Description
A flavorful and wholesome BBQ Chicken & Roasted Sweet Potato Bowl featuring tender shredded BBQ chicken, roasted sweet potatoes, fresh corn, red onions, and creamy avocado slices. Perfect for a balanced and satisfying meal ready in just 40 minutes.
Ingredients
Scale
Chicken
- 2 chicken breasts
- 1/4 cup BBQ sauce
Vegetables
- 2 cups sweet potatoes, cubed
- 1 cup corn kernels
- 1/2 red onion, chopped
- 1 avocado, sliced
- 1-2 tablespoons olive oil (optional, for roasting sweet potatoes)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast the Sweet Potatoes: Spread the cubed sweet potatoes evenly on a baking sheet. Drizzle with olive oil if desired for extra crispiness. Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are tender and lightly browned.
- Cook the Chicken: While the potatoes roast, cook the chicken breasts by grilling or baking until fully cooked and reaching an internal temperature of 165°F (74°C).
- Shred the Chicken: Allow the chicken to cool slightly, then shred it using forks or by hand. Toss the shredded chicken with the BBQ sauce thoroughly.
- Assemble the Bowls: Divide the roasted sweet potatoes, BBQ shredded chicken, corn kernels, chopped red onion, and avocado slices evenly between two bowls.
- Serve: Enjoy immediately for the best flavor and texture, or store in airtight containers for convenient meal prep.
Notes
- Drizzling olive oil on sweet potatoes before roasting helps achieve a crispy texture.
- Use your favorite BBQ sauce to customize the flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Internal temperature of chicken should reach 165°F to ensure safe consumption.
- For extra crunch, consider adding toasted nuts or seeds as toppings.
