BBQ Chicken Sweet Potato Bowl (Printable Version)
Smoky chicken and roasted sweet potatoes layered with quinoa and fresh toppings.
# Everything You’ll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts
→ Spices
02 -
1 teaspoon paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Vegetables
09 -
2 medium sweet potatoes
10 -
1/2 cup corn kernels
11 -
1/2 cup black beans, drained and rinsed
12 -
1/4 cup chopped cilantro
13 -
1/4 cup sliced green onions
→ Grains
14 -
1 cup cooked quinoa
→ Dairy
15 -
1/2 cup crumbled feta cheese (optional)
→ Oils & Sauces
16 -
3 tablespoons olive oil, divided
17 -
1/2 cup BBQ sauce
→ Seasonings
18 -
1/2 teaspoon salt
19 -
1/4 teaspoon black pepper
# Steps to Cook:
01 -
Set the oven to 400°F (200°C) to begin roasting the sweet potatoes.
02 -
Peel and cut sweet potatoes into 1-inch cubes. Place on a parchment-lined baking sheet.
03 -
Drizzle 2 tablespoons olive oil over the cubes, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly and spread in a single layer.
04 -
Roast in the oven for 25-30 minutes until tender and lightly browned, flipping halfway through.
05 -
Drizzle 1 tablespoon olive oil over the chicken breasts. Combine paprika, garlic powder, onion powder, cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Rub the mixture evenly over the chicken.
06 -
Heat a skillet over medium heat and cook the chicken breasts 6-7 minutes per side until internal temperature reaches 165°F (74°C) and no pink remains.
07 -
Remove chicken from skillet and let rest a few minutes, then slice into thin strips.
08 -
Gently heat BBQ sauce in a small saucepan over low heat until warmed through.
09 -
In a large bowl, mix cooked quinoa, corn kernels, black beans, and roasted sweet potatoes.
10 -
Top the quinoa mixture with sliced chicken. Drizzle warmed BBQ sauce over all and toss gently. Garnish with chopped cilantro, sliced green onions, and optional feta cheese. Serve immediately, warm or at room temperature.
# Extra Suggestions:
01 -
Add smoked paprika or chipotle chili powder for deeper smoky flavor. Increase chili powder or add cayenne for heat. Use gluten-free BBQ sauce to ensure gluten-free. Substitute tofu or tempeh and omit feta for vegan adaptation. Brown rice or farro may replace quinoa.