For richer taste, use dark cocoa powder.
1 teaspoon Vanilla Extract Optional but adds depth.

For Optional Add-Ins

1/2 cup Shredded Coconut Adds an extra chew and tropical flavor.
1/2 cup Quick Oats For a finer texture.
1/2 cup Chocolate Chips For a sweeter cookie.

Equipment

medium saucepan
baking sheet
Parchment paper
spatula

Method

Step-by-Step Instructions

Combine Nut Butter and Sweetener: In a medium saucepan, place your nut butter and honey (or maple syrup) over low heat. Stir gently for about 3–5 minutes until smooth.
Add Cocoa Powder and Vanilla: Remove from heat, stir in cocoa powder and vanilla extract until there are no dry spots.
Fold in Rolled Oats: Fold rolled oats into the chocolate mixture using a spatula until every oat is coated.
Shape the Cookies: Drop spoonfuls onto parchment paper, shaping them as desired.
Refrigerate Until Firm: Chill in the refrigerator for at least 30 minutes until firm.
Serve and Enjoy: Serve cold with milk or coffee, and store leftovers in an airtight container.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 50mgPotassium: 100mgFiber: 3gSugar: 5gCalcium: 50mgIron: 1mg

Notes

Experiment with different nut butters or add-ins to create unique variations of your no-bake cookies.

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