Description
Sizzling BBQ chicken & roasted sweet potato bowls deliver a flavor-packed meal that balances smoky, sweet, and hearty textures. Nutritious ingredients and bold spices combine to create a satisfying dinner that promises delicious comfort in each carefully crafted bite.
Ingredients
Scale
Proteins:
- 2 boneless, skinless chicken breasts (or thighs)
- ½ cup black beans, drained and rinsed
Vegetables and Starches:
- 2 medium sweet potatoes, diced into ½-inch cubes
- ½ cup corn (fresh, canned, or frozen)
- 1 small avocado, sliced
- ¼ cup cherry tomatoes, halved
- ¼ cup red onion, diced
- 2 cups cooked quinoa or brown rice (or cauliflower rice for low-carb)
Seasonings and Toppings:
- ½ cup BBQ sauce (sugar-free for low-carb)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro, chopped
- ¼ cup ranch dressing (or Greek yogurt for a lighter option)
- 2 tablespoons BBQ sauce
- 1 tablespoon lime juice
Instructions
- Preheat the oven to a high temperature of 400F and prepare a baking sheet with parchment paper to ensure even roasting of sweet potatoes.
- Massage sweet potatoes with a blend of olive oil and aromatic spices, ensuring each piece is evenly coated with smoked paprika, garlic powder, salt, and pepper.
- Distribute sweet potato chunks uniformly across the baking sheet, creating space between pieces to promote crispy caramelization during roasting.
- Roast the sweet potatoes for 20-25 minutes, rotating the tray midway to guarantee consistent browning and tenderness.
- While potatoes roast, season chicken breasts with a robust mixture of olive oil, smoked paprika, garlic powder, salt, and pepper.
- Heat a grill pan or skillet to medium-high temperature, creating an ideal surface for achieving a perfectly seared chicken exterior.
- Cook chicken breasts for 5-6 minutes on each side, monitoring internal temperature to ensure it reaches a safe 165F.
- During the final two minutes of cooking, generously brush chicken with tangy BBQ sauce to infuse additional flavor and create a glossy finish.
- Remove chicken from heat and slice into appealing strips for bowl assembly.
- Whisk together ranch dressing, additional BBQ sauce, and a splash of lime juice to create a zesty complementary dressing.
- Layer quinoa or rice as the foundational layer in serving bowls.
- Artfully arrange roasted sweet potatoes, sliced BBQ chicken, black beans, corn, creamy avocado, vibrant cherry tomatoes, and crisp red onion.
- Drizzle the prepared BBQ ranch dressing over the bowl and sprinkle fresh cilantro for a burst of herbal freshness.
- Optional: Enhance the presentation with extra BBQ sauce, sliced jalapenos, or a sprinkle of shredded cheese for added complexity.
Notes
- Customize heat levels by adjusting smoked paprika and adding cayenne for spice lovers who want an extra kick.
- Meal prep friendly recipe works perfectly by roasting sweet potatoes and cooking chicken in advance, storing separately in airtight containers for quick assembly.
- Transform into vegetarian option by replacing chicken with grilled tofu, tempeh, or black beans seasoned with same spice blend for protein-packed alternative.
- Gluten-free friendly recipe ensures safe consumption by using gluten-free BBQ sauce and checking ingredient labels carefully when selecting ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 8g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg