BBQ Chicken & Roasted Sweet Potato Bowl
A balanced and flavorful bowl featuring BBQ chicken, caramelized sweet potatoes, creamy avocado, and crisp slaw, perfect for meal prep or family dinners.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1–1¼ lb total) Thighs work as a substitute if preferred.
- 1 cup BBQ sauce (plus extra for drizzling) Use your favorite bottle or homemade.
- 2 large sweet potatoes, peeled and diced into ½-inch cubes Murasaki or purple sweet potatoes are great substitutes.
- 1 tablespoon olive oil
- Salt and freshly ground black pepper To taste.
- 1 ripe avocado sliced
- 1 cup corn Fresh kernels or canned, drained.
- 1 cup slaw Prepackaged cabbage mix or homemade quick slaw.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
- Toss the diced sweet potatoes with olive oil, a generous pinch of salt, and black pepper. Spread them in an even layer on the baking sheet.
Roasting Sweet Potatoes
- Roast the sweet potatoes for 25–30 minutes, stirring once halfway through, until tender and caramelized on the edges.
- Optional: broil for 1–2 minutes at the end for more char.
Cooking Chicken
- While the potatoes roast, grill the chicken over medium-high heat or bake in a 375°F (190°C) oven until the internal temperature reaches 160–162°F (71–72°C).
- Brush the cooked chicken with BBQ sauce and return to heat for 3–5 minutes to caramelize the sauce.
- Ensure the final safe internal temperature of chicken is 165°F (74°C).
Resting and Slicing
- Let the chicken rest for 5–10 minutes, then slice thinly against the grain.
Assembling Bowls
- Divide roasted sweet potatoes among bowls and add sliced chicken.
- Fan avocado slices, spoon corn, and pile on slaw. Drizzle with extra BBQ sauce before serving.
Notes
Meal prep friendly; store without avocado for up to 3-4 days. For variation, add grains or spicy twists.