BBQ Chicken Sweet Potato Bowls (Print Version)
# Ingredients:
→ BBQ Chicken
01 -
½ cup of your favorite BBQ sauce
02 -
A sprinkle of salt and a pinch of pepper
03 -
1 tsp of onion powder
04 -
1 tsp smoked paprika
05 -
1 tsp garlic powder
06 -
1 tsp chili powder
07 -
4 chicken breasts without bones or skin
08 -
1 tbsp olive oil
→ Roasted Sweet Potatoes
09 -
1 tbsp olive oil
10 -
A couple of dashes of salt and pepper
11 -
1 tsp of paprika
12 -
1 tsp ground cumin
13 -
2 big sweet potatoes, peeled and cut into chunks
→ Bowl Assembly
14 -
A handful of fresh cilantro for topping
15 -
Slices of 1 ripe avocado
16 -
1 diced red bell pepper
17 -
1 cup of corn kernels (fresh or from the freezer)
18 -
1 cup of cooked brown rice or quinoa
19 -
Extra BBQ sauce for a finishing touch
# Instructions:
01 -
Turn your oven up to 400°F (200°C). Combine olive oil, smoked paprika, chili powder, onion powder, garlic powder, salt, and pepper by rubbing it onto the chicken breasts. Heat a skillet or grill pan on medium heat and brown the chicken for about 5-6 minutes per side until cooked all the way through and nicely colored. During the last minute, spread BBQ sauce over each piece to get it caramelized. After cooking, let it sit for 5 minutes before slicing into strips.
02 -
Mix the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper in a big bowl. Toss them well, then spread them out on a baking tray in one layer. Roast for 25-30 minutes, flipping halfway, until soft and a little crispy around the edges.
03 -
Start by laying cooked quinoa or rice at the bottom of the bowls. Then add roasted sweet potatoes, diced red bell peppers, some corn, and avocado slices. Put the BBQ chicken strips over the top. Finish by drizzling on more BBQ sauce and tossing a little fresh cilantro on for color. Enjoy right away!
# Notes:
01 -
Evenly chop vegetables so they cook at the same speed.
02 -
Save time by using a store-bought rotisserie chicken.
03 -
Switch up the grains or toppings to keep it fresh and fun.