Description

Craving a wholesome, flavor-packed meal that’s both nutritious and satisfying? What if you could whip up BBQ Chicken & Roasted Sweet Potato Bowls in just 45 minutes, combining smoky, tangy chicken with caramelized sweet potatoes and vibrant veggies? This colorful recipe layers protein-rich quinoa, creamy avocado, and a medley of fresh ingredients, all tied together with a drizzle of BBQ sauce.

Ingredients

For the BBQ Chicken

Boneless, Skinless Chicken Breasts (4, ~1.5 lb): Lean, tender protein that absorbs spices and BBQ sauce.
Olive Oil (1 tbsp): Helps spices adhere and promotes browning.
Smoked Paprika (1 tsp): Adds smoky depth to the chicken.
Garlic Powder (1 tsp): Infuses savory, aromatic flavor.
Onion Powder (1 tsp): Brings subtle, savory sweetness.
Chili Powder (1 tsp): Provides mild heat and complexity.
Salt and Pepper (to taste): Enhances overall flavor.
BBQ Sauce (½ cup): Delivers tangy, smoky, sweet glaze for caramelization.

For the Roasted Sweet Potatoes

Large Sweet Potatoes (2, ~1.5 lb): Naturally sweet, nutrient-rich base with hearty texture.
Olive Oil (1 tbsp): Ensures crisp, caramelized edges.
Ground Cumin (1 tsp): Adds warm, earthy notes.
Paprika (1 tsp): Brings mild, smoky flavor.
Salt and Pepper (to taste): Balances sweetness and enhances flavor.

For the Bowl Assembly

Cooked Quinoa or Brown Rice (1 cup): Protein-packed, hearty base for the bowl.
Corn Kernels (1 cup, fresh or frozen): Adds sweet, crunchy texture.
Red Bell Pepper (1, diced): Provides vibrant color and mild sweetness.
Avocado (1, sliced): Offers creamy texture and healthy fats.
Fresh Cilantro (for garnish): Adds fresh, herbaceous brightness.
Extra BBQ Sauce (for drizzling): Enhances flavor with a tangy finish.

Ingredient Highlights

Sweet Potatoes: Rich in vitamins A and C, antioxidants, and fiber, they add natural sweetness and a hearty texture that complements the savory chicken.
BBQ Sauce: A smoky, tangy sauce that gives the chicken a rich, caramelized flavor; choose your favorite brand or homemade for customization.
Quinoa: A gluten-free, protein-packed grain that provides a nutritious, filling base; brown rice offers a chewy alternative.
Avocado: Adds a creamy, nutrient-dense element with healthy monounsaturated fats, balancing the bold flavors.

Substitutions and Variations

Chicken Breasts: Swap with chicken thighs, turkey breast, or tofu for vegetarian/vegan; adjust cooking time (thighs: 6–7 minutes per side).
Olive Oil: Use avocado oil or grapeseed oil for high-heat cooking.
Spices: Replace chili powder with cayenne for more heat or omit for milder flavor; use regular paprika if smoked is unavailable.
BBQ Sauce: Substitute with teriyaki, buffalo, or a honey-mustard glaze for a different flavor profile.
Sweet Potatoes: Swap with regular potatoes, butternut squash, or carrots for similar texture.
Quinoa/Brown Rice: Use farro, couscous, cauliflower rice, or lettuce wraps for low-carb.
Corn: Replace with black beans, peas, or diced zucchini for variety.
Avocado: Substitute with guacamole, Greek yogurt, or hummus for creaminess.
Vegetarian/Vegan: Use tofu, tempeh, or portobello mushrooms; ensure BBQ sauce is vegan.
Gluten-Free: Naturally gluten-free; ensure BBQ sauce is gluten-free certified.

Optional Additions

Toppings: Sprinkle with crumbled feta, cotija cheese, or toasted pepitas for extra flavor.
Veggies: Add ½ cup shredded cabbage, cherry tomatoes, or pickled onions for crunch.
Sauces: Drizzle with ranch, hot sauce, or lime crema for a twist.

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Instructions

Prepare the BBQ Chicken:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, and salt and pepper to taste (about ½ tsp each).
- Rub 4 boneless, skinless chicken breasts with 1 tbsp olive oil, then coat evenly with the spice mix.
- 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 (internal temperature 165°F/74°C).
- In the last minute of cooking, brush each chicken breast with 2 tbsp BBQ sauce (½ cup total), flipping once to caramelize the sauce.
- Remove from heat, tent with foil, and let rest for 5 minutes before slicing into strips.
- Tip: Use a meat thermometer for accuracy; avoid overcooking to keep chicken juicy.
Roast the Sweet Potatoes:
- Peel and dice 2 large sweet potatoes into ½-inch cubes.
- In a large bowl, toss sweet potatoes with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, and salt and pepper to taste (about ½ tsp each).
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper 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 uniformly for even roasting; don’t overcrowd the baking sheet to ensure crispiness.
Prepare the Base and Veggies:
- Cook 1 cup quinoa or brown rice according to package instructions (yields ~3 cups cooked); keep warm.
- If using frozen corn, thaw 1 cup corn kernels or heat briefly in a skillet; if fresh, blanch for 1–2 minutes and cool.
- Dice 1 red bell pepper into small pieces and slice 1 avocado just before assembly to prevent browning.
- Tip: Rinse quinoa before cooking for a fluffier texture; prep veggies while sweet potatoes roast to save time.
Assemble the Bowls:
- Divide 3 cups cooked quinoa or brown rice among 4 bowls (about ¾ cup per bowl).
- Top each bowl with ½ cup roasted sweet potatoes, ¼ cup corn kernels, ¼ diced red bell pepper, and ¼ sliced avocado.
- Arrange 1 sliced chicken breast (about 4 oz) on top of each bowl.
- Drizzle each bowl with 1–2 tsp extra BBQ sauce and garnish with fresh cilantro leaves.
- Tip: Arrange ingredients in sections for a vibrant presentation; offer extra BBQ sauce on the side for customization.
Serve:
- Serve immediately while the chicken and sweet potatoes are warm and the veggies are fresh.
- Pair with a side salad, cornbread, or a chilled drink like iced tea or lemonade for a complete meal.
- Tip: Serve with forks or spoons for easy mixing; encourage diners to combine flavors for the full experience.