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To make the BBQ Chicken Sweet Potato Bowl, you need fresh and simple ingredients. Here’s what you will gather: - 2 large sweet potatoes, peeled and cubed - 2 cups cooked chicken breast, shredded - 1 cup BBQ sauce - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup sweet corn - 1 ripe avocado, diced - ½ cup red onion, finely diced - Fresh cilantro for garnish (optional) These ingredients work well together to create a meal that is both tasty and filling. Sweet potatoes add natural sweetness, while the BBQ chicken gives it a savory touch. The corn brings a nice crunch, and the avocado adds creaminess. I love using fresh ingredients, as they make the dish vibrant and full of flavor. When you pick your sweet potatoes, look for ones that are firm and smooth. Avoid any with soft spots or blemishes. For the chicken, shredded rotisserie chicken is a great choice, as it saves time and adds rich flavor. Choose your favorite BBQ sauce for a personal touch. Whether you prefer sweet, spicy, or tangy, it will enhance the dish. Try to use ripe avocados for the best taste. A little squeeze of lime on top adds a zesty kick. You can also play with the toppings. Cilantro is great, but you might prefer green onions or even jalapeños for heat. Enjoy exploring these options! Check out the Full Recipe for a step-by-step guide to making this delicious bowl. - Preheat your oven to 400°F (200°C). - Combine cubed sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. I like to use a big bowl for this. It helps mix everything well. Make sure every piece of sweet potato gets coated. This adds flavor and makes them tasty. - Spread seasoned sweet potatoes on a baking sheet and roast for 25-30 minutes. When you roast them, the sweet potatoes will get soft and a bit crispy. Flip them halfway for even cooking. You want them to caramelize nicely. This brings out their natural sweetness. - Heat shredded chicken with BBQ sauce until coated and warmed through. I use a medium saucepan for this step. The chicken heats up quickly. Stir it often to coat it well in the BBQ sauce. This step usually takes about 5-7 minutes. - Layer roasted sweet potatoes, BBQ chicken mixture, and toppings. Start with the sweet potatoes at the bottom. Then add the BBQ chicken on top. You can get creative here with your toppings. I love adding diced avocado and red onion for crunch. If you like, sprinkle cilantro on top for extra flavor. For the Full Recipe, check the beginning of this article. Enjoy making this hearty dish! To get sweet potatoes just right, start with the toss. Make sure each piece gets a good mix of olive oil, garlic powder, and smoked paprika. Use your hands or a large spoon to turn them well. This helps them roast evenly. For roasting, spread them out on the baking sheet. Avoid overcrowding; this keeps them from steaming. Roast at 400°F for 25-30 minutes. Flip them halfway for that golden caramelization. You want a nice, crispy edge and a soft inside. Choosing the right BBQ sauce makes a big difference. I love using brands like Stubb's or Sweet Baby Ray's for their rich flavors. If you want to make your own, mix ketchup, brown sugar, apple cider vinegar, and spices. This will give you a sweet and tangy sauce that pairs well with chicken. For a stunning bowl, use colorful dishes. Start with the roasted sweet potatoes at the bottom. Layer your BBQ chicken and corn mixture on top. Add diced avocado and red onion for crunch and color. A lime wedge on the side adds a zesty kick. A sprinkle of fresh cilantro can really brighten it up, too. It makes your bowl look appealing and taste even better. {{image_4}} You can switch out the chicken for other proteins. Tofu works great for a vegan option. Jackfruit is another fun choice that mimics pulled chicken. If you need a gluten-free BBQ sauce, look for brands made without wheat. Many stores also offer tasty homemade recipes. Feel free to get creative with toppings! Shredded cheese adds a creamy touch. Jalapeños bring a spicy kick. You can also add a dollop of Greek yogurt for creaminess or even some pickled onions for a tangy bite. To make this dish vegan, just use tofu or jackfruit and a vegan BBQ sauce. For a paleo version, skip the sweet potatoes and use cauliflower rice instead. This keeps the flavor but changes the texture for different diets. To store your BBQ Chicken Sweet Potato Bowl, let it cool first. Place leftovers in an airtight container. This helps keep the meal fresh. Store it in the fridge for up to three days. Make sure to label it with the date. This way, you know when it’s time to eat it or toss it. If you want to enjoy this bowl later, freezing works well! Pack the BBQ chicken and sweet potatoes separately. Use freezer-safe containers or bags. Squeeze out excess air to prevent freezer burn. You can freeze for about three months. When you are ready to eat, just thaw in the fridge overnight. Reheating is easy! For the best texture, use the oven. Preheat it to 350°F (175°C). Place the bowl on a baking sheet and cover it with foil. Heat for about 15-20 minutes. If you want a quick option, use the microwave. Heat in short bursts, stirring often to avoid hot spots. This keeps the flavors bright and tasty. Check out the Full Recipe for more tips and details! The BBQ Chicken Sweet Potato Bowl lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps the flavors fresh. If you want to enjoy it longer, you can freeze the bowl. Just remember to separate the ingredients for best results. Yes, you can prepare this recipe ahead of time. You can roast the sweet potatoes and heat the chicken earlier in the day. Store each part in separate containers. When you're ready to eat, just combine them. This saves time and makes meal prep easier. You can serve many tasty sides with this bowl. A simple green salad pairs well and adds crunch. Coleslaw offers a creamy contrast. You may also enjoy baked beans for a hearty touch. Try serving with cornbread for a comforting meal. Each option complements the flavors nicely. This blog post shared a tasty BBQ Chicken Sweet Potato Bowl recipe. You learned about the key ingredients, step-by-step instructions, and helpful tips. Variations allow for personal choice, fitting different diets. I emphasized ways to store leftovers and reheat them. Enjoying this healthy dish can boost your meals. It’s easy to make and customize. Try it yourself, and share with friends!

