Description

Craving a wholesome, flavor-packed meal that’s as colorful as it is delicious? BBQ Chicken & Roasted Sweet Potato Bowls are the perfect solution! This vibrant dish combines smoky, tangy BBQ chicken with caramelized sweet potatoes, protein-rich quinoa, and fresh veggies, all tied together with creamy avocado and a drizzle of BBQ sauce

Ingredients

For the BBQ Chicken

Boneless, Skinless Chicken Breasts (4, ~1.5 lbs):
- Why it’s important: Lean, tender protein that absorbs the smoky spices and BBQ sauce.
- Substitutions: Chicken thighs for juicier meat, or tofu/tempeh for vegetarian (adjust cooking time).
Olive Oil (1 tbsp):
- Why it’s important: Helps the spices adhere to the chicken and promotes browning.
- Substitutions: Avocado oil or melted butter.
Smoked Paprika (1 tsp):
- Why it’s important: Adds deep, smoky flavor to the chicken.
- Substitutions: Regular paprika or chipotle powder for extra heat.
Garlic Powder (1 tsp):
- Why it’s important: Brings savory depth to the spice rub.
- Substitutions: Onion powder or fresh minced garlic (2 cloves).
Onion Powder (1 tsp):
- Why it’s important: Enhances the savory, umami notes.
- Substitutions: Garlic powder or fresh minced onion (2 tbsp).
Chili Powder (1 tsp):
- Why it’s important: Adds mild heat and complexity.
- Substitutions: Ancho chili powder or a pinch of cayenne.
Salt and Pepper (to taste):
- Why it’s important: Enhances the chicken’s natural flavors.
BBQ Sauce (½ cup, your favorite brand):
- Why it’s important: Provides tangy, smoky, sweet flavor that defines the chicken.
- Substitutions: Homemade BBQ sauce or a spicy/sweet variant for different flavor profiles.

For the Roasted Sweet Potatoes

Sweet Potatoes (2 large, peeled and diced):
- Why it’s important: Adds sweet, hearty texture and nutrient density.
- Substitutions: Butternut squash, regular potatoes, or carrots.
Olive Oil (1 tbsp):
- Why it’s important: Promotes caramelization and crispiness.
- Substitutions: Avocado oil or melted coconut oil.
Ground Cumin (1 tsp):
- Why it’s important: Brings earthy, warm flavor to the sweet potatoes.
- Substitutions: Ground coriander or chili powder.
Paprika (1 tsp):
- Why it’s important: Adds mild sweetness and color.
- Substitutions: Smoked paprika for smokier flavor or cayenne for heat.
Salt and Pepper (to taste):
- Why it’s important: Enhances the sweet potatoes’ natural sweetness.

For the Bowl Assembly

Cooked Quinoa or Brown Rice (1 cup):
- Why it’s important: Provides a protein-packed, hearty base.
- Substitutions: White rice, farro, or cauliflower rice for low-carb.
Corn Kernels (1 cup, fresh or frozen):
- Why it’s important: Adds sweet, crunchy texture.
- Substitutions: Peas, diced zucchini, or roasted chickpeas.
Red Bell Pepper (1, diced):
- Why it’s important: Brings vibrant color and crisp freshness.
- Substitutions: Yellow/green bell pepper, cherry tomatoes, or radishes.
Avocado (1, sliced):
- Why it’s important: Adds creamy, healthy fats for balance.
- Substitutions: Guacamole or Greek yogurt for creaminess.
Fresh Cilantro (for garnish):
- Why it’s important: Provides a fresh, herbaceous finish.
- Substitutions: Parsley, green onions, or omit.
Extra BBQ Sauce (for drizzling):
- Why it’s important: Enhances the smoky, tangy flavor.
- Substitutions: Hot sauce, ranch, or balsamic glaze for variety.

Tip: Choose a high-quality BBQ sauce (sweet, smoky, or spicy) to match your taste, and dice sweet potatoes into uniform pieces for even roasting.

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Instructions

Step 1: Make the BBQ Chicken

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes (Step 2).
Season the Chicken: In a bowl, rub 4 boneless, skinless 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. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
Add BBQ Sauce: In the last 1 minute of cooking, brush ½ cup BBQ sauce over the chicken, flipping to caramelize both sides.
Rest and Slice: Remove the chicken from the pan, let it rest for 5 minutes, then slice into strips.
Tip: If you don’t have a grill pan, use a regular skillet or bake the chicken at 400°F (200°C) for 20–25 minutes, brushing with BBQ sauce halfway through.

Step 2: Roast the Sweet Potatoes

Toss the Sweet Potatoes: In a large bowl, toss 2 large diced sweet potatoes with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, and a pinch of salt and pepper until evenly coated.
Roast: Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper or lightly oiled. Roast at 400°F (200°C) for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Tip: Ensure the sweet potatoes are spread out to avoid steaming; use two baking sheets if needed.

Step 3: Assemble the Bowls

Prepare the Base: Divide 1 cup cooked quinoa or brown rice among 4 bowls as the base.
Add the Veggies: Top each bowl with a portion of roasted sweet potatoes, ¼ cup corn kernels (thawed if frozen), ¼ diced red bell pepper, and slices from ¼ avocado.
Add the Chicken: Arrange sliced BBQ chicken strips on top or beside the veggies.
Garnish and Serve: Drizzle with extra BBQ sauce and sprinkle with fresh cilantro. Serve immediately.
Tip: Prep the corn and bell pepper while the sweet potatoes roast to save time.