Description
A flavorful and nutritious BBQ Chicken Sweet Potato Bowl featuring roasted sweet potatoes, tender barbecue chicken, black beans, corn, and cheddar cheese, topped with fresh cilantro and optional Greek yogurt for a creamy finish. Perfect for a healthy dinner or meal prep.
Ingredients
Scale
Sweet Potato Mixture
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
BBQ Chicken
- 2 cups cooked chicken breast, shredded
- 1/2 cup barbecue sauce
Additional Toppings
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1/4 cup chopped red onion
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1/4 cup Greek yogurt (optional, for topping)
Instructions
- Roast Sweet Potatoes: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil, salt, and black pepper to coat evenly. Spread them in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes until tender and lightly browned, stirring halfway through to ensure even cooking.
- Prepare BBQ Chicken: While the sweet potatoes roast, combine the shredded chicken with barbecue sauce in a medium bowl, mixing until the chicken is evenly coated. Heat a large skillet over medium heat and warm the barbecue chicken for 3 to 5 minutes, stirring occasionally, until heated through.
- Assemble the Bowls: Divide the roasted sweet potatoes evenly among four bowls. Top each bowl with the barbecue chicken, black beans, corn, chopped red onion, and shredded cheddar cheese. Garnish with chopped cilantro and add a dollop of Greek yogurt if desired. Serve the bowls warm.
Notes
- Substitute grilled chicken or rotisserie chicken for a time-saving alternative.
- For extra flavor, drizzle more barbecue sauce over the bowls or sprinkle with smoked paprika.
- These bowls can be prepared in advance and stored in the refrigerator. Reheat before serving to enjoy warm.
