Description
Delicious BBQ Chicken and Roasted Sweet Potato Bowls, perfect for a hearty meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup BBQ sauce
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa
- 1 cup corn (canned or frozen)
- 1 avocado, sliced
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet in a single layer.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and lightly browned, stirring halfway through.
- While the sweet potatoes are roasting, combine the shredded chicken and BBQ sauce in a saucepan over medium heat. Stir until the chicken is heated through and well coated with the sauce, about 5-7 minutes.
- To assemble the bowls, divide the cooked brown rice or quinoa among four bowls. Top each with roasted sweet potatoes, BBQ chicken, corn, and sliced avocado.
- Garnish with fresh cilantro before serving.
Notes
- For a spicy kick, add diced jalapeños or a drizzle of hot sauce to the bowls.
- Substitute the chicken with grilled tofu or chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg