Description
These BBQ Chicken Sweet Potato Bowls are a healthy and delicious meal perfect for a quick weeknight dinner. Baked sweet potatoes are stuffed with tender, smoky BBQ chicken and topped with fresh veggies like avocado, corn, black beans, and cilantro, creating a flavorful and satisfying bowl packed with protein and nutrients.
Ingredients
Scale
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)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare sweet potatoes: Scrub the sweet potatoes thoroughly and pierce them several times with a fork to allow steam to escape during baking.
- Season sweet potatoes: Whisk together olive oil, salt, and pepper, then rub the mixture all over the sweet potatoes to season the skins.
- Bake sweet potatoes: Place the sweet potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until they can be easily pierced with a fork.
- Cool slightly: Remove the sweet potatoes from the oven and let them cool slightly to make them easier to handle.
- Prepare chicken: Cut the chicken breasts into 1-inch cubes for even cooking.
- Season chicken: In a bowl, combine the chicken cubes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Toss well to coat all pieces evenly.
- Cook chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary) and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Add BBQ sauce: 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 and allow flavors to meld.
- Keep warm: Remove the skillet from heat and keep the chicken warm while you prepare the toppings and sweet potatoes.
- Prepare toppings: Finely dice the red onion and avocado, chop the cilantro, and rinse and drain the black beans and corn kernels if necessary.
- Cut open sweet potatoes: Cut each sweet potato in half lengthwise. Use a fork to fluff the insides and create a perfect base for the filling.
- Assemble bowls: Spoon the warm BBQ chicken evenly into each sweet potato half.
- Add toppings: Top each bowl with desired toppings such as corn, black beans, red onion, avocado, cilantro, and optional shredded cheddar cheese, sour cream or Greek yogurt, and sliced jalapeños for extra flavor and texture.
- Serve immediately: Serve the bowls immediately with a squeeze of fresh lime juice for brightness and enjoy your nutritious and tasty meal.
Notes
- You can substitute chicken breasts with thighs for juicier meat if preferred.
- Adjust the spices on the chicken according to your heat preference or dietary restrictions.
- Use gluten-free BBQ sauce if you require a gluten-free meal.
- If you want to prep ahead, bake the sweet potatoes and cook the chicken separately, then assemble bowls just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a microwave or skillet.
