Description

Craving a wholesome, colorful meal that’s packed with smoky, sweet, and savory flavors? Say hello to BBQ Chicken & Roasted Sweet Potato Bowls! This vibrant dish combines juicy, spice-rubbed BBQ chicken with caramelized sweet potatoes, nutrient-rich quinoa, and fresh veggies, all tied together with a drizzle of tangy BBQ sauce. It’s a balanced, feel-good meal that’s as delicious as it is easy to prepare

Ingredients

For the BBQ Chicken

Boneless, Skinless Chicken Breasts (4): Lean and tender, perfect for grilling or searing.
- Substitution: Chicken thighs for juicier results, or tofu or portobello mushrooms for a vegetarian option.
Olive Oil (1 tbsp): Helps the spices stick and promotes browning.
- Substitution: Avocado oil or melted butter.
Smoked Paprika (1 tsp): Adds smoky depth.
- Substitution: Regular paprika or chipotle powder for a spicier kick.
Garlic Powder (1 tsp): Brings savory flavor without fresh garlic prep.
- Substitution: 2 minced garlic cloves rubbed onto the chicken.
Onion Powder (1 tsp): Adds subtle sweetness and umami.
- Substitution: ½ tsp dried onion flakes or omit.
Chili Powder (1 tsp): Provides mild heat and complexity.
- Substitution: Cumin or cayenne (use less for less heat).
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
BBQ Sauce (½ cup, your favorite brand): Adds smoky, tangy flavor.
- Substitution: Homemade BBQ sauce or a mix of ketchup, molasses, and spices.

For the Roasted Sweet Potatoes

Sweet Potatoes (2 large, peeled and diced): Naturally sweet and nutrient-rich.
- Substitution: Butternut squash, regular potatoes, or carrots.
Olive Oil (1 tbsp): Promotes roasting and crispiness.
- Substitution: Avocado oil or melted coconut oil.
Ground Cumin (1 tsp): Adds earthy warmth.
- Substitution: Chili powder or smoked paprika.
Paprika (1 tsp): Brings mild sweetness and color.
- Substitution: Smoked paprika or turmeric for a different flavor.
Salt and Pepper (to taste): Enhances the natural sweetness.
- Substitution: Sea salt or low-sodium options.

For the Bowl Assembly

Cooked Quinoa or Brown Rice (1 cup): A protein-packed, hearty base.
- Substitution: White rice, farro, or cauliflower rice for low-carb.
Corn Kernels (1 cup, fresh or frozen): Adds sweet crunch.
- Substitution: Grilled corn, peas, or diced zucchini.
Red Bell Pepper (1, diced): Brings vibrant color and crisp texture.
- Substitution: Yellow/green bell pepper or cherry tomatoes.
Avocado (1, sliced): Adds creamy richness and healthy fats.
- Substitution: Guacamole or omit for a lighter bowl.
Fresh Cilantro (for garnish): Provides bright, herbaceous flavor.
- Substitution: Parsley, green onions, or no garnish.
Extra BBQ Sauce (for drizzling): Enhances the smoky flavor.
- Substitution: Hot sauce or a balsamic glaze for a twist.

Ingredient Highlights

Sweet Potatoes: Packed with vitamins A and C, fiber, and antioxidants, they add natural sweetness and a hearty texture.
BBQ Sauce: The smoky, tangy glue that ties the chicken and bowl together.
Quinoa: A gluten-free, protein-rich grain that makes the bowl filling and nutritious.
Avocado: Contributes creamy texture and heart-healthy fats.

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Instructions

Step 1: Make the BBQ Chicken

Preheat Oven: Preheat your oven to 400°F (200°C) for the sweet potatoes (and optionally for finishing the chicken if not using a skillet).
Season the Chicken: In a bowl, rub 4 chicken breasts with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, and a pinch of salt and pepper until evenly coated.
Cook the Chicken: Heat a grill pan or large skillet over medium heat with a drizzle of oil. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). In the last minute, brush each side with ½ cup BBQ sauce, letting it caramelize slightly.
Rest and Slice: Remove the chicken from the pan and let it rest for 5 minutes. Slice into strips or bite-sized pieces.
- Tip: If you prefer, bake the chicken at 400°F (200°C) for 20-25 minutes, brushing with BBQ sauce in the last 5 minutes.

Step 2: Roast the Sweet Potatoes

Toss the Sweet Potatoes: In a large bowl, toss 2 diced sweet potatoes with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, a pinch of salt, and a pinch of pepper until evenly coated.
Roast: Spread the sweet potatoes in a single layer on a baking sheet (lined with parchment for easy cleanup). Roast at 400°F (200°C) for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
- Tip: Cut sweet potatoes into uniform ½-inch cubes for even cooking, and avoid overcrowding the baking sheet for crispier edges.

Step 3: Assemble the Bowls

Prepare the Base: Cook 1 cup quinoa or brown rice according to package instructions (typically 15-20 minutes for quinoa, 25-30 for brown rice). Divide among 4 serving bowls as the base.
Add the Veggies: Top each bowl with a portion of roasted sweet potatoes, ¼ cup corn kernels (thawed if frozen), and diced red bell pepper.
Add the Chicken: Arrange sliced BBQ chicken on top or beside the veggies.
Garnish and Serve: Add ¼ sliced avocado per bowl, drizzle with extra BBQ sauce, and sprinkle with fresh cilantro. Serve immediately.
- Tip: Warm the corn briefly in a skillet or microwave for a hot bowl, or leave cold for a fresh contrast.