Description
These BBQ Chicken & Roasted Sweet Potato Bowls are a wholesome and flavorful meal that combines tender, spice-rubbed chicken breasts with sweet roasted potatoes, fluffy quinoa, corn, black beans, and a tangy BBQ sauce. Topped with fresh cilantro, green onions, and optional feta cheese, these bowls are perfect for a nutritious lunch or dinner packed with vibrant colors and balanced textures.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Roasted Sweet Potatoes
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bowls Mix
- 1 cup cooked quinoa
- 1/2 cup BBQ sauce
- 1/2 cup corn kernels
- 1/2 cup black beans, drained and rinsed
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes evenly and to a perfect tenderness.
- Prepare Sweet Potatoes: Peel and cut the sweet potatoes into 1-inch cubes for even cooking.
- Arrange Sweet Potatoes: Spread the cubed sweet potatoes on a parchment-lined baking sheet to prevent sticking and facilitate easy cleanup.
- Oil and Season Sweet Potatoes: Drizzle with 2 tablespoons of olive oil and toss to coat, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the cubes.
- Roast Sweet Potatoes: Spread the potatoes in a single layer and roast in the oven for 25-30 minutes, flipping halfway through to ensure even browning and tenderness.
- Prepare Chicken: While the sweet potatoes roast, drizzle the chicken breasts with 1 tablespoon olive oil. In a small bowl, combine paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper, then rub the spice mix evenly over the chicken on both sides.
- Cook Chicken: Heat a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C) and the centers are no longer pink.
- Rest and Slice Chicken: Remove the chicken from the skillet and let it rest a few minutes before slicing into thin strips to retain juices and tenderness.
- Prepare Quinoa: If your quinoa isn’t cooked, prepare it according to package instructions during the chicken cooking time to synchronize readiness.
- Warm BBQ Sauce: In a small saucepan, gently heat the BBQ sauce over low heat until warmed through to enhance flavor and ease mixing.
- Combine Bowl Ingredients: Once the sweet potatoes are roasted and removed from the oven, in a large bowl combine the cooked quinoa, roasted sweet potatoes, corn kernels, and black beans.
- Assemble the Bowl: Top the quinoa mixture with the sliced chicken, then drizzle the warmed BBQ sauce over everything and toss gently to distribute flavors evenly.
- Garnish and Serve: Finish with chopped cilantro, sliced green onions, and optional crumbled feta cheese for a fresh, vibrant touch. Serve immediately either warm or at room temperature for best taste.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Feta cheese is optional and can be omitted for a dairy-free version.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.
- Flipping the sweet potatoes halfway through roasting promotes even browning.
- This recipe can be made ahead by cooking all components and assembling just before serving.