- BBQ Chicken Sweet Potato Bowl

Discover the perfect weeknight meal with this BBQ Chicken Sweet Potato Bowl! Packed with vibrant flavors and wholesome ingredients, it features tender roasted sweet potatoes, juicy shredded chicken in BBQ sauce, fresh corn, and creamy avocado. Quick to prepare and full of nutrients, this dish is sure to impress. Click through to explore the full recipe and transform your dinner routine tonight!
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Ingredients
  

2 large sweet potatoes, peeled and cubed

2 cups cooked chicken breast, shredded (rotisserie chicken works well)

1 cup BBQ sauce (your favorite brand or homemade)

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup sweet corn (fresh, frozen, or canned, drained)

1 ripe avocado, diced

½ cup red onion, finely diced

Fresh cilantro (chopped) for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the cubed sweet potatoes with olive oil, garlic powder, smoked paprika, and a generous pinch of salt and pepper. Toss well until all the sweet potato pieces are evenly coated.

      Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and have a beautiful caramelized exterior.

        While the sweet potatoes are roasting, heat a medium saucepan over medium heat. Add the shredded chicken and pour in the BBQ sauce. Stir continuously until the chicken is coated and heated through, about 5-7 minutes.

          If using fresh or frozen corn, stir it into the chicken mixture and heat for another 2 minutes, just until warmed through. If using canned corn, simply add it to the mixture without extra heating time.

            Once the sweet potatoes are finished roasting, remove them from the oven and allow them to cool for a few minutes.

              To assemble your bowls, start with a generous base of the roasted sweet potatoes. Layer the BBQ chicken and corn mixture on top, creating a hearty mound.

                Finish the bowl with a sprinkle of diced avocado and a handful of red onion for a delicious crunch. If desired, top with chopped fresh cilantro for a burst of flavor and color.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4

                    - Presentation Tips: Serve in colorful bowls for a vibrant display. A lime wedge on the side can enhance the flavors with a zesty kick, and a sprinkle of additional cilantro can elevate the dish's aesthetic. Enjoy!