Description
A vibrant, hearty bowl combining smoky roasted sweet potatoes with tender BBQ chicken, avocado, cilantro, and pickled jalapeños. Packed with nutrients and customizable toppings for a balanced, flavorful meal.
Ingredients
2 large sweet potatoes (1.5–2 lbs), peeled and cubed
1.5 lbs boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
BBQ sauce (halal-certified, no alcohol)
1/4 cup plain Greek yogurt
1 avocado, sliced
2 tbsp chopped cilantro
1/4 cup pickled jalapeños, sliced
1 small onion, finely chopped (optional)
1/4 cup reduced-fat cheddar cheese, grated (optional)
1/4 cup canned black beans, rinsed and drained (optional)
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, garlic powder, 1/2 tsp salt, and pepper until evenly coated
Spread sweet potatoes on a baking sheet and roast for 25–30 minutes, until golden and tender
Meanwhile, marinate chicken breasts in 1 tbsp olive oil, remaining salt, garlic powder, onion powder, and 2 tbsp BBQ sauce for 10 minutes
Bake chicken on a separate baking sheet for 25–30 minutes until cooked through
Remove chicken, let cool slightly, then shred using two forks
Assemble bowls by layering roasted sweet potatoes, shredded chicken, sliced avocado, cilantro, jalapeños, and optional toppings like black beans, yogurt, or cheese
Notes
Customize with toppings like quinoa, shredded lettuce, or a squeeze of lime
Refrigerate leftovers in airtight containers for up to 3 days
Freeze unshredded chicken and cooked sweet potatoes separately for later use
For spicier flavor, add a drizzle of sriracha or hot sauce to the chicken
Use store-bought halal BBQ sauce or make a homemade version with apple cider vinegar, molasses, and spices