Description

Craving a wholesome, flavor-packed meal that’s both nutritious and satisfying? BBQ Chicken & Roasted Sweet Potato Bowls are the perfect choice! This vibrant dish combines smoky, tangy BBQ chicken with caramelized roasted sweet potatoes, protein-rich quinoa, and fresh veggies, all topped with creamy avocado and a drizzle of BBQ sauce. Ideal for weeknight dinners, meal prep, or healthy lunches, this recipe is beginner-friendly and customizable.

Ingredients

For the BBQ Chicken

Boneless, Skinless Chicken Breasts (4): Provide lean, tender protein that absorbs BBQ flavors well.
Olive Oil (1 tbsp): Helps spices adhere and promotes a golden sear.
Smoked Paprika (1 tsp): Adds smoky depth to the chicken.
Garlic Powder (1 tsp): Infuses savory, aromatic flavor.
Onion Powder (1 tsp): Contributes subtle, sweet oniony notes.
Chili Powder (1 tsp): Brings mild heat and complexity.
Salt and Pepper (to taste): Enhance the chicken’s natural flavor.
BBQ Sauce (½ cup): Delivers sweet, smoky, tangy glaze; choose your favorite brand.

For the Roasted Sweet Potatoes

Large Sweet Potatoes (2, peeled and diced): Offer natural sweetness, fiber, and a hearty texture.
Olive Oil (1 tbsp): Ensures even roasting and crisp edges.
Ground Cumin (1 tsp): Adds warm, earthy flavor.
Paprika (1 tsp): Contributes smoky warmth.
Salt and Pepper (to taste): Balance the sweetness of the potatoes.

For the Bowl Assembly

Cooked Quinoa or Brown Rice (1 cup): Provides a protein-packed, nutty base (yields ~2–3 cups cooked).
Corn Kernels (1 cup, fresh or frozen): Add sweet, crunchy texture.
Red Bell Pepper (1, diced): Offers vibrant color and mild sweetness.
Avocado (1, sliced): Contributes creamy texture and healthy fats.
Fresh Cilantro (for garnish): Adds fresh, herbaceous flair.
Extra BBQ Sauce (for drizzling): Enhances flavor with a final tangy touch.

Ingredient Highlights

Sweet Potatoes: Rich in vitamins A and C, antioxidants, and fiber, they add a nutritious, sweet contrast to the savory chicken.
BBQ Sauce: A versatile condiment that ties the dish together with its smoky, tangy profile; choose low-sugar or homemade for healthier options.
Quinoa: A gluten-free, protein-rich grain that’s more nutrient-dense than rice, perfect for a hearty base.
Avocado: Packed with healthy fats, it adds creaminess and balances the dish’s bold flavors.

Substitutions and Variations

Chicken: Swap for chicken thighs (cook 6–8 minutes per side), shrimp (grill 2–3 minutes per side), or tofu for vegetarian (grill 4–5 minutes per side).
Sweet Potatoes: Use regular potatoes, butternut squash, or carrots; adjust roasting time (carrots: 20–25 minutes).
Quinoa/Brown Rice: Replace with farro, couscous, cauliflower rice, or mixed greens for low-carb.
Corn: Substitute with black beans, peas, or diced zucchini for different textures.
BBQ Sauce: Use spicy, honey-based, or mustard BBQ sauce; reduce to ⅓ cup for less intensity.
Gluten-Free: Naturally gluten-free; ensure BBQ sauce is gluten-free.
Add-Ins: Include pickled red onions, crumbled feta, or a sprinkle of chili flakes for extra flavor.

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Instructions

Make the BBQ Chicken:
- Preheat Oven: Preheat your oven to 400°F (200°C) for the sweet potatoes.
- Season the Chicken: In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, salt, and pepper. Rub 4 chicken breasts with 1 tbsp olive oil, then coat evenly with the spice mix.
- Cook the Chicken: Heat a grill pan or skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C). In the last minute, brush each side with ½ cup BBQ sauce, allowing it to caramelize slightly.
- Rest and Slice: Transfer chicken to a plate, tent with foil, and let rest for 5 minutes. Slice into strips.
- Beginner Tip: Use a meat thermometer for accurate doneness; brush BBQ sauce lightly to avoid burning.
Roast the Sweet Potatoes:
- Toss the Sweet Potatoes: In a large bowl, toss 2 diced large sweet potatoes with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, salt, and pepper until evenly coated.
- Roast: Spread the sweet potatoes in a single layer on a baking sheet. Roast at 400°F (200°C) for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
- Beginner Tip: Cut potatoes into ½-inch cubes for even roasting; avoid overcrowding the baking sheet for crisp edges.
Assemble the Bowls:
- Prepare the Base: Divide 1 cup cooked quinoa or brown rice (about 2–3 cups cooked) among 4 bowls as the base.
- Add the Veggies: Top each bowl with a portion of roasted sweet potatoes, 1 cup corn kernels (thawed if frozen), 1 diced red bell pepper, and slices from 1 avocado.
- Add the Chicken: Arrange sliced BBQ chicken strips on top of each bowl.
- Garnish and Serve: Drizzle with extra BBQ sauce and garnish with fresh cilantro. Serve immediately.
- Beginner Tip: Layer ingredients for a colorful presentation; drizzle sauce sparingly to avoid overpowering the bowl.

Cooking Tips

Chicken Doneness: Check internal temperature to avoid overcooking; let chicken rest to retain juices before slicing.
Sweet Potato Crispiness: Dice potatoes evenly and spread in a single layer; flip halfway to ensure caramelized edges.
BBQ Sauce Application: Brush sauce lightly during cooking to prevent burning; serve extra on the side for customization.
Quinoa Prep: Rinse quinoa before cooking to remove bitterness; cook in advance to save time (1 cup dry yields ~3 cups cooked).
Veggie Freshness: Dice bell pepper finely for balanced bites; thaw frozen corn or heat briefly to enhance sweetness.