Ingredients
Scale
- 2 large sweet potatoes
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 to 1.5 cups BBQ sauce
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn (frozen or canned)
- 1 small red onion, thinly sliced
- 1-2 ripe avocados, sliced or diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Fresh cilantro, roughly chopped (for topping)
- Greek yogurt or sour cream (for topping)
- Pickled jalapeños (for topping)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper; spread on a baking sheet and roast for 25–30 minutes until golden brown.
- In a pot with water or chicken broth, poach the chicken along with optional aromatics until cooked through (15–20 minutes). Shred the chicken and mix it with BBQ sauce.
- Assemble bowls starting with roasted sweet potatoes as the base. Layer on shredded BBQ chicken, black beans, corn, red onion slices, avocado chunks, and any desired toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 510g)
- Calories: 620
- Sugar: 8g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 14g
- Protein: 36g
- Cholesterol: 95mg