Description
Imagine digging into a bowl where sweet meets smoky and every bite tells a different flavor story. This BBQ chicken bowl is the weeknight dinner hero you’ve been searching for.
Ingredients
Scale
- 2 medium sweet potatoes (about 1.5 lbs/680g), cubed into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) barbecue sauce
- 2 cups (60g) fresh spinach or mixed greens
- 1 cup (150g) black beans, drained and rinsed
- 1 cup (175g) corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- 1/4 cup (40g) red onion, finely diced
- 1/4 cup (60g) plain Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
- Pat chicken dry and season with garlic powder, onion powder, and salt. Heat olive oil in a skillet over medium-high heat. Cook chicken 5-7 minutes per side until nearly done.
- Brush half the barbecue sauce on chicken, flip, cook 1 minute. Repeat with remaining sauce on the other side. Cook until chicken reaches 165°F (74°C) internally. Rest for 5 minutes before slicing.
- Warm black beans and corn in a small saucepan or microwave. Slice avocado and prepare other fresh ingredients.
- Assemble bowls with greens as the base. Arrange sweet potatoes, sliced chicken, beans, corn, and avocado in sections. Top with red onion, a dollop of Greek yogurt, and cilantro.
- Serve with lime wedges and additional barbecue sauce if desired.