Description
These BBQ Chicken & Roasted Sweet Potato Bowls are a delicious and wholesome meal perfect for a quick weeknight dinner or meal prep. Tender shredded BBQ chicken, roasted sweet potatoes, fresh corn, red onions, and creamy avocado come together in a vibrant bowl packed with flavors and nutrients.
Ingredients
Scale
Chicken & Sauce
- 2 chicken breasts
- 1/4 cup BBQ sauce
Vegetables & Sides
- 2 cups sweet potatoes, cubed
- 1 cup corn kernels
- 1/2 red onion, chopped
- 1 avocado, sliced
- 1-2 teaspoons oil (optional, for roasting sweet potatoes)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast the Sweet Potatoes: Spread the cubed sweet potatoes evenly on a baking sheet. Optionally drizzle with a little oil to help with browning. Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are tender and lightly browned.
- Cook the Chicken: While the sweet potatoes roast, grill or bake the chicken breasts until they reach an internal temperature of 165°F (74°C), ensuring they are fully cooked.
- Shred the Chicken: Allow the chicken to cool slightly, then shred it using two forks. Mix the shredded chicken thoroughly with the BBQ sauce for a flavorful coating.
- Assemble the Bowls: Divide the roasted sweet potatoes, BBQ shredded chicken, corn kernels, chopped red onion, and sliced avocado evenly between two serving bowls.
- Serve: Serve the bowls immediately for a fresh meal or store them for convenient meal prep later.
Notes
- For extra flavor, marinate chicken breasts in BBQ sauce before cooking.
- Use fresh or frozen corn kernels depending on availability.
- Optional: Add a sprinkle of fresh cilantro or parsley for garnish.
- To reduce oil use, roast sweet potatoes without oil, but the texture may be less crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
