Description
A nourishing blend of earthy roasted sweet potatoes, tangy BBQ chicken, and vibrant toppings. Packed with vitamins, lean protein, and fiber, this bowl satisfies bold flavors and wellness goals. Perfect for weeknight meals or family dinners.
Ingredients
2 medium sweet potatoes, peeled and cubed
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup BBQ sauce (no added sugar)
1 lb boneless, skinless chicken breasts
1 cup cherry tomatoes, halved
1/2 cup black beans, canned and drained
1/4 cup fresh cilantro or parsley, chopped
1 ripe avocado, sliced (optional)
1 tablespoon lime juice
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper
Spread on a baking sheet and roast 25-30 minutes until caramelized
In a bowl, combine chicken with remaining 1 tablespoon olive oil, salt, and pepper
Cook chicken in a skillet over medium heat 5-7 minutes per side until golden and cooked through
Brush BBQ sauce over chicken during last 2 minutes of cooking
Assemble bowls with sweet potatoes, chicken slices, cherry tomatoes, black beans, cilantro, and avocado
Drizzle with lime juice before serving
Notes
Use quinoa instead of rice for extra protein
Add feta cheese (dairy-free option available) for creaminess
Leftovers store in airtight containers for 3-4 days
Adjust BBQ sauce sweetness based on preference
For gluten-free version, confirm BBQ sauce label is gluten-free