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BBQ Chicken Sweet Potato Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 38 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Description

A delicious and healthy BBQ Chicken Sweet Potato Bowl featuring roasted sweet potatoes, tender BBQ chicken, and a nutritious base of quinoa or brown rice, topped with black beans, corn, avocado, and fresh cilantro. Perfect for a balanced, gluten-free main course that’s easy to prepare.


Ingredients

Sweet Potato

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Chicken

  • 1 pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup BBQ sauce

Additional Ingredients

  • 1 cup cooked quinoa or brown rice
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup corn (fresh, frozen, or canned)
  • 1/4 cup red onion, diced
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, sliced
  • Juice of 1 lime


Instructions

  1. Preheat and Roast Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
  2. Season and Cook Chicken: While the sweet potatoes roast, season the chicken breasts with garlic powder and smoked paprika. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6 to 7 minutes on each side or until fully cooked through.
  3. Shred and Sauce Chicken: Remove the cooked chicken from the heat and shred it using two forks. Toss the shredded chicken with the BBQ sauce until well coated.
  4. Assemble the Bowls: Divide the cooked quinoa or brown rice evenly between 4 bowls. Top each bowl with the roasted sweet potatoes, BBQ chicken, black beans, corn, diced red onion, and avocado slices.
  5. Garnish and Serve: Sprinkle the bowls with chopped fresh cilantro, drizzle with lime juice, and serve warm.

Notes

  • For a low-carb alternative, use cauliflower rice instead of quinoa or brown rice.
  • Use rotisserie chicken to save time and simplify the preparation.
  • Adjust the spice level by selecting a mild or spicy BBQ sauce based on your preference.