BBQ Sweet Potato Bowl (Print Version)
# Ingredients:
→ BBQ Chicken
01 -
Salt and pepper for seasoning
02 -
1 teaspoon garlic powder
03 -
½ cup of any BBQ sauce you love
04 -
1 teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon chili powder
07 -
1 tablespoon olive oil
08 -
4 chicken breasts (boneless and skinless)
→ Roasted Sweet Potatoes
09 -
1 teaspoon paprika
10 -
1 tablespoon olive oil
11 -
Salt and pepper for your taste
12 -
1 teaspoon ground cumin
13 -
2 large sweet potatoes, diced and peeled
→ Bowl Assembly
14 -
1 cup of cooked quinoa or brown rice
15 -
Fresh cilantro leaves to top it off
16 -
1 avocado sliced into chunks
17 -
Extra BBQ sauce to drizzle over
18 -
1 diced red bell pepper
19 -
1 cup of corn (can be frozen or fresh)
# Instructions:
01 -
Turn your oven to 400°F (200°C). Coat the chicken with olive oil, garlic powder, paprika, onion powder, chili powder, salt, and pepper. Heat a skillet or grill pan on medium heat. Cook the chicken for about 5–6 minutes per side so it's golden and done. During the last minute, brush on BBQ sauce and let it caramelize. Rest the chicken for 5 minutes and then slice it up.
02 -
Take a large bowl and mix the sweet potato chunks with olive oil, cumin, paprika, salt, and pepper. Lay them flat on a baking sheet and pop it in the oven for 25–30 minutes, flipping halfway. They should be soft and a bit golden by the end.
03 -
Start by laying quinoa or rice as the base in each bowl. Pile on roasted sweet potatoes, some red bell pepper pieces, corn, and sliced avocado. Slice up that BBQ chicken and put it on top. Add some more BBQ sauce if you want and throw some fresh cilantro on there. Serve right then and enjoy!