Go Back
–+ servings
Patricia

BBQ Chicken and Roasted Sweet Potato Bowls for You!

Delicious BBQ Chicken and Roasted Sweet Potato Bowls, perfect for a hearty meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and lightly browned, stirring halfway through.
  4. 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.
  5. 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.
  6. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 600mgFiber: 7gSugar: 8g

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.

Tried this recipe?

Let us know how it was!