BBQ Chicken Sweet Potato Bowls Recipe

Introduction

These BBQ Chicken Sweet Potato Bowls are a flavorful and healthy meal that combines tender, smoky chicken with sweet, roasted potatoes. Packed with vibrant toppings and easy to make, this recipe is perfect for a satisfying dinner any night of the week.

Ingredients

• 2 large sweet potatoes, scrubbed and pierced several times with a fork
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 cup BBQ sauce (your favorite brand!)
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 1 avocado, diced
• 1/4 cup chopped cilantro
• Lime wedges, for serving
• Shredded cheddar cheese (optional)
• Sour cream or Greek yogurt (optional)
• Jalapeños, sliced (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Scrub the sweet potatoes and pierce them several times with a fork.
3. Step 3: Whisk together 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then rub this mixture over the sweet potatoes.
4. Step 4: Place the sweet potatoes on the oven rack or a baking sheet and bake for 45-60 minutes, until they can be easily pierced with a fork.
5. Step 5: Let the sweet potatoes cool slightly before handling.
6. Step 6: Cut the chicken breasts into 1-inch cubes.
7. Step 7: In a bowl, combine the chicken with 1 tablespoon olive oil, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Toss to coat evenly.
8. Step 8: Heat a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
9. Step 9: Reduce the heat to low, pour in the BBQ sauce, and stir to coat the chicken. Let it simmer for a few minutes to thicken.
10. Step 10: Remove the chicken from heat and keep warm.
11. Step 11: Prepare the toppings by dicing red onion and avocado, chopping cilantro, and rinsing and draining black beans and corn.
12. Step 12: Cut the sweet potatoes open lengthwise and fluff the insides with a fork.
13. Step 13: Spoon the BBQ chicken into each sweet potato.
14. Step 14: Top with corn, black beans, red onion, avocado, cilantro, and any optional toppings like cheddar cheese, sour cream, or jalapeños.
15. Step 15: Serve immediately with a squeeze of lime juice.

Tips & Variations

• For extra flavor, try using smoked paprika and chili powder in the chicken seasoning mix.
• Swap black beans for pinto or kidney beans depending on your preference.
• Add a dash of hot sauce or sliced jalapeños for a spicy kick.
• Use Greek yogurt instead of sour cream for a lighter topping.
• To save time, bake sweet potatoes ahead and reheat before assembling.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave, and warm the sweet potatoes in the oven or microwave before assembling bowls again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cutting and cooking to ensure even cooking and food safety.

What can I substitute for BBQ sauce if I don’t have any?

You can use a mixture of tomato sauce, vinegar, brown sugar, and spices to create a homemade BBQ sauce, or try a spicy ketchup or teriyaki sauce for a different flavor profile.

BBQ Chicken Sweet Potato Bowls Recipe

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★★★★★

4.8 from 58 reviews

• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

These BBQ Chicken Sweet Potato Bowls are a healthy, flavorful meal featuring tender, smoky BBQ chicken served over baked sweet potatoes and topped with fresh, vibrant ingredients like avocado, black beans, corn, and cilantro. Perfect for a nutritious weeknight dinner that combines protein, veggies, and wholesome carbohydrates in one delicious bowl.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes, scrubbed and pierced several times with a fork
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

BBQ Chicken

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 cup BBQ sauce (your favorite brand)

Toppings

• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 1 avocado, diced
• 1/4 cup chopped cilantro
• Lime wedges, for serving
• Shredded cheddar cheese (optional)
• Sour cream or Greek yogurt (optional)
• Jalapeños, sliced (optional)

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Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to get ready for baking the sweet potatoes.
2. Prepare sweet potatoes: Scrub the sweet potatoes thoroughly and pierce them several times with a fork to allow steam to escape during baking.
3. Season sweet potatoes: In a small bowl, whisk together olive oil, salt, and black pepper. Rub this mixture all over the sweet potatoes for added flavor.
4. Bake sweet potatoes: Place the sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes until they are tender and can be easily pierced with a fork.
5. Cool slightly: Remove the sweet potatoes from the oven and let them cool slightly so they are easier to handle.
6. Prepare chicken: Cut the chicken breasts into 1-inch cubes to ensure even cooking.
7. Season chicken: In a bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Toss everything together to coat the chicken evenly.
8. Cook chicken: Heat a large skillet over medium-high heat. Add the chicken in a single layer (cooking in batches if necessary) and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
9. Add BBQ sauce: Reduce the heat to low and pour in the BBQ sauce. Stir well to coat the chicken, then simmer for a few minutes to thicken the sauce.
10. Keep warm: Remove the pan from heat and keep the BBQ chicken warm until ready to assemble the bowls.
11. Prepare toppings: Dice the red onion and avocado. Rinse and drain the black beans and corn kernels. Chop the cilantro finely.
12. Cut open sweet potatoes: Slice the baked sweet potatoes lengthwise and fluff the insides gently with a fork to create a soft bed.
13. Assemble bowls: Spoon the warm BBQ chicken generously into each sweet potato.
14. Add toppings: Top each bowl with corn, black beans, red onion, avocado, cilantro, and your choice of optional toppings like shredded cheddar cheese, sour cream or Greek yogurt, and sliced jalapeños.
15. Serve immediately: Serve the bowls right away with fresh lime wedges for squeezing over the top, enhancing the flavors.

Notes

• You can bake the sweet potatoes ahead of time and reheat before assembling for a quicker meal.
• Use your favorite BBQ sauce brand or homemade sauce to customize flavor.
• Adding optional toppings like cheese, sour cream, or jalapeños offers extra creaminess and spice.
• For a vegetarian version, substitute the chicken with grilled tofu or tempeh and use a vegetarian BBQ sauce.
• Leftovers can be stored in the refrigerator and reheated the next day for a satisfying lunch or dinner.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: BBQ chicken sweet potato bowls, healthy chicken bowls, baked sweet potato recipe, dinner bowl recipe, BBQ chicken recipe