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- 2 large sweet potatoes, peeled and cut into 1-inch cubes - 2 boneless, skinless chicken breasts - 1 cup BBQ sauce (your choice of homemade or store-bought) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - 1 cup corn kernels (use canned or frozen, thawed if frozen) - 1 ripe avocado, sliced - 1/4 cup green onions, finely chopped - 1/4 cup feta cheese, crumbled (optional) If you don't have sweet potatoes, you can use regular potatoes or butternut squash. For the chicken, turkey or tofu works well if you prefer a different protein. If you want to skip the BBQ sauce, try using salsa or a homemade sauce made from ketchup, vinegar, and spices. You can also replace feta cheese with goat cheese or skip it entirely for a lighter bowl. If you don't like corn, try black beans or diced tomatoes for extra flavor and texture. Each serving of BBQ Chicken Sweet Potato Bowls offers a balanced meal. A serving typically contains about: - Calories: 450 - Protein: 30g - Carbohydrates: 50g - Fat: 15g - Fiber: 8g These bowls provide a good mix of protein and carbs, along with healthy fats from the avocado. Also, they are rich in vitamins and minerals from the sweet potatoes and veggies. Enjoy this satisfying meal for lunch or dinner! Start by preheating your oven to 400°F (200°C). This helps cook the sweet potatoes evenly. Peel two large sweet potatoes and cut them into 1-inch cubes. In a mixing bowl, toss the sweet potato cubes with one tablespoon of olive oil. Then, add one teaspoon of smoked paprika and one teaspoon of garlic powder. Don’t forget to season with salt and pepper to taste. Mix until all the cubes are well-coated. Spread the sweet potatoes on a baking sheet in a single layer. Roast them for 25-30 minutes. Toss them halfway through to ensure they cook evenly. They should be tender and slightly caramelized when done. While the sweet potatoes roast, prepare the chicken. Take two boneless, skinless chicken breasts and season them with salt and pepper. Heat a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side. It should turn golden brown and reach an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks. Next, add the shredded chicken back into the skillet and pour in one cup of BBQ sauce. Mix well to coat the chicken evenly. Heat for an additional 3-4 minutes. This allows the chicken to soak up the BBQ flavor. To make your sweet potato bowls, start with a generous layer of roasted sweet potatoes in each bowl. Next, add a portion of the BBQ chicken on top. Sprinkle a handful of corn kernels over the chicken. Slice a ripe avocado and arrange the slices artfully on top. Finally, finish by adding chopped green onions and crumbled feta cheese, if you like. Serve the bowls right away to enjoy all the flavors and textures. To get sweet potatoes just right, follow these tips: - Choose firm sweet potatoes: Look for ones without blemishes or soft spots. - Cut evenly: Cut the sweet potatoes into 1-inch cubes. This helps them cook evenly. - Season well: Use olive oil, smoked paprika, garlic powder, salt, and pepper. This adds great flavor to the sweet potatoes. - Don’t overcrowd the pan: Spread the cubes out on your baking sheet. This ensures they roast instead of steam. - Toss halfway through: Stir them once during cooking for even browning. Choosing the right BBQ sauce makes a big difference. Here are some favorites: - Homemade sauce: If you have time, make your own sauce. - Sweet and smoky: A sauce with honey or maple syrup adds nice sweetness. - Spicy options: If you enjoy heat, look for sauces with chipotle or cayenne. - Classic flavors: Traditional sauces with vinegar and tomato are always a hit. - Try different brands: Each brand has a unique flavor profile. Experiment to find your favorite. Make your BBQ Chicken Sweet Potato Bowls look as good as they taste. Here are some ideas: - Use clear bowls: They let the colorful layers show through. - Garnish with lime: A lime wedge adds a fresh touch. - Add fresh herbs: Chopped cilantro or parsley can brighten the dish. - Layer thoughtfully: Start with sweet potatoes, then chicken, corn, and avocado. - Sprinkle feta last: Add crumbled feta for a creamy finish. These tips will help you create a delicious and beautiful meal that everyone will love! {{image_4}} You can easily make this dish vegetarian. Swap the chicken for black beans or chickpeas. Both options add protein and fiber. Just heat them with BBQ sauce like you would with chicken. This keeps the flavor strong and tasty. If you want different proteins, use turkey or pork. Turkey breast works well for a leaner option. Pulled pork adds a smoky flavor that pairs nicely with sweet potatoes. Just ensure you cook them until they reach safe temperatures. Add more flavor with spices and toppings. Try adding cayenne pepper for heat. A sprinkle of cumin gives a warm depth. Top your bowl with fresh herbs like cilantro or parsley for a fresh twist. A squeeze of lime juice brightens the dish. You could also add a dollop of Greek yogurt for creaminess. You can store BBQ chicken sweet potato bowls in the fridge. Place them in an airtight container. They stay fresh for up to four days. If you separate the components, they will last longer. Keep the chicken and sweet potatoes apart from the toppings. This keeps everything tasting great. To freeze, let the bowls cool completely. Use freezer-safe containers. You can freeze them for up to three months. For best results, freeze the chicken and sweet potatoes separately from fresh toppings. When you thaw them, the toppings stay fresh and tasty. To reheat, you can use a microwave or an oven. If using a microwave, place a bowl in for about two to three minutes. Stir halfway through for even heating. If using an oven, preheat it to 350°F (175°C). Bake for about 15-20 minutes until heated through. Add fresh toppings after reheating for the best flavor. Yes, you can use different potatoes, like russets or Yukon golds. These potatoes can change the flavor and texture. Sweet potatoes add a nice sweetness. Regular potatoes give a more savory taste. If you choose russets, cut them into smaller pieces. This helps them cook faster and get crispier. To make BBQ Chicken Sweet Potato Bowls gluten-free, choose gluten-free BBQ sauce. Many brands offer gluten-free options. Always check the label to be sure. The rest of the ingredients, like chicken and veggies, are naturally gluten-free. This dish is easy to adjust for gluten-free diets. You can serve many sides with these bowls. Consider a light salad or steamed veggies. Coleslaw adds crunch and freshness. You might also enjoy some cornbread or tortilla chips. These sides balance the meal and add more flavor. This blog post offered a full guide to making BBQ Chicken Sweet Potato Bowls. We covered ingredients, step-by-step instructions, and helpful tips. You learned about swaps for specific ingredients and how to make it fit your needs. The variations let you customize your bowls, too. Finally, proper storage and FAQs help you enjoy this dish multiple times. With these details, you can create a tasty meal that suits your taste and needs. Enjoy cooking!

