Description
A hearty and wholesome bowl featuring tender roasted sweet potatoes, juicy BBQ chicken, fresh toppings, and a drizzle of ranch. Perfect for meal prep, weeknight dinners, or a balanced lunch.
Ingredients
For the Bowls:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 boneless, skinless chicken breasts (or thighs)
- ½ cup BBQ sauce (plus more for drizzling)
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 cup black beans, rinsed and drained
- ½ cup shredded cheddar cheese (optional)
- ½ red onion, thinly sliced
- 1 avocado, sliced
- Fresh cilantro, chopped
Optional Toppings:
- Ranch dressing
- Lime wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes until tender and lightly caramelized.
- Season chicken with salt and pepper. Grill, bake, or pan-cook until fully cooked (165°F / 74°C internal temp), about 6–8 minutes per side. Shred or slice chicken, then toss with BBQ sauce.
- Assemble bowls: Start with a base of roasted sweet potatoes. Add BBQ chicken, corn, black beans, cheese, and onion. Top with avocado slices and cilantro.
- Drizzle with extra BBQ sauce or ranch and serve with lime wedges.
Notes
- Swap chicken for shredded rotisserie chicken for a quick shortcut.
- Make it vegan by using BBQ jackfruit or tofu instead of chicken and omitting cheese.
- Great for meal prep—assemble bowls in containers and refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course / Bowl
- Method: Roasting & Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 450 per serving
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg
