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BBQ Chicken Sweet Potato Bowl

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A vibrant and hearty bowl filled with smoky BBQ chicken, tender roasted sweet potatoes, creamy avocado, and tangy lime juice.

Ingredients

Scale
  • 2 medium sweet potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 boneless skinless chicken breasts
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ cup BBQ sauce
  • 1 cup cooked black beans
  • 1 cup corn kernels
  • 1 avocado, sliced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 1 tablespoon lime juice

Instructions

  1. Preheat oven to 400°F and line a baking sheet with foil for easy cleanup.
  2. Toss sweet potatoes with olive oil, salt, and pepper, then spread them out on the baking sheet. Roast for 25–30 minutes, or until they are tender and slightly caramelized.
  3. Season the chicken breasts with smoked paprika, garlic powder, chili powder, salt, and pepper. Brush both sides with BBQ sauce.
  4. Heat a skillet over medium heat and cook the chicken for 6–8 minutes on each side, or until they reach an internal temperature of 165°F.
  5. Warm the black beans and corn in a small saucepan or microwave until heated through.
  6. Allow the chicken to rest for 5 minutes before slicing into strips.
  7. Divide the roasted sweet potatoes among four bowls. Top with warm black beans, corn, sliced chicken, red onion, and avocado.
  8. Drizzle with fresh lime juice and garnish with chopped cilantro.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Keep the components separate to maintain their texture.

Nutrition

Find it online: https://cookingwithmayaa.com/bbq-chicken-sweet-potato-bowl/

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