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BBQ Chicken Sweet Potato Bowl

A colorful and nutritious dish featuring roasted sweet potatoes, tender BBQ chicken, and fresh toppings, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, cubed
  • 2 cups cooked BBQ chicken, shredded
  • 1 cup corn, canned or frozen
  • 1 cup black beans, drained and rinsed
  • 1 whole avocado, diced
  • 1/2 cup red onion, diced
  • Fresh cilantro, for garnish
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Dice the sweet potatoes into bite-sized cubes and toss them in a little olive oil, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast them in the oven for about 20-25 minutes, or until they are golden brown and tender.
Cooking
  1. While the sweet potatoes roast, place the shredded BBQ chicken in a saucepan over medium heat and stir occasionally until heated through.
  2. If using leftover chicken, add a splash of BBQ sauce to enhance the flavor.
Topping Preparation
  1. Rinse the black beans and prepare the vegetables by dicing the avocado and red onion, and chopping cilantro.
Assembly
  1. Once the sweet potatoes are done, assemble the bowls with a base of roasted sweet potatoes, topped with warm BBQ chicken, corn, black beans, avocado, and red onion.
  2. Finish with a generous sprinkle of cilantro on top.
Serving
  1. Season with additional salt and pepper if needed, and serve warm.

Notes

For substitutions, consider using shredded turkey or chickpeas for a vegetarian option. Keep an eye on the sweet potatoes as they roast to avoid burning. Don’t skip the seasoning to enhance flavor.