BBQ Chicken Sweet Potato Bowl
A vibrant bowl filled with roasted sweet potatoes, seasoned chicken, black beans, corn, and creamy avocado, topped with lime juice and cilantro.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
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
- Preheat the oven to 400°F and line a baking sheet with foil.
- Toss the sweet potatoes with olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast for 25–30 minutes until tender and slightly caramelized.
- Season the chicken breasts with smoked paprika, garlic powder, chili powder, salt, and pepper. Brush both sides with BBQ sauce.
- Heat a skillet over medium heat and cook the chicken for 6–8 minutes on each side until the internal temperature reaches 165°F, brushing with extra BBQ sauce during the last few minutes.
- Warm the black beans and corn in a small saucepan or microwave until heated through.
- Allow the chicken to rest for 5 minutes after cooking.
- Slice the chicken into strips and divide the roasted sweet potatoes among bowls. Top with black beans, corn, sliced chicken, red onion, and avocado.
- Drizzle with lime juice, garnish with chopped cilantro, and add extra BBQ sauce if desired.
Notes
Perfect for meal prep; store leftovers in airtight containers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 38g
- Cholesterol: 70mg