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BBQ Chicken Sweet Potato Bowl

Irresistibly Good BBQ Chicken Sweet Potato Bowl Adventure

Enjoy a satisfying BBQ Chicken Sweet Potato Bowl filled with comfort and nutrition, perfect for meal prep and quick dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Yukon gold or red potatoes can be used.
  • 2 tablespoons Olive Oil Avocado oil works too.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper Consider garlic salt for an extra kick.
For the Chicken
  • 4 breasts Chicken Breasts Replace with grilled tofu or tempeh for vegetarians.
  • 1 cup BBQ Sauce Homemade or teriyaki sauce can also be used.
For the Filling
  • 1 can Black Beans Rinse to reduce sodium.
  • 1 cup Corn Kernels Fresh, canned, or frozen.
For the Toppings
  • 1 small Red Onion Green onions or shallots are good alternatives.
  • 1 medium Avocado Greek yogurt can be a substitute.
  • 1/4 cup Fresh Cilantro
  • 1 lime Lime For serving.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash, dry, and pierce each sweet potato with a fork. Rub them with olive oil, sprinkle salt and pepper, then place on a baking sheet. Bake for 40–45 minutes until tender.
  3. Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken for about 6–7 minutes on each side, until golden and cooked through.
  4. Remove the chicken from the skillet and let it rest for a few minutes. Dice the chicken and toss it in a bowl with your favorite BBQ sauce until evenly coated.
  5. In a small bowl, combine the black beans and corn for a delightful filling that adds texture and flavor.
  6. Once baked, carefully slice each sweet potato open and fluff the insides with a fork.
  7. Start with half a sweet potato in each bowl, then add the BBQ chicken, black bean mixture, red onion, avocado, and a sprinkle of cilantro on top.
  8. Serve with fresh lime wedges.

Notes

Exact quantities are listed in the recipe card below.