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BBQ Chicken & Roasted Sweet Potato Bowls

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner, Meal Prep
  • Method: Roasting & Grilling
  • Cuisine: American, Tex-Mex

Description

This flavorful bowl features juicy BBQ chicken, roasted sweet potatoes, and fresh toppings like avocado, black beans, and corn—all drizzled with a creamy BBQ ranch dressing. A perfect balance of smoky, sweet, and tangy flavors!

Ingredients

Scale

For the BBQ Chicken:

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1/2 cup BBQ sauce (sugar-free for low-carb)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Roasted Sweet Potatoes:

  • 2 medium sweet potatoes, diced into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Bowl Base & Toppings:

  • 2 cups cooked quinoa or brown rice (or cauliflower rice for low-carb)
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn (fresh, canned, or frozen)
  • 1 small avocado, sliced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped

For the BBQ Ranch Dressing (Optional):

  • 1/4 cup ranch dressing (or Greek yogurt for a lighter option)
  • 2 tablespoons BBQ sauce
  • 1 tablespoon lime juice

 

Instructions

  1. Roast the Sweet Potatoes:

    • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • Toss sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
    • Spread evenly on the baking sheet and roast for 20-25 minutes, flipping halfway.

  2. Cook the BBQ Chicken:

    • In a bowl, coat chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
    • Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (75°C).
    • Brush with BBQ sauce in the last 2 minutes of cooking. Remove from heat and slice.

  3. Prepare the Dressing (Optional):

    • In a small bowl, whisk together ranch dressing, BBQ sauce, and lime juice.

  4. Assemble the Bowls:

    • Divide quinoa or rice into bowls.
    • Add roasted sweet potatoes, BBQ chicken, black beans, corn, avocado, cherry tomatoes, and red onion.
    • Drizzle with BBQ ranch dressing and sprinkle with fresh cilantro.

  5. Serve & Enjoy!

    • Garnish with extra BBQ sauce, jalapeños, or shredded cheese if desired.

 

Notes

  • Make It Low-Carb: Use cauliflower rice and a sugar-free BBQ sauce.
  • Spice It Up: Add sriracha, chipotle powder, or jalapeños.
  • Meal Prep Friendly: Store ingredients separately and assemble fresh before eating.

Find it online: https://recipe.ukfinda.com/bbq-chicken-roasted-sweet-potato-bowls.htm