Name: BBQ Chicken Sweet Potato Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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

Description

A flavorful, comforting bowl combining roasted sweet potatoes, BBQ chicken, black beans, corn, and fresh toppings, all in one easy meal.

Ingredients

Scale

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

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.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking and Poaching
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 8g
Sodium: 700mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 8g
Protein: 30g
Cholesterol: 90mg

Keywords: BBQ, Sweet Potato, Chicken, One Bowl Meal, Comfort Food