Description
A hearty, protein-rich bowl with smoky roasted chicken and sweet potatoes, customizable toppings, and minimal effort. Balanced with fresh herbs, crunchy vegetables, and a homemade-style BBQ sauce for a satisfying, nourishing meal.
Ingredients
Boneless skinless chicken breasts – 1 pound (2 large breasts)
Sweet potatoes – 2 medium
Olive oil – 2 tablespoons
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Paprika – ½ teaspoon
Garlic powder – ½ teaspoon
BBQ sauce – ¼ cup plus more for drizzling
Avocado – 1 medium
Canned corn – ¾ cup drained
Black beans – ¾ cup rinsed/dried
Red onion – ¼ cup diced
Cilantro – 2 tablespoons chopped
Shredded cheese – ¼ cup cheddar or Monterey Jack
Green onions – 2 tablespoons sliced
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with olive oil, salt, black pepper, paprika, and garlic powder
Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized
Season chicken breasts with salt and pepper, then pan-sear on each side or roast for 15-20 minutes until internal temperature reaches 165°F
Slice chicken into strips, drizzle with BBQ sauce, and return to oven for 5 minutes to glaze
Assemble bowls with sweet potatoes, chicken, corn, black beans, avocado, red onion, cilantro, cheese, and green onions
Notes
Use avocado oil instead of olive oil for a smokier flavor
Omit cheese for vegan version
Substitute corn with roasted bell peppers or zucchini
Fresh garlic can replace powder for a stronger bite
Roast sweet potatoes separately from chicken to avoid burning
- Prep Time: 15
- Cook Time: 75
- Category: trends
- Method: Roasting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 100mg