Description

Indulge in a wholesome BBQ Chicken Sweet Potato Bowl that’s perfect for busy weeknights or casual gatherings. This vibrant dish combines tender, poached chicken with roasted sweet potatoes, black beans, and zesty toppings for a flavor-packed experience. The smoky BBQ sauce melds beautifully with creamy avocado and crunchy fried onions, making each bite delightful. It’s a customizable meal that caters to various tastes and dietary preferences, ensuring everyone leaves the table satisfied.

Ingredients

Scale

2 large sweet potatoes, scrubbed well and cut into uniform 3/4-inch cubes
2 tablespoons olive oil (Extra Virgin recommended)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (freshly ground recommended)
1.5 lbs boneless, skinless chicken breasts or thighs
Water or chicken broth (enough to cover the chicken for poaching, approx. 4-6 cups)
Optional aromatics for poaching: 1/2 onion (quartered), 2 cloves garlic (smashed), 1 bay leaf
1 to 1.5 cups of your favorite BBQ sauce
1 can (15 oz) black beans, rinsed and drained thoroughly
1 cup corn, frozen (thawed) or canned (drained)
1/2 small red onion, very thinly sliced
1/4 cup fresh cilantro, roughly chopped (stems and leaves)
1–2 ripe avocados, sliced or diced
1 cup shredded sharp cheddar or Monterey Jack cheese
A dollop of Greek yogurt or sour cream per bowl for extra creaminess
Pickled jalapeños (for those who like a spicy kick)
Crispy fried onions or tortilla strips (for added crunch)
Lime wedges (for a squeeze of fresh lime juice before serving)

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Instructions

Preheat oven to 425°F (220°C).
In a mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for about 25-30 minutes or until golden brown and tender.
In a pot, add enough water or chicken broth to cover the chicken completely. Add optional aromatics if using; bring to a simmer over medium heat.
Carefully add chicken breasts or thighs; poach gently for about 15-20 minutes until cooked through.
Remove from heat and let cool slightly before shredding with two forks.
In individual serving bowls, start with a base of roasted sweet potatoes and shredded chicken on top.
Add black beans and corn as desired.
Top with red onion slices, fresh cilantro, avocado pieces, shredded cheese, Greek yogurt/sour cream, pickled jalapeños, crispy onions/tortilla strips, and lime wedges.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking/Poaching
Cuisine: American

Nutrition

Serving Size: 1 bowl (400g)
Calories: 550
Sugar: 8g
Sodium: 800mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 10g
Protein: 36g
Cholesterol: 100mg