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A colorful BBQ chicken sweet potato bowl with roasted potatoes, black beans, and corn.
Print Recipe

BBQ Chicken Sweet Potato Bowl

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 lb boneless skinless chicken breasts
  • 1/2 cup low -sugar BBQ sauce
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions

  • Preheat oven to 400°F (204°C).
  • Toss cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a large rimmed baking sheet.
  • Season chicken breasts with remaining olive oil, garlic powder, and smoked paprika.
  • Place chicken on a separate baking sheet or the same sheet if space permits.
  • Roast for 25 to 30 minutes until sweet potatoes are fork-tender and chicken reaches an internal temperature of 165°F (74°C).
  • Remove from oven and allow chicken to rest for 5 minutes before shredding with two forks.
  • In a medium bowl, combine shredded chicken with BBQ sauce until evenly coated.
  • Divide roasted sweet potatoes, BBQ chicken, black beans, and corn into four meal-prep containers or bowls.
  • Top each bowl with diced red onion and fresh cilantro.