BBQ Chicken Sweet Potato Bowls (Print Version)
Savor smoky BBQ chicken with caramelized sweet potatoes, quinoa, and fresh toppings in these colorful, nutritious bowls.
# Ingredients:
→ BBQ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon chili powder
07 -
Salt and pepper to taste
08 -
½ cup BBQ sauce
→ Roasted Sweet Potatoes
09 -
2 large sweet potatoes, peeled and diced
10 -
1 tablespoon olive oil
11 -
1 teaspoon ground cumin
12 -
1 teaspoon paprika
13 -
Salt and pepper to taste
→ Bowl Assembly
14 -
1 cup cooked quinoa or brown rice
15 -
1 cup corn kernels, fresh or frozen
16 -
1 red bell pepper, diced
17 -
1 avocado, sliced
18 -
Fresh cilantro for garnish
19 -
Extra BBQ sauce for drizzling
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, chili powder, and season with salt and pepper. Heat a grill pan or skillet over medium heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through. Brush with BBQ sauce in the last minute of cooking to allow it to caramelize. Let the chicken rest for 5 minutes, then slice into strips.
02 -
In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, paprika, and season with salt and pepper. Spread them in a single layer on a baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until tender and caramelized.
03 -
Start with a layer of quinoa or brown rice as the base for each bowl. Add roasted sweet potatoes, corn, diced red bell pepper, and sliced avocado. Top with sliced BBQ chicken. Drizzle with extra BBQ sauce and garnish with fresh cilantro. Serve immediately.
# Additional Notes:
01 -
Sweet potatoes bring a natural sweetness and hearty texture. Combined with tangy BBQ sauce and creamy avocado, this bowl balances savory and sweet flavors perfectly.