BBQ Chicken Sweet Potato Bowls

Savor the delicious flavors of BBQ Chicken Sweet Potato Bowls in just 45 minutes! This nourishing recipe features tender roasted sweet potatoes, juicy BBQ chicken, and fresh toppings like avocado and feta cheese. Perfect for lunch or dinner, it’s packed with nutrients and tastes amazing. Ready to make mealtime exciting? Click through for this easy-to-follow recipe and bring a burst of flavor to your table!
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Ingredients
  

2 large sweet potatoes, peeled and cut into 1-inch cubes

2 boneless, skinless chicken breasts

1 cup BBQ sauce (your choice of homemade or store-bought)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

1 cup corn kernels (use canned or frozen, thawed if frozen)

1 ripe avocado, sliced

1/4 cup green onions, finely chopped

1/4 cup feta cheese, crumbled (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, combine the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Ensure all pieces are well-coated. Spread the seasoned sweet potatoes evenly on a baking sheet in a single layer.

      Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Be sure to toss them halfway through the cooking time for even roasting.

        Meanwhile, season the chicken breasts generously with salt and pepper. Heat a skillet over medium heat, and cook the chicken for about 6-7 minutes on each side until fully cooked through and golden brown (the internal temperature should reach 165°F or 75°C).

          Once cooked, remove the chicken from the skillet and allow it to rest on a cutting board for a few minutes. Then, using two forks, shred the chicken into bite-sized pieces.

            Using the same skillet, add the shredded chicken back in along with the BBQ sauce, stirring to coat the chicken evenly. Heat for an additional 3-4 minutes, allowing it to warm through and absorb the flavors.

              To assemble your sweet potato bowls, start by placing a generous portion of the roasted sweet potatoes at the bottom of each serving bowl.

                Top the sweet potatoes with the BBQ chicken, and then add a handful of the corn kernels. Artfully arrange the avocado slices on top, and finish by sprinkling with chopped green onions and crumbled feta cheese, if desired.

                  Serve the bowls immediately to enjoy the delightful medley of flavors and textures!

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                      - Presentation Tips: For an appealing presentation, consider serving the bowls in translucent glassware to showcase the vibrant colors, and garnish with a lime wedge for a pop of freshness.