Description
Flavor-packed BBQ Chicken and Roasted Sweet Potato Bowls feature smoky grilled chicken, caramelized sweet potatoes, and vibrant veggies on a hearty quinoa or rice base—perfect for meal prep or a nourishing dinner.
Ingredients
For the BBQ Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- ½ cup BBQ sauce (your favorite brand)
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the Bowl Assembly:
- 1 cup cooked quinoa or brown rice
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- Fresh cilantro for garnish
- Extra BBQ sauce for drizzling
Instructions
1. Preheat your oven to 400°F (200°C).
2. Rub the chicken breasts with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
3. Heat a grill pan or skillet over medium heat and cook the chicken for 5–6 minutes per side until golden brown and cooked through. Brush with BBQ sauce in the last minute of cooking, allowing it to caramelize.
4. Let the chicken rest for 5 minutes before slicing it into strips.
5. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
6. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
7. In each bowl, layer the quinoa or brown rice as the base.
8. Top with roasted sweet potatoes, corn, red bell pepper, and avocado slices.
9. Arrange the sliced BBQ chicken on top.
10. Drizzle with extra BBQ sauce and garnish with fresh cilantro. Serve immediately.
Notes
Use sweet potatoes for natural sweetness, fiber, and added nutrients.
Swap quinoa for brown rice or cauliflower rice based on preference.
Top with a fried egg or roasted chickpeas for extra protein or crunch.
Squeeze fresh lime over the bowl for brightness and acidity.
Great for meal prep—store in airtight containers for up to 4 days.
Serve with grilled veggies, tortilla chips, or a side salad for added variety.
Customize toppings with your favorite taco-style fixings.