Ingredients
- 2 large sweet potatoes (about 1.5 – 2 lbs), cut into uniform 3/4-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4-6 cups water or chicken broth
- 1/2 onion (quartered), optional for poaching
- 2 cloves garlic (smashed), optional for poaching
- 1 bay leaf, optional for poaching
- 1 to 1.5 cups BBQ sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1-2 ripe avocados, sliced or diced
- 1 cup shredded cheese (sharp cheddar, Monterey Jack, or Colby Jack)
- Greek yogurt or sour cream, for serving
- Pickled jalapeños, for serving
- Crispy fried onions or tortilla strips, for serving
- Lime wedges, for serving
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Instructions
- Preheat your oven to 425°F. Toss sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes, flipping once.
- Place chicken in a pot and cover with water or chicken broth. Add optional aromatics. Bring to simmer and cook until chicken reaches 165°F, then shred.
- Mix shredded chicken with BBQ sauce. Adjust sauce amount to your preference.
- Warm black beans and corn. Prepare toppings: soak red onion, chop cilantro, slice avocado, and shred cheese.
- Assemble bowls with roasted sweet potatoes, beans, corn, BBQ chicken, cheese, avocado, onion, cilantro, and any desired toppings. Serve with a lime wedge.
Notes
- Use evenly sized sweet potato cubes for even roasting and taste the BBQ sauce before adding it to the chicken.