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Mareca

BBQ Chicken and Roasted Sweet Potato Bowls You’ll Love!

Delicious BBQ Chicken and Roasted Sweet Potato Bowls that are perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large sweet potatoes peeled and diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 pound boneless skinless chicken breasts
  • 1 cup BBQ sauce your favorite brand
  • 1 cup corn canned or frozen
  • 1 cup black beans drained and rinsed
  • 1 avocado diced
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
  3. Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
  4. While the sweet potatoes are roasting, season the chicken breasts with salt and pepper. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.
  5. Brush the cooked chicken with BBQ sauce and let it cook for an additional 2-3 minutes, allowing the sauce to caramelize slightly. Remove from heat and let it rest for a few minutes before slicing.
  6. In a large bowl, combine the roasted sweet potatoes, corn, and black beans. Toss gently to mix.
  7. To assemble the bowls, divide the sweet potato mixture among serving bowls. Top with sliced BBQ chicken, diced avocado, and chopped cilantro. Serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 600mgFiber: 10gSugar: 8g

Notes

  • For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the sweet potatoes before roasting.
  • For a vegetarian option, substitute the chicken with grilled portobello mushrooms and use a plant-based BBQ sauce.

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