BBQ Chicken Sweet Potato Bowl
A comforting and customizable BBQ Chicken Sweet Potato Bowl featuring roasted sweet potatoes, shredded chicken, and fresh toppings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cooked and shredded (Use leftover rotisserie chicken for quicker prep.)
- 2 medium sweet potatoes, cubed (Look for firm sweet potatoes free from blemishes.)
- 1 cup corn, fresh or frozen (Frozen corn is a great time-saver.)
- 1 piece avocado, diced (Choose a ripe avocado for the creamiest texture.)
- 1/2 cup barbecue sauce (Use your favorite store-bought or homemade sauce.)
- 1 tablespoon olive oil (Extra virgin olive oil adds great flavor.)
- to taste salt (Adjust to your preference for seasoning.)
- to taste pepper (Adjust to your preference for seasoning.)
Optional Toppings
- to taste diced red onion (Fresh herbs elevate the flavor and add brightness.)
- to taste cilantro (Fresh herbs elevate the flavor and add brightness.)
- to taste lime (A squeeze for added freshness.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread out on a baking sheet and roast for 25-30 minutes until tender.
Cooking
- In a skillet, heat the shredded chicken and barbecue sauce until warmed through.
Assembly
- To assemble the bowls, place roasted sweet potatoes at the bottom, top with barbecue chicken, corn, and diced avocado.
- Add any additional toppings such as red onion, cilantro, or a squeeze of lime. Serve warm.
Notes
Leftovers can be stored in airtight containers in the refrigerator for up to three days. Reheat in the microwave or on the stove until warmed through. Avoid overheating sweet potatoes as they can become mushy.