BBQ Chicken Sweet Potato Bowl
A delicious and nutritious dish combining smoky barbecue flavors with wholesome sweet potatoes. This customizable meal is perfect for a quick weeknight dinner or fulfilling lunch.
Ingredients
For the sweet potato
- 2 medium sweet potatoes Firm and free from blemishes
- 1 tablespoon olive oil For rubbing on sweet potatoes
- Salt and pepper To taste
For the chicken
- 2 pieces boneless, skinless chicken breasts Season with salt and pepper
- 1/2 cup barbecue sauce Heated before use
Toppings
- 1/2 cup corn kernels Fresh or frozen
- 1/2 cup black beans Drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheddar cheese
- 1 piece avocado Sliced
- Lime wedges For serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and scrub the sweet potatoes thoroughly, then pierce them several times with a fork.
- Rub the sweet potatoes with olive oil and season generously with salt and pepper.
Baking Sweet Potatoes
- Place the sweet potatoes on a baking sheet and bake for 45 to 60 minutes, until tender when pierced with a fork.
Cooking Chicken
- Season the chicken breasts with salt and pepper.
- Heat a grill or skillet over medium-high heat and cook the chicken for 6 to 7 minutes on each side, until fully cooked.
- Remove from heat and let the chicken rest for 5 minutes before slicing.
- In a small saucepan, warm the barbecue sauce over low heat and toss in the sliced chicken until well-coated.
Assembling the Bowl
- Slice each baked sweet potato lengthwise and gently mash the insides.
- Top each sweet potato with BBQ chicken, corn, black beans, diced red onion, cilantro, and shredded cheddar cheese.
- Add avocado slices on top and serve with lime wedges.
Notes
Store components separately in airtight containers. Reheat sweet potatoes in the oven or microwave before serving.