BBQ Chicken Sweet Potato Bowls (Print Version)
# Ingredients:
→ BBQ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon chili powder
07 -
Salt and pepper to taste
08 -
½ cup BBQ sauce
→ Roasted Sweet Potatoes
09 -
2 large sweet potatoes, peeled and diced
10 -
1 tablespoon olive oil
11 -
1 teaspoon ground cumin
12 -
1 teaspoon paprika
13 -
Salt and pepper to taste
→ Bowl Assembly
14 -
1 cup cooked quinoa or brown rice
15 -
1 cup corn kernels (fresh or frozen)
16 -
1 red bell pepper, diced
17 -
1 avocado, sliced
18 -
Fresh cilantro for garnish
19 -
Extra BBQ sauce for drizzling
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Heat a grill pan or skillet over medium heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through. Brush with BBQ sauce during the last minute of cooking to caramelize. Let the chicken rest for 5 minutes before slicing into strips.
02 -
In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, paprika, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
03 -
In each bowl, layer the quinoa or brown rice as a base. Top with roasted sweet potatoes, corn, red bell pepper, and avocado slices. Arrange the sliced BBQ chicken on top. Drizzle with extra BBQ sauce and garnish with fresh cilantro. Serve immediately.
# Notes:
01 -
Chop vegetables uniformly for even cooking.
02 -
Use rotisserie chicken for a quicker option.
03 -
Customize the grains or toppings for variety.