BBQ Chicken Sweet Potato Bowl: A Warm and Cozy Delight
As the leaves start to turn and the days become a little shorter, there’s nothing quite like a comforting bowl of wholesome goodness to warm your soul. This BBQ Chicken Sweet Potato Bowl has that cozy, autumn-inspired feel that will wrap you in a delicious embrace. Imagine digging into a tender, sweet potato, its natural sweetness elevated by smoky BBQ chicken, colorful veggies, and a sprinkle of fresh cilantro. Each bite feels like a hug from a dear friend, making it the perfect easy weeknight dinner to enjoy with family or friends. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Wholesome Ingredients: Made with nutritious sweet potatoes, lean chicken, and vibrant veggies, this bowl is a powerhouse of flavor and health.
- Quick and Simple: This easy weeknight dinner comes together in less than an hour, making it perfect for busy nights.
- Flavor Explosion: The combination of sweet and smoky BBQ chicken over fluffy sweet potatoes creates a mouthwatering experience that’s hard to resist.
- Family-Friendly: Even the pickiest eaters won’t say no to this delicious bowl packed with colors and flavors they’ll love.
- Customizable: With so many topping options, you can make this dish a little different every time, keeping it exciting and fresh!
What You’ll Need
Gather these simple ingredients to create your BBQ Chicken Sweet Potato Bowl:
- 2 large sweet potatoes
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup BBQ sauce
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
How to Make BBQ Chicken Sweet Potato Bowl
Let’s make it together! Follow these simple steps for a cozy culinary adventure:
- Preheat your oven to 400°F (200°C). Your kitchen will soon be filled with the delightful aroma of baked sweet potatoes!
- Wash and dry the sweet potatoes. Once clean, pierce each potato several times with a fork – this helps them bake evenly.
- Place the sweet potatoes on a baking sheet, rub them with a little olive oil, and sprinkle with salt and pepper for an extra kick. Bake in the preheated oven for about 40-45 minutes, or until they are tender and easily pierced with a fork.
- While the sweet potatoes are baking, season the chicken breasts with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Dice it into bite-sized pieces, then toss the chicken with BBQ sauce until thoroughly coated.
- In a small bowl, mix the black beans and corn together, adding a touch of brightness to the dish.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice them open lengthwise and gently fluff the insides with a fork to create a cozy bed for the toppings.
- To assemble each bowl, start by adding half of a baked sweet potato. Top it with BBQ chicken, a spoonful of the black bean and corn mixture, some chopped red onion, diced avocado, and a sprinkle of fresh cilantro to finish it off.
- Serve the bowls with lime wedges on the side to squeeze over the top, adding a burst of zesty flavor!
Delicious Variations to Try
- Tex-Mex Twist: Add a dollop of sour cream or Greek yogurt, and swap the BBQ sauce for a zesty salsa for a Southwestern flair.
- Mediterranean Vibes: Incorporate roasted red peppers, feta cheese, and a sprinkle of oregano — the sweet potato pairs beautifully with these flavors.
- Spicy Kick: Mix in some chopped jalapeños or drizzle with hot sauce for those who love a little heat.
- Vegan Option: Replace the chicken with grilled portobello mushrooms or smoky tempeh for a satisfying plant-based meal.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can bake the sweet potatoes and cook the chicken the night before. Just warm them up when it’s time to serve for a stress-free meal!
- Ingredient Swaps: Feel free to use your favorite BBQ sauce — there are so many delicious flavors out there! You can also substitute the avocado for a creamy dressing if you’re looking for a different finish.
- Storing Leftovers: This bowl keeps well in the fridge for up to 3 days. Just store the ingredients separately to maintain freshness!
Calories & Nutrition Details
- Serving Size: 1 bowl
- Calories: Approximately 460
- Carbohydrates: 70g
- Sugar: 7g
- Fat: 13g
- Protein: 23g
- Sodium: 810mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can prepare the sweet potatoes and chicken in advance. Just reheat before serving.
Can I use different ingredients?
Absolutely! Feel free to customize with your favorite toppings or proteins.
How do I store leftovers?
Store leftover components in airtight containers in the fridge for up to 3 days.
How long does it last?
The assembled bowls are best eaten fresh, but you can store the ingredients separately as mentioned for freshness.
Wrapping It Up
This BBQ Chicken Sweet Potato Bowl is more than just a meal; it’s a cozy hug in a bowl that brings comfort and warmth to any table. Its vibrant colors and delicious flavors make it an inviting dish for family gatherings or weeknight dinners. Save this BBQ Chicken Sweet Potato Bowl to your Pinterest board so it’s ready when you need a cozy treat!
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BBQ Chicken Sweet Potato Bowl
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting bowl of sweet potatoes topped with smoky BBQ chicken, colorful veggies, and fresh cilantro, perfect for cozy weeknight dinners.
Ingredients
- 2 large sweet potatoes
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup BBQ sauce
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the sweet potatoes, pierce each potato several times with a fork.
- Rub sweet potatoes with olive oil, sprinkle with salt and pepper, and bake for 40-45 minutes.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat, add chicken, and cook until golden and cooked through (about 6-7 minutes per side).
- Remove chicken, let it rest, then dice and toss with BBQ sauce.
- Mix black beans and corn in a small bowl.
- Once sweet potatoes are baked, slice open and fluff the insides.
- Assemble each bowl with half a sweet potato, BBQ chicken, black bean mixture, red onion, avocado, and cilantro.
- Serve with lime wedges for added flavor.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Feel free to customize with your favorite toppings or proteins.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 7g
- Sodium: 810mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 23g
- Cholesterol: 70mg
Keywords: BBQ chicken, sweet potato, cozy dinner, family-friendly, easy recipe