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BBQ Chicken Sweet Potato Bowl Recipe

BBQ Chicken Sweet Potato Bowl Recipe
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★★★★★

4.8 from 21 reviews

This vibrant and hearty BBQ Chicken Sweet Potato Bowl combines tender shredded chicken bathed in smoky BBQ sauce with perfectly roasted sweet potatoes, black beans, corn, and fresh toppings. It’s a balanced, nutritious meal full of contrasting textures and rich flavors, ideal for a wholesome lunch or dinner that’s both satisfying and easy to prepare.

Ingredients

Scale

For the Roasted Sweet Potatoes:

  • 2 large sweet potatoes (about 1.5 – 2 lbs total), scrubbed and cut into 3/4-inch cubes
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt (kosher or sea salt preferred)
  • 1/4 teaspoon freshly ground black pepper

For the BBQ Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 4–6 cups water or chicken broth (enough to cover chicken)
  • Optional aromatics for poaching: 1/2 onion (quartered), 2 cloves garlic (smashed), 1 bay leaf
  • 1 to 1.5 cups BBQ sauce (choose your favorite)

For Assembling the Bowls:

  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (frozen and thawed or canned and drained)
  • 1/2 small red onion, very thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped

Optional Toppings & Garnishes:

  • 1–2 ripe avocados, sliced or diced
  • 1 cup shredded sharp cheddar, Monterey Jack, or Colby Jack cheese blend
  • Greek yogurt or sour cream, a dollop per bowl
  • Pickled jalapeños for heat
  • Crispy fried onions or tortilla strips for crunch
  • Lime wedges for squeezing over bowls

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread them out in a single layer without overcrowding. Roast for 25-35 minutes, flipping halfway through, until tender and caramelized with crispy edges.
  2. Cook and Shred the Chicken: Place the chicken in a pot with optional aromatics and cover with water or broth. Bring to a gentle simmer, reduce heat to low, cover loosely, and poach breasts for 15-20 minutes or thighs for 20-25 minutes until cooked through (165°F internal temperature). Remove the chicken, let rest for 5-10 minutes, then shred with two forks or a stand mixer.
  3. Sauce the Chicken: Transfer shredded chicken to a bowl and add 1 cup BBQ sauce, tossing gently to coat all pieces. Add up to 1/2 cup more sauce if you prefer it saucier. Warm slightly if desired.
  4. Prepare Bowl Components & Toppings: Rinse and drain black beans, thaw or drain corn, thinly slice red onion, and chop cilantro. Prepare optional toppings like avocado, cheese, Greek yogurt or sour cream, pickled jalapeños, and crispy onions.
  5. Assemble the BBQ Chicken Sweet Potato Bowls: Divide roasted sweet potatoes among four bowls. Top with saucy shredded chicken. Sprinkle on black beans, corn, red onion, and fresh cilantro. Add optional garnishes such as avocado, cheese, dollop of yogurt or sour cream, and pickled jalapeños. Serve immediately with lime wedges for squeezing over the top.

Notes

  • Use evenly sized sweet potato cubes to ensure uniform roasting.
  • Choose chicken thighs for more tender, flavorful meat that shreds easily, though breasts also work well.
  • Rinsing canned beans reduces sodium and improves flavor.
  • Adjust BBQ sauce quantity based on desired sauciness.
  • Soaking red onion slices in cold water for 10 minutes can mellow sharpness.
  • Serve immediately for best texture; toppings like avocado and sour cream add creaminess and balance.
  • Leftover shredded chicken can be stored in the fridge for 3-4 days and reheated gently.

Nutrition

Keywords: BBQ chicken bowl, sweet potato bowl, roasted sweet potatoes, healthy chicken recipe, shredded chicken, BBQ chicken, easy dinner, weeknight meal, gluten free option

Find it online: https://dinewithlily.com/bbq-chicken-sweet-potato-bowl-recipe/