BBQ Chicken Sweet Potato Bowl (Print-Friendly Version)
Barbecue chicken, sweet potatoes, and vibrant toppings make a filling, flavorful meal for any night.
# What You’ll Need to Make This:
→ Base
01 -
2 medium sweet potatoes, peeled and diced into 1.5 cm cubes
02 -
1 tablespoon olive oil
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon black pepper
05 -
0.5 teaspoon paprika
06 -
0.5 teaspoon garlic powder
→ Chicken
07 -
450 grams boneless skinless chicken breasts (approximately 2 large breasts)
08 -
0.5 teaspoon salt
09 -
0.5 teaspoon black pepper
10 -
1 tablespoon olive oil
11 -
120 millilitres BBQ sauce, plus extra for drizzling if desired
→ Toppings (optional)
12 -
1 avocado, diced
13 -
120 grams canned corn, drained
14 -
120 grams black beans, rinsed and drained
15 -
40 grams diced red onion
16 -
8 grams chopped fresh cilantro
17 -
30 grams shredded cheddar or Monterey Jack cheese
18 -
8 grams sliced green onions
# How to Prepare:
01 -
Preheat the oven to 200°C. In a bowl, toss diced sweet potatoes with 1 tablespoon olive oil, salt, black pepper, paprika, and garlic powder. Arrange sweet potato cubes on a baking sheet in a single layer. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
02 -
Season chicken breasts on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook for 6 to 7 minutes per side until fully cooked and internal temperature reaches 74°C. Transfer to a plate, allow to rest for 3 minutes, then slice or shred. Toss chicken with warm BBQ sauce until evenly coated.
03 -
Divide roasted sweet potatoes into serving bowls. Top with BBQ chicken and any desired toppings such as diced avocado, corn, black beans, red onion, cilantro, cheese, and green onions. Drizzle additional BBQ sauce if preferred.
04 -
Store each cooked and fresh component separately in airtight containers and refrigerate for up to four days. Assemble individual portions as needed for easy meals throughout the week.
# Extra Tips:
01 -
For best texture, slice or shred cooked chicken just before tossing with barbecue sauce.
02 -
Sweet potatoes can be roasted up to two days in advance and reheated before serving.